11 November, 2022
Cajun Ham and Beans
My kids wanted funeral potatoes (which I never make, not my favorite) and what else do you make with funeral potatoes? HAM! Which, btw, I’ve been called Ham , Hami, Grandma Ham and Hah-mee over the years. This ham and bean recipe is versatile as you can make it as a soup, run an immersion blender through it for a thicker dish. Or serve it like I do over basmati rice, souther greens and a nice hunk of jalapeno cornbread.
Ingredients
1 ham bone (so much meat comes off of this, but, if you have leftover ham slices you can add that at the end)
1 onion diced
4 carrots sliced
3 or 4 celery ribs sliced
1 20 oz bag 15 bean soup (I use Hursts HamBeens, it has a spice packet inside)
1 tsp garlic powder
1 tsp cajun spice (optional but I like a little more kick)
Hot sauce for serving (optional of course, and I like Louisiana or Franks)
In a dutch oven saute onion, carrots and celery until onions are transluscent. Then add 8 cups water, dried beans and spice packet, garlic powder, cajun spice and hambone. Bring to a boil, cover and cook on low for 6 hours. Remove the hambone and let cool while beans still cook on low, about another hour. shred meat from bone and add to pot being careful not to add any of the bones back in, Let ham warm back up and test beans for tender consistency until your desired doneness. Enjoy!
