Comfort food

Boileregger

The in laws came over last weekend, and they are so picky that I don't have a whole lot of options to serve them, so went with a ham.  That means a lot of leftover ham.

So decided to reincarnate my mom's ham, broccoli and rice casserole.  Kept all ingredients the same except I used brown rice instead or white, even used Velveeta just like she used to.  Baked in the egg at 375 for about an hour.  The egg gave it a little different taste but made everything on the top nice and crispy.  Pretty good use of leftover ham!

marysvilleksegghead

Looks yummy!

RRP

care for a good ham and bean soup recipe? It makes 7 pints of bodacious thick and hearty soup which freezes well.

SmokeyLopey

RRP said:

care for a good ham and bean soup recipe? It makes 7 pints of bodacious thick and hearty soup which freezes well.

I'd like the recipe, if you're willing to share. Thanks!

CigarCityEgger

Looks delicious, I’d take a couple servings 

Mattman3969

RRP said:

Geez that looks good can I have the recipe? 

FTFY 

Mattman3969

Nice looking casserole Sir!

RRP

SmokeyLopey said:

RRP said:

care for a good ham and bean soup recipe? It makes 7 pints of bodacious thick and hearty soup which freezes well.

I'd like the recipe, if you're willing to share. Thanks!

No problem - just let me get my wife off the puter where I have that file.

RRP

SmokeyLopey said:

RRP said:

care for a good ham and bean soup recipe? It makes 7 pints of bodacious thick and hearty soup which freezes well.

I'd like the recipe, if you're willing to share. Thanks!

RRP’s  Ham & Bean Soup

1# navy beans prepared as described below (yes, navy beans and NOT Great Northern beans) 

3 cups of diced ham

1 left over ham bone, plus any large chunks of fatty meat saved while trimming down the     ham bone – especially that which may still have some of the exterior glaze!

¼ pound butter

1 cup grated carrots (typically 1 large one)

1 cup diced onion (1 medium onion)

1 cup thinly diced celery (about 2 large stalks)

2 tsp freshly ground pepper (90 grinds)

2 tsp salt

1 tsp cumin powder 

1 tsp chili powder

½ t Wright’s concentrated hickory liquid smoke

½ t Kitchen Bouquet

Method A. Sort through beans for any bad ones, rinse and place in large pot with 4 pints of cold water. Bring to a boil for three minutes, turn off heat, but leave on the burner and keep covered for one hour and 15 minutes. Drain beans and rinse again.

Or Method B which I really prefer! This is a recap from Cook’s Illustrated in Nov ’10 issue: For 1 pound of dried Navy beans dissolve 3 tablespoons of table salt in 3 quarts of cold water. Let soak for 16 to 24 hours at room temperature. Drain and rinse well before proceeding  

Add 4 pints of cold water, plus the ham bone. Simmer for 3 hours. First hour uncovered and next 2 hours with cover slightly ajar.

Sauté the carrots, celery and onions in ¼ lb of butter. Season with salt, pepper, cumin powder and chili powder.

Remove the ham bone after carefully saving any additional ham from it that becomes visible after the long simmer. Also remove the chunks of fat. Add the diced ham and sautéed vegetables to the pot of beans. Add the Wright’s smoke and Kitchen Bouquet and stir well. Heat thoroughly on simmer uncovered for 30 minutes. 

For reference just 1 pint of this well mixed hearty soup is a nice size serving. Normally this recipe yields 7 pints of bodacious very thick ham and bean soup!

ENJOY!!!                                    

caliking

+1 for the ham game plan.

I think I smoke a ham on the egg annually, but love the leftovers... soup, sammiches, hash, etc. Maybe I'll try a casserole this year. I'm all about comfort food. 

JohnnyTarheel

Great looking casserole....

StillH2OEgger

That is right in my wheelhouse. Great work.

bluebird66

Thanks @RRP

MeTed

Thanks @RRP

Carolina Q

RRP said:

SmokeyLopey said:

RRP said:

care for a good ham and bean soup recipe? It makes 7 pints of bodacious thick and hearty soup which freezes well.

