![]() And that comes in the form of a Parmesan rind, available at most grocery stores or cheese counters, which gives a rich flavor that rounds out the beans.Īnd since this is almost a soup, the liquid left in the bottom of each dish will need to be soaked up. The foodie in me can’t help but add a bit more umami flavor. I don’t make large bone-in hams often, so thankfully it’s easy to find ham bones in many supermarkets. To flavor the beans, a ham bone with plenty of meat still attached is ideal. The underlying vegetal flavor actually elevates the beans. Much like a soup, ham and beans starts with a base of onion, carrot, and celery. Since it’s hard to know, I always start by soaking the beans, just in case! If the dried beans are freshly dried, soaking is not always important. This dish is all about the beans, both in the flavor and the texture. Canned beans have a great purpose and come in handy in many dishes where the beans aren’t the most important part. The most important rule is you must start with dried beans. There’s no reason to try to reinvent a wheel that’s already so delicious. The best ham and beans recipe is parred down and never over-complicated. I love when a meal eats like a hug (weird phrase, but you know what I mean!) and these beans are full of the comfort that tastes so good. Growing up, Mom would often make ham and beans on a winter-like day, simmering away on the stove and filling the house with smoky goodness. Simple beans and a leftover ham bone (also known as ham hock) create a flavorful meal that’s hearty. Ham and beans is truly a humble dish, born from the necessity of making something out of… not much. I love to find something new to obsess over, but I always find the most comfort in those things I already know. I love to pore through stacks of recipes, experiment with different spices, and scavenge for unique foods. ![]() I often fall victim to wanting to be a foodie. Watch how to make this ham and beans recipe. ![]()
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