|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you have leftover ham from a big family feast, a savory way to use it is with a one-pot, easy meal of white beans with smoked ham shank. (If you prefer to buy boneless ham and have a yen for this comforting meal, ask the butcher for a ham bone. He is sure to oblige you.)
If you don't have a ham bone or your butcher can't provide one, smoked ham shanks or even smoked turkey wings make a tasty broth in which to cook the beans in this down-home classic that is Southern right down to its soul. After you use the ham shank or turkey wings to flavor the beans, serve the smoky meat on top. This recipe takes awhile to make, but it rewards you with a deeply satisfying meal.
- 1 tablespoon butter
- 1 onion (diced)
- 4 cloves garlic (chopped)
- 1 meaty smoked ham bone (or 1.5 pounds ham shanks or ham hocks)
- 2 cups chicken broth
- 4 cups cold water
- 2 bay leaves
- 1 pound dried cannellini beans (or white kidney beans)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper (freshly ground)
- Salt (to taste)
- 1/2 cup tomatoes (diced fresh or canned and drained)
- 1/4 cup fresh parsley (chopped)
Gather the ingredients.
In a Dutch oven or any heavy kettle with a lid over medium heat, saute the onions and garlic in the butter until translucent.
Add the ham bone or shanks or hocks, broth, water, and bay leaves to the pot. Bring to a boil, reduce heat to low, and simmer, covered, for 1 hour.
Uncover and add the beans, oregano, rosemary, red pepper flakes, and black pepper. Cover, bring back to a boil, reduce heat to low and simmer, stirring occasionally, for 45 minutes. More liquid can be added at any time if the beans soak up all the existing liquid as they cook.
Uncover and taste for salt. The ham might have been salty enough, but if not, add and adjust. Add the tomatoes, cover and simmer for another 45 minutes, or until the beans are tender and creamy (time will vary depending on the kind of beans you use).
Remove the ham shank to a cutting board, slice off chunks of meat from the bone and serve on the hot beans in a large bowl. Top with fresh parsley.
The traditional, must-have side for beans and ham is cornbread. For purists and just about anyone who has been served this dish by their grandmother, you just can't do without it.
The other traditional side served in the South is collard greens, but if that's not your style, substitute Brussels sprouts or green beans tossed in bacon bits for some pork harmony.