I'd like the recipe, if you're willing to share. Thanks!

RRP’s  Ham & Bean Soup

1# navy beans... etc.                                   

@RRP, Ron, what happened to the flour slurry you used to use? Soup too thick or the other way around, not enough difference to make it worth doing?

I really want to make this as it sounds delicious! LOT of sodium with all that ham though! Maybe "in moderation" won't hurt. I so miss ham!

1voyager

@Boileregger - that looks fantastic!

After yesterday's lousy game I need all the comfort food I can get.

Go Boilers.

RRP

Carolina Q said:

RRP said:

SmokeyLopey said:

RRP said:

care for a good ham and bean soup recipe? It makes 7 pints of bodacious thick and hearty soup which freezes well.

I'd like the recipe, if you're willing to share. Thanks!

RRP’s  Ham & Bean Soup

1# navy beans... etc.                                   

@RRP, Ron, what happened to the flour slurry you used to use? Soup too thick or the other way around, not enough difference to make it worth doing?

I really want to make this as it sounds delicious! LOT of sodium with all that ham though! Maybe "in moderation" won't hurt. I so miss ham!

Yes, exactly - I deleted the flour slurry as it made it a gummy consistency that I didn't like. Plus it would tend to stick to the spoon when eating it. There was no taste difference by deleting it. What really makes this over the top is the close to the bone rich tasting meat that is revealed during that long cook.

Boileregger

1voyager said:

@Boileregger - that looks fantastic!

After yesterday's lousy game I need all the comfort food I can get.

Go Boilers.

Yeah it has been a pretty sad year so far.  I thought Brohm was better than this.

SmokeyLopey

RRP said:

SmokeyLopey said:

RRP said:

care for a good ham and bean soup recipe? It makes 7 pints of bodacious thick and hearty soup which freezes well.

I'd like the recipe, if you're willing to share. Thanks!

RRP’s  Ham & Bean Soup

1# navy beans prepared as described below (yes, navy beans and NOT Great Northern beans) 

3 cups of diced ham

1 left over ham bone, plus any large chunks of fatty meat saved while trimming down the     ham bone – especially that which may still have some of the exterior glaze!

¼ pound butter

1 cup grated carrots (typically 1 large one)

1 cup diced onion (1 medium onion)

1 cup thinly diced celery (about 2 large stalks)

2 tsp freshly ground pepper (90 grinds)

2 tsp salt

1 tsp cumin powder 

1 tsp chili powder

½ t Wright’s concentrated hickory liquid smoke

½ t Kitchen Bouquet

Method A. Sort through beans for any bad ones, rinse and place in large pot with 4 pints of cold water. Bring to a boil for three minutes, turn off heat, but leave on the burner and keep covered for one hour and 15 minutes. Drain beans and rinse again.

Or Method B which I really prefer! This is a recap from Cook’s Illustrated in Nov ’10 issue: For 1 pound of dried Navy beans dissolve 3 tablespoons of table salt in 3 quarts of cold water. Let soak for 16 to 24 hours at room temperature. Drain and rinse well before proceeding  

Add 4 pints of cold water, plus the ham bone. Simmer for 3 hours. First hour uncovered and next 2 hours with cover slightly ajar.

Sauté the carrots, celery and onions in ¼ lb of butter. Season with salt, pepper, cumin powder and chili powder.

Remove the ham bone after carefully saving any additional ham from it that becomes visible after the long simmer. Also remove the chunks of fat. Add the diced ham and sautéed vegetables to the pot of beans. Add the Wright’s smoke and Kitchen Bouquet and stir well. Heat thoroughly on simmer uncovered for 30 minutes. 

For reference just 1 pint of this well mixed hearty soup is a nice size serving. Normally this recipe yields 7 pints of bodacious very thick ham and bean soup!

ENJOY!!!                                    

Thanks, Ron!