Beans-n-Ham have long been a favorite here in the Delta.
I was surprised recently when I learned that many younger cooks don't know how to cook a big pot of beans!
With grocery prices going up daily (and sometimes hourly), we had decided that at least one day per week we'd have a meatless--or almost meatless--meal. I had a ham bone left over from Christmas (yes, I'd frozen it), so I decided to cook a big pot of beans with it and share the recipe with my readers.
1 lb. dried beans (I used Pinto)
1 ham bone or ham pieces
1/4-1/2 chopped onion
Salt to taste
Pepper to taste
1 hot pepper, whole
or Creole seasoning to taste
Rinse beans in a colander. Look them over and pick out any trash.
Soak overnight in water and baking soda (1-2 teaspoons)
The next morning, your beans will have doubled in size.
Rinse the beans again.
Place in a heavy large pot the ham or ham bone, beans, and remainder ingredients.
Cover with water.
Cover pot with a lid.
Bring to a boil. Simmer until done--2-3 hours.
The ham should fall off the bone. When it does, remove the bone but leave the meat.
Now, wasn't that simple?
Now, for the Easy Spoon Bread.
It's a cross between cornbread and corn pudding.
1-2 tablespoons butter
1 box Jiffy Cornbread Mix
1 can cream corn
A little pepper, to taste
Melt butter. Add cornbread mix, cream corn, eggs, and pepper.
Add enough milk for a thick, pudding-like mixture.
Pour into a greased pan.
Bake at 400 degrees until done in the center and browned around the edges,
approximately 20-30 minutes
Spoon onto plate and add a pat of butter.
Add some greens or a salad,
maybe a big slice of onion,
some "Chow Chow" on the beans,
and you'll be eating,
as we say,
"high on the hog!"