Tag Archives: ham

Ham Hocks and Beans

  
Just because I can see the sun doesn’t mean I can feel it.  It’s that time of year!  Well, if it can’t be warm and toasty outside, I can get warm and toasty inside.

This is the kind of soup/stew that puts a fire in your belly.  Not the kind that has you reaching for the Tums, but the kind that warms from your belly to your toes.  The kind that makes me want to sit back, sigh with contentment, and get out a good book.  Or, more realistically, gives me the energy to chase around two toddlers.  

Wishing you warmth and a full belly!

Ham Hocks and Beans

  • 1 lb pinto beans, rinsed well and picked over
  • 2 Tbsp oil
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 bell pepper, chopped (I used red)
  • 2 jalapeños, cut in half lengthwise 
  • 2 tsp cumin
  • 1 tsp baking soda
  • Chicken stock (or water)
  • 3 smoked ham hocks
  • 1 can (14.5 oz.) diced tomatoes
  • 1 cup shredded carrots
  • Salt and pepper to taste
  1. Place rinsed beans in a large bowl or pot and fill with water until it’s about 1 inch above the beans.  Let sit at least overnight.
  2. The next day, drain the beans and set aside.
  3. Add oil, onion, celery, and peppers to a large pot and cook, stirring often, until veggies are translucent (about 5 mins).  Add cumin, baking soda, and enough chicken stock to cover the beans by about an inch.  Nestle in the ham hocks, and bring to a low simmer. 
  4. Cook low and slow, stirring every so often, until beans are soft.  This will take a couple of hours, so add chicken stock as needed.
  5. Once beans are soft, discard jalapeños, and set ham hocks to the side to cool.  Stir in tomatoes and shredded carrot.
  6. Once cool enough to handle, remove meat from the ham hocks and return the meat to the pot.  Cook an additional 10 minutes or until the carrot is soft.  Add salt and pepper to taste.
  7. Enjoy with a glass of wine and a good crusty bread.  Cheers!
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Ham and Cheese Soup

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I miss the sun.  It’s been foggy and overcast here for what seems like weeks.  WEEKS!!  Where are you, sunshine?  I don’t mind that its cold… It is February, after all.  Maybe I need light therapy.  Did you know they have that?  Special light bulbs that make you not miss the sun so much.  Wonder if they work.

If they don’t, then you should just make this soup.  It’s the color of the sun.  And it tastes warm and comforting.  Not like the sun.  I’m sure the sun would taste like.. plasma burns.  No one wants to taste that!

Ham and Cheese Soup

  • 2 cups diced peeled potato
  • 2 cups water
  • 2 cups diced cooked ham
  • 1 carrot, peeled and sliced thin (about 1/2 cup)
  • 1 (14.5 oz. can) creamed corn
  • 1/2 cup nacho cheese dip (or cheese sauce like Velveeta)
  1. Place potatoes, water, and ham in a saucepan.  Bring to a boil, reduce the heat, and simmer about 15 minutes.
  2. Add the carrot.  Cook another 10 minutes or until the carrots are tender.  The potatoes should basically be falling apart at this point.
  3. Add the creamed corn, cook another 10 minutes.  Stir in the cheese sauce and serve!

This soup tastes like ham, corn, and spicy cheese.  YUM!

Ham and Bean Soup

This weekend, Tyson and his dad showed up with a garage door opener!  They worked hard all day Saturday installing it.  We had a good weekend together and it was nice having people to cook for.  On Sunday night, we had ham for dinner.  There was a lot left over, so I decided to make ham and bean soup.

The soup turned out really good!  I soaked the beans overnight and finished the soup at work this morning. It was lunch for the Pilot Plant crew.  They work so hard and I wanted them to know I appreciate them.

This soup smells heavenly while cooking.  I learned this method from my Grandmother.  She made ham and beans while we were there over Christmas.  So, heres my recipe/method adapted from Grandma Lucille.

Ham and Bean Soup
2 cups dried pinto beans, rinsed and picked over
water
1 onion, chopped
2 cloves garlic, minced
1 smoked ham hock (I used 1/2 smoked ham hock and leftover ham)
1 can (14.5 oz) diced tomatoes with jalepenos (or just regular diced tomatoes if you don’t like it slightly spicy)

1.  Soak beans using slow method (in a pot with enough water to cover by a few inches overnight)  or using the quick method (in a pot with enough water to cover by a couple inches, bring to a boil, remove from heat and let stand covered for 1 hour).

2.  Drain soaked beans.  Put in a pot and add enough cool water to cover the beans by about an inch and a half.  Add the whole ham hock, onion, garlic and can of tomatoes.

3.  Bring to a boil, reduce heat, and simmer, uncovered, for 3 to 4 hours, or until the beans are tender.

4.  Remove the ham hock and let cool on a cutting board.  Separate the meat from the fat and chop into bite size pieces.  Return to pot. (I also added chopped leftover ham from this weekend).

5.  Taste for seasoning.  You shouldn’t need salt, but add pepper if you’d like.  Serve on a cold day to warm you up from the inside out.

Here’s looking forward to spring!