Just kidding. Too much food is more like it. Busted open a huge hulking leg of ham yesterday. Already I’ve eaten too much of it and feel ill. I’ve OD’d on ham! It’s so tasty though. The hardest part about planning a menu while being trapped indoors is trying to keep fresh produce on hand. Fresh fruits and vegetables ripen or rot. So I had to eat all of that first. I’m down to a few apples, half a cut up pineapple, frozen vegetables and onions. Hence, fried rice for dinner yesterday. Besides, there’s no way I’m going to finish an entire ham without changing it up a bit. Today, ham and bean soup. I can tell I’m going to be hammed out. Oh wait, I already said I already ham. Ahh-hahaha! This is going to be like Iron Chef, the secret ingredient is: HAM!
Recipe for the Slow-cooker ham and beans:
- The bone of the ham with most of the meat carved off and some chopped pieces of the meat.
- Soaked beans (you can pre-boil them) – any dried beans will work
- Black and white pepper
- Ground mustard
- Garlic – fresh or dried. I used dried because my garlic press broke and I’m too lazy to chop.
- One chopped sweet onion
- A drizzle of maple syrup or brown sugar (whatever you have on hand)
- Broth or water or a combo
I soaked the beans for about 5 hours and I put in all the ingredients except for the onion and chopped ham pieces into the slow-cooker last night. This morning, I added the ham and onions and I plan to let it cook until dinner time. I may or may not add salt once it’s done cooking. I mean, ham is salty enough isn’t it?
Update: Don’t add any salt. The ham and ham bone makes the soup plenty salty enough.
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