My mom bought a ham for Christmas dinner, so I decided to try a ham recipe first since we had a lot of ham left over. I chose the Buckhorn Exchange Bean Soup from Buckhorn Exchange in Denver, Colorado from the recipe in Food Network The Best of The Best Of on page 201. The recipe called for 1 teaspoon of liquid smoke flavoring, but I couldn't find any when I went out shopping. I used the ham bone to season the soup instead. Here's the recipe as I made it:
Makes 6 Servings
1 pound dried great northern beans
1/2 cup diced onion
3 ounces diced ham
2 tablespoons chicken bouillon base
1/2 teaspoon seasoned salt
1 teaspoon granulated garlic
1 teaspoon white pepper
2 quarts water
3 1/2 tablespoons cornstarch
1/2 cup water
Preheat the oven to 250 degrees Fahrenheit. Combine beans, onion, ham, chicken base, ham bone, liquid smoke, garlic, pepper, and two quarts water in a large dutch oven. Cover and bake for 6 hours, or until beans are tender.
Remove the ham bone from the pan, then remove the pan from the oven. Place the pan over medium heat, and bring to a boil. Mix cornstarch and 1/2 cup water in a small bowl. Stir cornstarch mixture into beans, and cook, stirring, until thickened. Reduce heat and simmer for 15 minutes.
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