For questions or comments you don't want left on this blog please email me. Put TinCanCooking in subject area.

Copy and paste in your own web email box.

Saturday, July 21, 2012

White Bean and Ham Hocks

Now that I have a permanent job, I have to be far more organized. Choosing one-pot meals and using the slow cooker will be essential. My hours are either 8am-2pm or 3pm-9pm.

One good thing about finally being employed means that we can shop exclusively at Whole Foods and farmers markets. Now my challenge will be buying food frugally. Yep, meals that take only a few ingredients. I looked up the "Five Ingredient" girl on FoodTV, but the ingredients are just something I would only use once in a while. I try to keep ingredients I will use often. I even refill my spice jars with bulk spices in small quanities. This way my dried spices stay fresh. Occasionally I buy fresh herbs like basil for Itallian meals.

Tonights meal is a slow cooker meal. I forgot to soak my white beans last night so I cooked them on the stove.

White Beans and Ham Hocks

3C dried White Beans
1 onion chopped
3 celery stocks including the tender leaves (optional)
Ham Hock (what ever size you like)
salt and pepper to taste

You can either soak the beans over night in water, 4" of water above the beans, or you can cook the beans on your stove with water at least 2 inches over the beans. Heat on the stove until it boils then simmer for 10 minutes. Turn off the heat and cover for 2 hours.
Put Ham Hock in the slow cooker, add chopped onions, celery, and beans. Salt and Pepper to taste. Don't add much salt, because the ham hock is salty. Cook on high for 4 hours or until the beans are cooked. Test the beans and add salt and pepper if needed.

Serve with home made cornbread and honey.
Makes 4 servings.

No comments:

Post a Comment