Ham bone and bean soup
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Ham bone and bean soup
  Ham    Soups    Tabasco    Beans  
Last updated 6/12/2012 1:00:54 AM. Recipe ID 24169. Report a problem with this recipe.
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      Title: Ham bone and bean soup
 Categories: Soups, Tabasco
      Yield: 8 servings
 
     10 oz 15-bean soup beans
           - or other "ham" beans
  1 1/2 c  Ham scraps or fat; divided
      1    Ham bone (optional)
      1    Turkey carcass (optional)
      1    Celery stalk; sliced
    1/2    Carrot; sliced
    1/2    Bay leaf; crumbled
  2 1/2 qt Water (or more)
      1    Onion; chopped
      2    Garlic cloves; chopped
           Salt
           Freshly ground pepper
           Tabasco (optional)
           Finely chopped fresh herbs
           - (optional) -
 
  COVER THE BEANS WITH WATER and soak overnight, or place in a pan,
  cover, and bring to the boil. Remove from heat and let sit 1 hour.
  Drain. Make a stock of 1 cup of the ham scraps or ham bone and
  optional turkey carcass, celery, carrot, bay leaf and water by
  bringing to the boil, reducing heat, and simmering a couple of hours.
  Degrease and strain. This may be done ahead and frozen. When ready to
  cook, add the beans, onion, and garlic to the stock, and bring to the
  boil, reduce heat, and simmer until done, about 45 minutes to an
  hour. Season to taste with salt and pepper and optional hot sauce.
  Add freshly chopped herbs if desired. Remove from the heat. May be
  made 1 to 2 days ahead. Add the remainder of the ham 1/2 hour before
  serving. Bring back to the boil, reduce heat and simmer, covered.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 24169 (Apr 03, 2005)

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