Ham and Bean Soup is a great way to use leftover ham from the holidays.
WHAT YOU NEED
diced ham mayonnaise celery sweet pickle relish red onion dijon mustard salt and pepper green onion Parsley
Add the beans to a large stock pot and cover them with the water. Stir in the baking soda. Soak overnight at room temperature.
1
Completely drain off the soaking water and rinse the beans well. Return beans to the pan and add the ham, canned tomatoes, and chopped onion.
2
Bring to a full boil. Turn heat down to medium for a high simmer. Simmer for 2-3 hours, or until beans are tender.
3
Add in salt, basil, chili powder, garlic powder, and pepper. Simmer for another 30 minutes.
4
The ingredient list is short and inexpensive, making this a hearty and frugal meal.
Baking soda is added to the soaking water which helps the beans soften faster by helping to break down the pectin.
TIPS