Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Ham & Red Beans




Source of Recipe


Shanny


List of Ingredients




1-1½ cups red beans
1½-2 cups diced ham
1 small chopped onion
1 rib chopped celery
2 small grated carrots
2 lg. cloves garlic, minced
1½-2 tbsp. vegetable base
2 qts. water
2 medium bay leaves
1/2 tsp. summer savory (crush leaves before adding)


Recipe



Sort beans, rinse with cold water, drain. Soak overnight in 2 qts. water. Drain off soaking water.

Combine beans, onion, celery, carrot, garlic, ham, vegetable base, water & bay leaves in large kettle. Bring to boiling; reduce to simmer and cook all day, adding more water as it cooks away. Remove bay leaves & add summer savory about 20 minutes before serving.

NOTE: In lieu of soaking overnight, beans can be brought to boiling in a couple quarts of water, then allowed to set for an hour (turn off the burner) & drained, before proceeding with recipe.