We had ham for dinner tonight so we have a ham bone and some ham scraps leftover. I like to make ham and beans with the leftovers. Always get all you can out of your food. This dinner can actually go for another round! Most people use navy beans when making ham and beans, but on a tip from my sister a few years back, I started using pinto beans. My kids really like them better. I like either variety.
Always start with dried beans. sort them and pick out the bad ones. Cover them with water and let them soak overnight. Pour off this water and start new. Some also let the beans then cook for an hour or so and then pour off that water, claiming that extra step helps to fend off gas. I must admit, I never have tried it!
Flavor, though, is the name of the game when it comes to beans. The ham is great flavoring, but other things need to be added to give the beans that kick that bring them back for a second bowl. You can add peppers, garlic, onion, and soup mixes. The limit is your imagination. Dried beans are a great food value, as well as a nutritional powerhouse, packed with protein and fiber. You do not have to have a whole, expensive ham to make great beans, either. You can purchase ham chunks to use as flavoring for your beans very inexpensively. Pair up your beans with a great corn muffin, and you’re in business.
Recipes this week:
Ham and Beans
Lightest Corn Muffins
Photo Credit © Cathleen Clapper | Dreamstime.com
