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Sunday, March 3, 2019

The Best Southern Ham & Beans Recipe

      There is nothing like a big pot of beans with ham to warm you up.  It is a real staple each winter in our home.  It is filling and makes a great meal when served with some of my cast iron skillet cornbread!

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The Best Southern Ham & Beans Recipe

1 lb. ham hocks
1 lb. Great Northern beans
1 tsp. salt
1/2 tsp. pepper


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     Using a colander, pour the beans into it and rinse the beans with cool, clean water.  Rinse well and then give them a shake.  Pick through the beans and remove any of the beans that are discolored.  

    Place the beans in a large pot and stir in the other ingredients.  Cover the beans with water and turn on the stove to medium-high and allow the beans to come to a boil.  Allow them to boil for 2 minutes and then turn off your stove, remove the pot from the stove and allow the beans to sit for one hour.
    
     After the hour passes, put the pot back onto the stove and turn the stove to medium-high again and bring them back to a boil.  Reduce heat, stir and allow the beans to cook on low for 3-4 hours.  Be sure to stir them about every 30 minutes and keep adding water to the pot so the beans are covered with about a 1/2"-1" of water.  
  
     They are done with the beans are soft enough to eat.  Serve with cornbread or fried biscuits!  I always shred the ham hocks up after the beans are done so they are mixed in real well.  You can remove them if you prefer.

     Any leftovers can be stored in the refrigerator for up to 5 days.  They also freeze really well.


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