Use ham Steak or left over ham from dinner.
12 inch or greater DO
8 servings
Prep. 15 min
cook, minimum 1 hour
1 (16-oz.) lean ham steak, or 2 cups chopped left over ham.
1/4 lb of bacon sliced into 1/2 inch pcs
1 large onion, diced
1 bunch green onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 Tbs. Jarred ham- flavored soup base (mix in 1/3 cup warm water to dissolve)
½ tsp. Pepper
2 (15-oz) cans navy beans drained
2 (15-oz.) cans cannellini beans drained
1 (15-oz.) can black eyed peas drained
4 large Yukon gold potatoes, peeled and diced (about 2 lb.)11
1 TBS cider vinegar
1. Trim fat from ham; coarsely chop ham. Reserve bone
2. Cook ham and bacon in Dutch oven over medium high heat, stirring often, 6 to 8 minutes or until browned. Add diced onions, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water and vinegar to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45minutes. Remove and discard bone before serving.
Reduce ingredients accordingly for smaller quantities. I have made this for group camps, and it has gone over very well.
12 inch or greater DO
8 servings
Prep. 15 min
cook, minimum 1 hour
1 (16-oz.) lean ham steak, or 2 cups chopped left over ham.
1/4 lb of bacon sliced into 1/2 inch pcs
1 large onion, diced
1 bunch green onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 Tbs. Jarred ham- flavored soup base (mix in 1/3 cup warm water to dissolve)
½ tsp. Pepper
2 (15-oz) cans navy beans drained
2 (15-oz.) cans cannellini beans drained
1 (15-oz.) can black eyed peas drained
4 large Yukon gold potatoes, peeled and diced (about 2 lb.)11
1 TBS cider vinegar
1. Trim fat from ham; coarsely chop ham. Reserve bone
2. Cook ham and bacon in Dutch oven over medium high heat, stirring often, 6 to 8 minutes or until browned. Add diced onions, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water and vinegar to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45minutes. Remove and discard bone before serving.
Reduce ingredients accordingly for smaller quantities. I have made this for group camps, and it has gone over very well.