SHELLY BEANS WITH COUNTRY HAM

SHELLY BEANS WITH COUNTRY HAM image

Provided by Teresa G. @sokygal

Number Of Ingredients 10

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1 tablespoon(s) olive oil or bacon grease
1-1 1/2 cup(s) diced country ham or 1 ham hock
1 large onion, diced
1 clove(s) garlic, finely minced
1 teaspoon(s) ground black pepper
2 teaspoon(s) salt
- water to cover beans by 2 inches
1 1/2 cup(s) dried beans (such as red beans, horticultures, pinto etc.), soaked overnight, rinsed and drained
1-1 1/2 quart(s) fresh green beans, broken into bite size
1 tablespoon(s) ham flavored soup base (optional)

Steps:

In a 4 quart (or larger) dutch oven or stock pot, over medium-high heat, add oil or grease and ham. (If using ham hock, see step 4.)
Saute for 1 minute, add onion and continue to saute until ham and onions just begin to brown.
Reduce heat to low, add minced garlic and saute for 30 seconds.
Quickly add about 2 cups of water to the pot and increase heat to high. (If using ham hock, add now.)
Add dried beans, green beans and enough water to cover by at least 2 inches.
Bring to a boil, reduce heat to low/medium-low, cover and let simmer for 2 hours, checking every 1/2 hour to see if additional water is needed.
Add 2 teaspoons ham soup base, cover loosely (to allow some evaporation) and simmer 1 to 3 additional hours, occasionally checking liquid level in pot. (Allow liquid level to reduce to just barely covering the beans.)
Taste beans and add salt and pepper to taste.
NOTE: Small red potatoes may be added during last 1/2 hour of cooking if desired.
Cover and refrigerate leftovers.