Great Northern Beans Ham Food

ULTIMATE GREAT NORTHERN BEANS

Steps:

• Soak the beans in cold water overnight. Make sure that there is twice as much water as beans because they will swell up.
• In a large cooking pot, pour in the cooking oil and toss in the smoked jowl pieces. Stir and allow them to sizzle over medium heat for 5 or 6 minutes. After they brown a bit, deglaze the pot with about 4 ounces of the chicken broth.
• Add the onion and allow to simmer until the onion is tender, stirring often.
• Rinse the beans in fresh water a final time and, after draining, add them, plus all the remaining ingredients into the pot. This should include the 48 ounces of water listed in the ingredients.
• Boil, covered, over low heat until beans are tender, stirring occasionally (about 2-3 hours).
• Serve with cornbread, fried potatoes, eggs and biscuits.
• If you wish, you can use chunks of ham or bacon instead of pork jowl.

HAM AND GREAT NORTHERN BEAN SOUP

Steps:

• Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
• Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.
• Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.

GREAT NORTHERN BEANS & HAM

Steps:

• Directions: In a colander, pick over the beans and discard any misshapen or discolored beans, then rinse well. Transfer the beans to a large bowl and fill with enough cold water to completely cover the beans. Soak overnight. When you are ready to cook, drain the beans, and place them in a large stockpot. Add 6 cups cold water, the ham bone, ham, onion, garlic, chili pepper, and bay leaf and slowly bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Simmer for 6 to 8 hours, stirring occasionally. Add additional water as needed to keep the beans covered by 2 inches of water. Salt and pepper to taste. Serve with Buttermilk Cornbread. From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014). Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

GREAT NORTHERN BEAN, HAM AND VEGETABLE CHOWDER

Steps:

• Soak beans overnight in water to cover by 2 inches.
• Drain beans.
• Add water to cover beans by 1 inch.
• Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
• Add all other ingredients.
• Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
• Freezes well.
• Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.

CROCK POT OLD FASHIONED HAM AND BEANS

Steps:

• Rinse beans and sort for misfits.
• Cover the beans with water. The water level should be 2 inches above the beans. Soak the beans overnight. No need to refrigerate while soaking. The next morning, drain the water.
• Heat a fry an over medium high heat. Once the pan is hot, add 1 tablespoon oil. Add the celery, onions and carrots. Saute until until tender, about 5 minutes.
• Add the beans, the cooked vegetables, the ham shank, chicken broth and Soup Seasoning Mix to the crock pot.
• Let cook on low for 6 - 7 hours on low or until beans are tender.
• Remove ham hock and when it's cool enough to handle, shred meat and return the meat to the crock of beans
• Season with salt and pepper.
• To serve, place a square of cornbread in a soup bowl. Ladle a couple of scoops of ham and beans beside the corn bread and sprinkle with chopped raw onion.