I am notorious (well, with myself anyway) for making a recipe that I really like…and then never making it again. Especially with the advent of Pinterest and the All Recipes app on my phone, it is so easy and fun to make a new recipe every night of the week. Of course I have my basic standbys that aren’t really recipes at all, like boneless pork chops on the George Foreman grill and pan-fried chicken tenders, but otherwise I mix it up so much! But I think I need to figure out a way to keep track of the winners so I can revisit them. I’d love to have an arsenal of true recipes memorized. Plus, if it was good the first time, it would probably be great the second time, too!
Two Thanksgivings ago Andy and I decided to have a solo holiday, and I bought a ham because I a) don’t like turkey that much and b) was scared of cooking a turkey. Somehow a ham just seemed much more manageable. It came out delicious, but we of course had a LOT left over. I got it into my head that I wanted to make a ham and bean soup and a quick Google search turned up this one from All Recipes.
- 1 pound dry great Northern beans
- 8 cups water
- 1/2 teaspoon salt
- 1 ham hock
- 1 cup chopped carrots
- 1/2 stalk celery, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 1/2 teaspoon ground white pepper
- Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
- After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
- Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste. (I’ve never had white pepper before…I just used black.)