Heck with that foo foo.
Here ya go. With winter knockin on the door, this will warm your belly.
Use ham Steak or left over ham from dinner.
12 inch deep or greater DO
8 servings
Prep. 15 min
cook, minimum 1 hour
1 (16-oz.) lean ham steak, or 2 cups chopped left over ham.
2 Tbs. Olive oil
1 large onion, diced
1 bunch green onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 Tbs. Jarred ham- flavored soup base (mix in 1/3 cup warm water to dissolve)
½ tsp. Pepper
2 (15-oz) cans navy beans drained
2 (15-oz.) cans cannellini beans drained
1 (15-oz.) can black eyed peas drained
4 large Yukon gold potatoes, peeled and diced (about 2 lb.)
1. Trim fat from ham; coarsely chop ham. Reserve bone
2. Cook ham in hot oil in Dutch oven over medium high heat, stirring often, 6 to 8 minutes or until browned. Add diced onions, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45minutes. Remove and discard bone before serving.
This recipe appeared in Southern Living Magazine November 2008 issue.
