I’m fervently putting the final touches on Music Notes, the 2nd book in my Texas Lady Lawyer Series. I’ve also been enjoying my time in Port Aransas, walking on the beach and cooking my favorite meals. This recipe for Southern Butter Beans with Ham is one of my go-to one-pot dishes, and Bill loves it.
It’s a great way to use up the ham bone from Thanksgiving or Christmas that’s in the freezer. I put it on low and slow and let it cook while I write. By the time I’m finished with the day’s work, I have a great meal for a cozy winter evening. Just add cornbread!
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1 1/2 pounds dried large Butter Beans
1 Ham Hock
2T Olive Oil
6-8 cups Chicken broth
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
2 garlic cloves, peeled and minced
2 large carrots, cleaned and diced
Salt and Pepper
Soak butter beans in a large bowl of water overnight.
In large saucepan over medium high heat, saute onion, green bell pepper, celery, and garlic in olive oil.
Add chicken stock, ham hock, salt and pepper, and bring to a boil.
When meat falls away from the bone, remove ham hock from pot and cut meat into small pieces – throw away the bone. Return ham to pot.
Drain and rinse beans and add to stock pot.
Halfway through cooking, add diced carrots.
Reduce heat to medium low and simmer 90 minutes or until beans are tender.
Add salt and pepper to taste.