Sarah’s Ham & Beans

Updated at: Thu, 17 Aug 2023 05:08:37 GMT

Step 1

Pick out stones and any broken or shriveled beans and toss them out. Put good beans in a strainer and wash the dust off. Put into stock pot and fill with water at least 1 inch over the beans. Place in fridge to soak 8-24 hours. The longer they soak the more likely they are to burst, but it's not going to do them any harm.

Step 2

Drain the beans and place them back into the pot. Add water, stock, and ham/ ham hocks, onion, bay leaf. Bring to a boil. Cover with lid and reduce heat to a low simmer for 1-2 hours, stirring occasionally. Add water if beans start looking dry.

Step 3

Once beans are cooked, remove bay leaf, and add salt and pepper to taste. Taste before adding more salt. If desired add additional seasoning.

Step 4

Serve over rice for complete protein.

Step 5

That can stay in the fridge for about 4-5 days before it goes funky, but the gravy will keep getting thicker. Add more water when reheating as needed.

Step 6

For cornbread use any instant mix but make it in a cast iron for best results. Preheat skillet in oven while preheating the oven. Pour batter in and cook per packet. Get some butter soft and add honey for honey butter.

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