A hearty and flavorful dish that combines tender chunks of smoked ham with nutritious beans.
Tony makes this with our leftover ham after Thanksgiving every year.
- Kimberly
Ingredients
- Leftover ham
- Ham hock
- 4 cups chicken broth
- 1 cup dry beans
- 1 1/2 cup sliced celery
- 1 cup chopped onion
- 3/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 bay leaf
Preparation
Rinse and soak beans overnight
In pan, combine beans, stock, pork, celery, onion, thyme, bay leaf, salt & pepper. Bring to a boil and simmer about 1 hour.