Black Beans With Ham

• 1 - 12oz bag of dry black beans
• 1 ham bone
• Bay leaves
• Garlic, minced
• 1 gallon chicken or vegetable stock
• 1/4 cup vegetable oil
• 1 onion, diced
• 2 stalks celery, diced
• Sea salt
• Black pepper

Garnish

• Sour cream
• Tortilla chips

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1. I want to start by saying I usually make this recipe after I have made ham for dinner, usually after the holidays. I try to buy a ham that is bigger than what I need and save the bone with plenty of meat on it. You can buy a ham bone but you probably have to also get some extra ham and cut it up to add to it.
2. In a large heavy bottom soup pot, sauté the onions until cooked through. Then add celery and continue to cook for 2 minutes.
3. Add beans, bay leaves, garlic, ham, and stock. Bring to a boil, then reduce to a simmer and cook for approximately 1 hour. You want to periodically check the amount of liquid and stir. If it starts to get too dry, add more water or stock and continue to cook. You do not want to scorch the cotton of the pan.
4. Continue to simmer until the beans are creamy and soft and the meat is falling off the bone. Add stock or water as needed. This may take another hour. You may notice a scummy film rising to the top.Use a ladle or large spoon and skim off the top and throw away.
5. I prefer my beans to stay whole, but they are easy to smoosh. Remove the bone from the beans and remove all the meat from the bonefish it has not already fallen off. If there are big pieces, break them up and incorporate. I use an old fashioned potato masher and mash ⅓ to ½ of the beans to make it creamy.
6. Taste for seasoning and add salt and pepper.

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