Before the can . . . Great Northern Beans with Ham

 

   We often use canned beans – they are convenient, perfectly cooked, a great source of inexpensive protein, and add satiety value to meals in much the same way as does meat.

      But, sometimes we cook them from the dried source and this always reminds me of the tales about Monday being both bean and laundry day; beans would simmer all day while the housewife washed clothes. Of course that’s back in the day when clothes were washed in a wringer washer and then hung outdoors to dry.

     Although my grandmothers and mother frequently cooked ham and beans, I never remember them as a weekly occurrence. I do remember that during the 1950s my mom had a stove with a built-in bean and soup pot. 

     Back then Mom would always soak the beans overnight. Today I prefer the “quick-soak” method described below.

Great Northern Beans with Ham

1 lb. Great Northern beans (2 cups)

6 to 8 cups hot water

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Ham bone and about 1 cup+ ham pieces (we used leftovers from a baked ham dinner)

1 ½ cups chopped onions

2 bay leaves

½ teaspoon coarse black pepper

½ to 1 teaspoons dried red pepper flakes

6 cups water

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1 teaspoon dried oregano leaves

1 teaspoon minced garlic

2 tablespoon all-purpose flour mixed with a little cold water to form a slurry

Salt to taste if needed

1. Quick Soak for Beans — Rinse and sort beans and put in 6 to 8 cups of hot water. Bring to a rapid boil; boil for 2 minutes. Remove from heat, cover and let stand. Drain and rinse beans.
   
   
   

   

   Beans initially cook for just 2 minutes after they come to boil in the "quick soak" method. 
2. Meanwhile in a soup pot, combine ham bone, ham pieces, 1 ½ cups chopped onions, bay leaves, black and red pepper flakes and 6 cups water. Heat to boiling and then cover and simmer.
3. Add quick soak beans that have been drained. Cover and simmer gently until desired doneness is achieved and beans are tender, about 2 hours. Note: Add dried oregano leaves and garlic during about the last hour of cooking, along with the flour slurry that will thicken beans just slightly. About 30 minutes before serving, check and adjust seasoning and add a little salt if needed. 
   
   
   

   

   Beans are ready to eat when they can easily be squashed between your thumb and finger.

Related Recipe: Hearty Bean Soup Mix and Soup 

Recipe without photos: 

Great Northern Beans with Ham

1 lb. Great Northern beans (2 cups)

6 to 8 cups hot water

-------

Ham bone and about 1 cup+ ham pieces (we used leftovers from a baked ham dinner)

1 ½ cups chopped onions

2 bay leaves

½ teaspoon coarse black pepper

½ to 1 teaspoons dried red pepper flakes

6 cups water

-------

1 teaspoon dried oregano leaves

1 teaspoon minced garlic

2 tablespoon all-purpose flour mixed with a little cold water to form a slurry

Salt to taste if needed

1. Quick Soak for Beans — Rinse and sort beans and put in 6 to 8 cups of hot water. Bring to a rapid boil; boil for 2 minutes. Remove from heat, cover and let stand. Drain and rinse beans.
2. Meanwhile in a soup pot, combine ham bone, ham pieces, 1 ½ cups chopped onions, bay leaves, black and red pepper flakes and 6 cups water. Heat to boiling and then cover and simmer.
3. Add quick soak beans that have been drained. Cover and simmer gently until desired doneness is achieved and beans are tender, about 2 hours. Note: Add dried oregano leaves and garlic during about the last hour of cooking, along with the flour slurry that will thicken beans just slightly. About 30 minutes before serving, check and adjust seasoning and add a little salt if needed.               

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