![]() I know that sorting beans sounds like something old-fashioned like scalding milk but it is still necessary in modern times. Many of the white beans can be used interchangeably if they end up with a soft, creamy, and somewhat delicate texture. Garlic can be added to the simmering liquid as well as the finished soup if desired. I like the added color and touch of sweetness the carrots add. Once I have strained the broth, I add fresh finely diced onions and carrots back into the broth before adding the beans. These will be discarded before the beans are added. Onions and celery are the only vegetables I add to the broth while simmering the ham hocks. Taste the broth before adding the beans! Add more water if you need to in order to cut some of the salt. ![]() Just be careful though, ham base can be pretty salty. Ham base or bouillon is another option if you don’t have any ham bones or hocks to use. My mom, grandma, and aunts always used the meat off the hocks so if you are in this camp, go ahead and use it. I have used deli ham diced into smaller pieces and the soup still had it declared the best ham and beans! The whole point is any kind of ham can be added. I chop it into smaller pieces and add them right at the end of the cooking time. Instead, I use ham pieces because they are relatively cheaper than other cuts of ham. I don’t use the meat from the ham hocks for adding to the soup as I find there is just not enough meat. I see turkey and ham served side by side at tons of holiday meals! Next up would be a leftover Easter ham bone. Additional flavoring can be added by using a ham base or even chicken stock. I find the best flavor comes from using a smoked bone-in piece of meat. The ham and beans start with nicely flavored broth or stock.
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