Did you save the bone from your Easter ham? Now is the perfect time to use it – or at least I thought so since the weather has been rather crummy, cool and windy. Yesterday was a good day for a hot meal and this recipe fit the bill perfectly. It cooked most of the day on a slow simmer, making the house smell great, and my husband and I both enjoyed a hot bowl of this stew-y concoction plus the last of the leftover bolillos.
Red Ham and White Beans
½ pound bacon, cut into small pieces
1 medium-sized white or yellow onion, coarsely chopped
3 cloves garlic, minced
1 ham bone
1 can peeled, diced tomatoes (14.5 – 16 ounces)
1 large container chicken broth (32 ounces)
1 pound dry, small white beans, picked over and rinsed
2 cups water
2 t. oregano
2 t. cumin
2 t. garlic salt
1 t. cayenne pepper (or less if you don't want a very spicy dish)
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| Simmering on the stove |
In a large Dutch oven, fry the bacon pieces over medium heat until partially cooked. Add the onion and garlic, cooking until the vegetables are tender, about 5 minutes. Add remaining ingredients. Bring to a boil; reduce heat and simmer 4 to 5 hours, until beans are soft. Remove the ham bone with a slotted spoon; cool. Remove any pieces of ham, dice if necessary, and add them back to the bean pot.
Serves 12 – 16.
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