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Prep Time: 15 Minutes Cook Time: 58 Minutes |
Ready In: 73 Minutes Servings: 8 |
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Modified from Southern Living. This is a great way to use leftover holiday ham. Use 2 cup or 1 (16-0z.) lean ham steak. Don't forget to toss in the bone for added flavor. Ingredients:
2 cups cubed ham |
2 tablespoons pure olive oil |
1 large onion, diced |
1 bunch green onion, chopped |
2 large carrots, diced |
2 celery ribs, diced |
1 vegetable bouillon cube |
1/2 teaspoon pepper |
2 (15 ounce) cans navy beans, drained |
2 (15 ounce) cans cannellini beans, drained |
1 (15 1/2 ounce) can black-eyed peas, drained |
4 large potatoes, peeled and diced (about 2 lb.) |
Directions:
1. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and saute 5 minutes or until onion is tender.
2. Stir in navy beans, and next 3 ingredients (add ham bone if you have). Add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.
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