Black-eyed Beans & Ham Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Smoked ham hocks, about 2.5 lbs; Note 1
European-style Canadian Bacon, 1 lb. Note 2
Onion, qty-2 Walla Walla White; (they were small so I got 2)
Peppers, Serrano, Qty-2
Parsley, fresh, one bunch
Garlic cloves
Celery
Leeks, regular, about 1-inch in diameter.
Olive oil, extra virgin
Bay leaves, Dried Mexican
Black-eye Beans, 1 lb. (more caloric and +1 protein over above)
Carrots
Thyme, dried
Black pepper, coarsely ground, plus a few whole corns thrown in
Froze corn, about ˝ lb.
Lentils, about 1/3 cup
|
|
Directions: |
Directions:Pot Size: 9.5” diameter x 7” tall (leaving ˝” buffer below the lip-line for the cover); about 2.15 gallons, not quite 9 quarts.
Notes:
1. Concerned there is not enough meat here with the huge bone so I purchased the Canadian bacon.
2. Bought from the Butcher but she mismarked it on package as Farmer’s style thick sliced Applewood smoked Bacon, but the price appears to be the same/lb; regardless - this bacon is much more lean than the regular bacon
Directions on the Day before:
1. With Beans (1 lb. dry), rinsed and started overnight soak at 1 PM.
2. With the Ham hock (2.5 lbs.), placed in a Dutch Oven then filled to about ˝ deep with water, and set to 3 over 10 on the stove top so as to ultimately remove the bone from the stewing. Takes about 2 hours of low boil for the bones to come free cleanly. Once cool, slice off remaining fat and gristle. The rest is all stock for the kettle.
3. Ham hock rendering is cooled, remove excess fat from the surface + bones. My ham hock yielded 1 cup of fat, and there is easily another ˝ cup floating about.
Directions on Stewing Day:
1. Started prep at 12:30 PM. With empty stew pot (9 qt), added the rendered ham hock meat and liquid, being careful not to add the fatty skin, gristle, and connective tissues. Figure roughly 1 lb. of meat + some fatty liquid (well-above my normal for a stew).
2. Add 6 cup cold water; this bring the liquid level up to about ˝ way. We need this to cover the beans.
3. Double-rinsed black-eyes and added to the pot. Didn’t bother picking out empty shells.
4. Carved up the lean Canadian Bacon into bit-sized bits and added to pot. The texture was similar to Pastrami.
5. Added about ˝ of a whole garlic clove, diced
6. 2 White Walla Walla Onions; not quite medium sized, chopped; pot is now 2/3rds full.
7. Black Pepper: about 10-15 good twists on the grinder + added about 9 whole peppercorns
8. Added roughly 4 dried Mexican Bay leaves (smelled awesome when the package was opened)
9. Added roughly 2 tsp of dried Thyme
10. Rinsed and chopped the majority of leafy Parsley bunch.
11. With Leeks about 15” long, stripped the 2 or 3 outer layers, and chose the best 6” section, sliced discs about 3/16” wide.
12. Added ˝ lb. of froze corn.
13. De-seeded and diced up 2 Serrano peppers
14. Added 1/3 of dried Lintels
15. Decided NOT TO ADD Olive oil; there is plenty of oily fat in the pot now.
16. 3 medium sized carrots, chopped
17. 5 narrow stalks of deep green Celery, chopped. Smells incredible!
18. Topped off the pot with 4 more cups of water; that brings it level with the intended buffer; about ˝” below the lid-line.
19. Set the Range to 3 over 10 at about 1:50 PM for the long simmer. Beans are expected to be “cooked” after 2 hour boil.
20. Note: No salt has been added; let’s wait until boil to taste-adjust. My hands smell of Serrano, Parsley, and Celery!
21. Added 1/3 cup Flaxseed, ground @ 4:30 PM
22. Added 1/3 Wild Rice blend @ 4:30 PM
Status:
@ 3:20 PM, the house smells like sulfur from the Leeks. Had to open the windows. No boil yet, but the pot stirs easily which is good; means nothing is sticking to the bottom. Tried a simple taste, and it definitely does not need salt at this time.
@ 4:30 PM I could smell the stew, and inspection said we had boil. It was rather brothy, so I added wild rice blend to help soak up the liquid and provide a little bit of texture. The Flaxseed will mainly add nutty flavor more than texture + it’s a great Iron & Omega supplement. From here we boil for 2 more hours.
@ 6:30 PM, added back 2 cups of water; wait until boil - then pull off the heat and make ready to serve. Placed cornbread into oven at this time. |
|
Number Of
Servings: |
Number Of
Servings:> 10 |
Preparation
Time: |
Preparation
Time:2 hours all said and done |
Personal
Notes: |
Personal
Notes: I'll post tasting results later after a few bowls.
|
|
This recipe for Black-eyed Beans & Ham is from