Hamming It Up
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.
1 lb. of ham, ham hocks or smoked sausage
1 cup onion, chopped
1 15-oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1 to 2 cloves garlic, minced
Soaking: Place beans in a large pot; cover with 2 quarts of water. Allow beans to soak overnight or at least 8 hours.
After soaking, drain water; add 2 quarts of fresh water and the meat. Bring beans to boil, reduce heat and simmer, uncovered, for 2 1/2 hours. Remove the bone and any other waste. Remove any meat that remains on the ham bone and toss it back into the soup pot. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer another 30 minutes. Salt and pepper to taste.
Yield: Approximately 3 quarts. Serves 14 to 16.
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