I change this recipe every time so figured I would write my current version down...
1 ham bone
3 cups cubed ham meat
2 cups dried white northern beans
4 cups chicken stock
5 celery stalks, diced
1 large onion, diced
4 carrots, cut into thin rounds
1 can diced tomato
1/2 cup white wine
4T. butter
pinch of salt
1 tsp. pepper
2 bay leaves
1/2 tsp ground mustard
4 sage leaves, crushed
2 bay leaves
Soak beans overnight.
Drain and re-add water, bring to a boil for 30 minutes. Drain
In a separate pot melt butter, add onion, celery, carrots, and seasonings and simmer for 5 minutes. Add hambone and simmer for another 10 minutes. Add wine, stock, and enough water to cover the hambone. Bring to a boil for an hour, adding the beans prior to boil. Remove the ham bone. Add tomato and ham cubes and simmer for 4-6 hours on very low heat.
Serve with cornbread or crusty bread.
1 ham bone
3 cups cubed ham meat
2 cups dried white northern beans
4 cups chicken stock
5 celery stalks, diced
1 large onion, diced
4 carrots, cut into thin rounds
1 can diced tomato
1/2 cup white wine
4T. butter
pinch of salt
1 tsp. pepper
2 bay leaves
1/2 tsp ground mustard
4 sage leaves, crushed
2 bay leaves
Soak beans overnight.
Drain and re-add water, bring to a boil for 30 minutes. Drain
In a separate pot melt butter, add onion, celery, carrots, and seasonings and simmer for 5 minutes. Add hambone and simmer for another 10 minutes. Add wine, stock, and enough water to cover the hambone. Bring to a boil for an hour, adding the beans prior to boil. Remove the ham bone. Add tomato and ham cubes and simmer for 4-6 hours on very low heat.
Serve with cornbread or crusty bread.
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