As I write this it is 12 degrees Fahrenheit and I've got 8 inches of snow. My garden hoses are coiled up under the snow and I'm feeling guilty about the stonewall I didn't build. More snow is due this weekend.
Time for soup!
A pound of Great Northern Beans were soaked overnight earlier this week. The next night they simmered in my Lodge 5 qt. Dutch Oven for a few hours in a mix of water and chicken stock with a bay leaf. I took them off the heat when they just had a little mealiness left to their texture. This sounds like more work than it really is but you can used canned beans if pressed for time. A quicker one night option is to use a crock pot to combine the soak and cooking. This works very well.
1 lb. beans in their simmering liquid from above
1 pound cubed ham, browned
1 onion diced
3 cloves garlic sliced thin
1 celery stalk preferably with some leaves on it
1 big carrot
1 tsp. Herbs d'Provence
1 tsp. cayenne pepper
1/2 tsp. mustard powder
water to cover + more for broth (I didn't measure but my 5 qt. DO was full)
salt and pepper to taste
- Brown cubed ham in a well seasoned cast iron dutch oven, remove to a bowl
- saute vegetables until softened
- add soaked beans and ham to pot, add seasonings and water (or stock)
- cook until beans are pillow soft but not turning to mush
- Garnish and serve with cornbread and a salad.
For those that followed my Wagner Ware Dutch Oven reconditioning back in August (see the archives) the lid is finished and I just acquired another #1268 Dutch Oven so hopefully you'll read about it soon.