| ||||
| 3 | | pounds | | white navy beans |
| 4 | large | onions, chopped | ||
| yellow food coloring | ||||
| 1 | teaspoon | ginger | ||
| dash of | pepper | |||
| 1 | Picnic ham (about 6 pounds) | |||
 | ||
| I use this recipe whenever we have a Picnic ham for Easter or any other occasion. It is a good
way to use up some leftover ham but most importantly, to use that flavorful ham bone. But if you
do not have a left-over ham, just cook a ham enough to where meat easily separates from the
bone. Pick over the beans; put in colander and wash with warm water. Put beans in a soup pot and fill with water to 1/2 full (double the beans); add 2 onions, yellow food coloring (8 drops), ginger, pepper, and the ham bone... no salt! Simmer on low, covered for 1 hour. Cut up ham into bite size pieces. Add to soup pot and cook for approximately 1 hour. Test the beans so that they are almost done but not too done. When this is done, add 2 more chopped onions and turn off the stove. Let sit. Eat some now, and freeze up some for later. Serve with cornbread. |
