Beans-n-Ham and Easy Spoon Bread

Beans-n-Ham have long been a favorite here in the Delta.

During the Great Depression, beans were often served for all three meals. Even though it is a cheap source of protein, there's nothing tastier than a meal of beans, greens, and cornbread.

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.

Beans-n-Ham

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

(optional)

Water

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

2 eggs

A little pepper, to taste

Milk 

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. 

Yum!

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!"