21 thoughts on “Ham and beans… hmm, hmm good! A winter treat!”
Not a treat here.
A staple.
Always good
Currently processing a hog (it finally got cold enough). I like pinto beans more, but all beans are good in my book.
Where’s the cornbread?
Turn this blog off now.
🤢🤢🤢
If you start eatin boiled cabbage with it and poasting about it…I WILL find you…
🤮
Thumbs down, unfriendled, poast flagged, complaints filed with Blogger and the police…
Boiled cabbage would make for a fine situation! That, Mr. Filthie, is why they pay you the big bucks!
Hell, I put cabbage in the beans. Hmmmmmm!!
GFY
wrong one, no delete ?
Just some onions and celery leaves in there.
There’s a guy at the pub that tends bar on Sundays. He often brings a huge pot of this and lots of cornbread. His tip jar is always slammed.
Now ya’ talkin’! Fried cornbread, couple slices onion and maybe a bit of chow chow to round it out. Dadgum. Lets eat!
I’ll make the Bubble and Squeak!
The crock in the picture needs another 5-6 hours cooking time. I like to crockpot my hamhocks overnight separately, and tear them apart first. Yeah, if not enough meat, add the diced ham.
One of the secrets to lowering the gas effect of beans is to soak them (if dried) and discard the soak water and rinse well. If canned beans, rinse them thoroughly. I’ll even start cooking them and rinse again. In technical terms, you’re trying to leach out the indigestible tri-saccharides that your gut flora ferments into gas. Another secret is to adapt to eating beans: if you eat them frequently, they’re less likely to generate gas.
But if your goal is the Blazing Saddles chili festival, by all means disregard the above and add the boiled cabbage to the menu.
That’s the best part Greg and Un-American if you do that. My mother in law kept the beano around, I refused.
Awesome 😎
My mama always served fried potatoes with her ham-n-beans along with a big pan of cornbread. The only time cabbage was served at my folks was when Mom made cole slaw. Her fried liver-n-onions was the stuff of childhood nightmares, her and Dad loved it (shudder).
Properly cooked, Liver-n-Onions is downright tasty.
My wife knows the secret.
Hmmm, just had a thought – what would smoked liver taste like. I can experiment now that I have a small Trager to smoke with.
Her liver improved significantly after she got a new recipe. Â A) soak the blood and bile out of the liver. Â B) flour; brown lightly. Â C) put in a casserole dish, cover with thinly sliced onion and cover with mushroom gravy. Â D) bake until very tender. Â The stuff then had a mild liver and didn’t grow in your mouth, making you want to gag. Â I remember cutting it into the smallest of pieces so I could swallow it without chewing. Â It was awful!
I’m going to try that. Only addition is to do the saute in bacon grease. It’s been decades since I had L&O, but I do know I want lots of onions–Walla-Walla Sweet or Vidalia if I can get them.
Yum! Ham and bean soup! I use my ham bone and leftover ham scraps to make ham and bean soup or ham and split pea soup. And cornbread is a must!
And for you boiled cabbage hater’s out there, (I’m looking at you Glen), you are probably cooking it too long. Cook it al dente. You can’t have corned beef without the cabbage!
Not a treat here.
A staple.
Always good
Currently processing a hog (it finally got cold enough). I like pinto beans more, but all beans are good in my book.
Where’s the cornbread?
Turn this blog off now.
🤢🤢🤢
If you start eatin boiled cabbage with it and poasting about it…I WILL find you…
🤮
Thumbs down, unfriendled, poast flagged, complaints filed with Blogger and the police…
Boiled cabbage would make for a fine situation! That, Mr. Filthie, is why they pay you the big bucks!
Hell, I put cabbage in the beans. Hmmmmmm!!
GFY
wrong one, no delete ?
Just some onions and celery leaves in there.
There’s a guy at the pub that tends bar on Sundays. He often brings a huge pot of this and lots of cornbread. His tip jar is always slammed.
Now ya’ talkin’! Fried cornbread, couple slices onion and maybe a bit of chow chow to round it out. Dadgum. Lets eat!
I’ll make the Bubble and Squeak!
The crock in the picture needs another 5-6 hours cooking time. I like to crockpot my hamhocks overnight separately, and tear them apart first. Yeah, if not enough meat, add the diced ham.
One of the secrets to lowering the gas effect of beans is to soak them (if dried) and discard the soak water and rinse well. If canned beans, rinse them thoroughly. I’ll even start cooking them and rinse again. In technical terms, you’re trying to leach out the indigestible tri-saccharides that your gut flora ferments into gas. Another secret is to adapt to eating beans: if you eat them frequently, they’re less likely to generate gas.
But if your goal is the Blazing Saddles chili festival, by all means disregard the above and add the boiled cabbage to the menu.
That’s the best part Greg and Un-American if you do that. My mother in law kept the beano around, I refused.
Awesome 😎
My mama always served fried potatoes with her ham-n-beans along with a big pan of cornbread. The only time cabbage was served at my folks was when Mom made cole slaw. Her fried liver-n-onions was the stuff of childhood nightmares, her and Dad loved it (shudder).
Properly cooked, Liver-n-Onions is downright tasty.
My wife knows the secret.
Hmmm, just had a thought – what would smoked liver taste like. I can experiment now that I have a small Trager to smoke with.
Her liver improved significantly after she got a new recipe. Â A) soak the blood and bile out of the liver. Â B) flour; brown lightly. Â C) put in a casserole dish, cover with thinly sliced onion and cover with mushroom gravy. Â D) bake until very tender. Â The stuff then had a mild liver and didn’t grow in your mouth, making you want to gag. Â I remember cutting it into the smallest of pieces so I could swallow it without chewing. Â It was awful!
I’m going to try that. Only addition is to do the saute in bacon grease. It’s been decades since I had L&O, but I do know I want lots of onions–Walla-Walla Sweet or Vidalia if I can get them.
Yum! Ham and bean soup! I use my ham bone and leftover ham scraps to make ham and bean soup or ham and split pea soup. And cornbread is a must!
And for you boiled cabbage hater’s out there, (I’m looking at you Glen), you are probably cooking it too long. Cook it al dente. You can’t have corned beef without the cabbage!