When I was a teenager I was a candy striper at a local hospital. Those of you that know me, will find that utterly unbelievable, because I do not do blood. Not at all. When my two oldest daughters had their wisdom teeth removed, I remember standing in the doorway of their bedroom, queasy, while my youngest daughter (who was probably about 8 or 9 at the time), went in and changed their gauze. So, yeah, me in a hospital, voluntarily, is pretty unbelievable. What is very believable, however, is that I only worked on Thursdays, and that was because that was the day they had ham and bean soup in the cafeteria.
So, you might say that I have been a connoisseur of ham and bean soup practically all my life. Up to now, my favorite has always been with great northern beans, I know some prefer navy, but for me, it’s great northern. Until now. As part of my “year of beans with Rancho Gordo” I received their yellow eye beans. Good bye great northern, hello yellow eye!
These were so good. Perfectly creamy and their flavor complemented the ham wonderfully. My ham and beans is pretty basic. I soak the beans overnight in my slow cooker. In the morning, I had a meaty ham bone, a couple stalks of celery sliced, 3 carrots sliced, one chopped onion, a bay leaf, a couple sprigs of fresh thyme, a few garlic cloves and about 6-8 cups of chicken stock (depending on how much of the water the beans soaked up). Cook all day. Before serving, remove the hambone and shred the cooked meat and put it back with the beans. Salt and pepper to taste. Serve with hot sauce or a hot chili pepper vinegar.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.