When we have a large gathering, one of the things we do is have a station to “make your own” sandwiches. My husband smokes a turkey, and we also have ham and sometimes chicken salad. Add all of your favorite fixings and fresh rolls, and you have a hit. Well, with a good ham comes a ham bone. And, with a good ham bone, comes ham stock.
This year it will be used two ways. The first, is this great “Italian themed” Beans and Rice. Instead of spicing it up, I decided to go with lots of fresh herbs and veggies for a different take on beans and rice. The next way we will use the stock is in my husband’s all time favorite soup, split pea. That recipe will follow once I thaw the rest of the stock.
Here are the ingredients:
1 lb Great Northern Beans
2 Green Bell Peppers, diced
1 Red Bell Pepper, diced
2 medium Red Onions, diced
1 pint Cherry or Grape Tomatoes, halved
8 sprigs Fresh Thyme
8 cups Ham Stock (could use chicken broth instead)
4 cups Water
1 tablespoon Dried Basil
1/4 teaspoon Dried Taragon
Instructions:
Soak beans in 8 cups of water overnight. Drain off remaining water and rinse beans in a colander.
Add your beans to a large pot and cover with stock and water. If your stock is not overly rich, you can use all stock. The ham stock I used needed a little toning down. 🙂 Put heat on medium high and bring the beans to a simmer.
Gather your peppers, tomatoes and onions.
Cut up your peppers and onions into a large dice and cut your tomatoes in half and add them to the pot.
Add in your thyme, basil and tarragon and stir.
Cook over low heat for 1 1/2 hours, or until your beans are soft. Serve over rice and top with your favorite cheese.
The warmth and smokiness of this meal is so welcoming on a cool evening. You get bits of ham, lots of veggies and warm broth. Enjoy!
Blessings!
