Hamming It Up
Friday 29th of April 2011 10:03 PM
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
I will admit: The beans look prettier uncooked. But didn't your mom tell you looks can be deceiving? Beauty, in this case, really is only skin deep.
As beautiful as the colors are before cooking, nobody wants to eat hard beans. So even though the finished product isn't as visually enticing, this ham and bean soup makes up for it in the taste department.
I love spiral ham, and we've been enjoying the leftovers from our Easter feast. But now that we're down to the scraps and the ham bones, it's time for ham and beans. So, if you're looking for a way to use the last of your Easter ham, give this recipe a try. And endeavor not to burn them like I did last year about this time.
I guarantee it tastes much better than it looks. I serve it over Tippins Corn Bread, a recipe from the Trousdale United Methodist Church cookbook. Enjoy!