Black Beans With Ham  

Hearty slow-cooked black beans and salt cured ham soup.

A hearty bean soup on a cold day will take the chill off and warm you up. After being out in the cold, you can build quite the appetite and this is the perfect dinner for a cozy night in. I tend to make this recipe a little different each time I make it. Sometimes adding other meats, adding heat, or serving it over rice. So make a double batch and freeze half. Next week you can bring it back and have a completely different dinner.

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What ingredients do you need for black beans with ham?

• Dry Black Beans
• Ham Bone
• Bay Leaves
• Garlic
• Chicken or Vegetable Stock
• Vegetable Oil
• Onion
• Celery
• Sea Salt
• Black Pepper
  

Optional:

• Sour Cream
• Tortilla Chips

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The Recipe…

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.

In a large heavy bottom soup pot, sauté the onions until cooked through. Then add celery and continue to cook for 2 minutes.

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.

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.

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. Taste for seasoning and add salt and pepper.

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Recipe Tips:

• 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.
• These beans are great served with rice. I usually add a little hot sauce then.
• You can also add any other meats such as sausage, chicken, or pork.
• If you want spicy beans, you can add some chilies or hot sauce while cooking.

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Make Ahead:

• This is a great recipe to make ahead so that the flavors can marry.
• These beans can be frozen for up to 6 months. I like to make a double batch and freeze half for later.

Storing tips:

• Hold in the refrigerator for 1 week or in the refrigerator for up to 6 months.

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