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Making a big pot of ham beans. Ham bone and ham chunks from the ham I double smoked earlier this week. Using butter beans(extra large lima beans) for this cook.
Beans after soaking overnight
Double smoked ham bone, chopped celery, and chopped sweet onion onion
celery, onion, and garlic sauteing using bacon grease & butter til softened in a cast iron pot
Ham added to the saute to bring out a little extra flavor
Beans drained, rinsed, and added to the pot. Then added some vegetable stock (homemade and kept in freezer) & a little water
I'll bring this up to a boil, then turn down the heat, put the lid on, and let the pot simmer for a couple hours
Cooked down and sauce has thickened.
I'll let this cool down and put it in the fridge. Flavor is always better after it sits for a couple days in the fridge
Then I'll heat up a couple bowls of it and serve it with a pan of cornbread.
The rest will make 4 bowls that I'll vac-pac and put it in the freezer for a couple meals at a later date.
Thanks for lookin'
Beans after soaking overnight
Double smoked ham bone, chopped celery, and chopped sweet onion onion
celery, onion, and garlic sauteing using bacon grease & butter til softened in a cast iron pot
Ham added to the saute to bring out a little extra flavor
Beans drained, rinsed, and added to the pot. Then added some vegetable stock (homemade and kept in freezer) & a little water
I'll bring this up to a boil, then turn down the heat, put the lid on, and let the pot simmer for a couple hours
Cooked down and sauce has thickened.
I'll let this cool down and put it in the fridge. Flavor is always better after it sits for a couple days in the fridge
Then I'll heat up a couple bowls of it and serve it with a pan of cornbread.
The rest will make 4 bowls that I'll vac-pac and put it in the freezer for a couple meals at a later date.
Thanks for lookin'
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