Ham and Beans

Sorry for the long hiatus between posts! Life has been crazy busy and I really haven't cooked anything blog worthy recently. But tonight, we have a winner! So by now, you all know I absolutely love recreating leftovers. I really hate throwing anything away that can be used in the next meal. For Thanksgiving we had a houseful. 13 guests and a highchair all gathered in our livingroom. It was great! We had the traditional Thanksgiving meal: turkey, ham, potatoes, green beans, deviled eggs, sweet potatoes... and then fried okra and stuffed cabbage rolls. Anywho- needless to say we had enough food to feed a small army. I've been using up the leftovers all week- Pineapple/Ham kabobs, Turkey quesadillas, mashed potato cakes and now this amazing ham and beans soup with cornbread. I had come home at lunch to feed my new pet dragon (yeah that's a whole other crazy story) and saw the last of the ham sitting in the fridge. I began thinking of creative ways to use it. Today was also dark and rainy so something warm and filling was in order. My mind suddenly went to a dish I had eaten recently at a local restaurant and bam! Ham and Beans was the answer. Pretty much its a fancy version of baked beans with chunks of ham- but oh my was it good! Did I mention I did it all in the slow cooker???

Ingredients:

2 cans of great northern beans

1 can red kidney or chili beans

1/2 cup brown sugar

1 cup water

1 lb cooked ham cut into chunks

3 tbsp minced onion

salt and pepper to taste

I first dumped all three cans of beans into the crockpot (juice and all- don't drain). I then added the onion and minced onion. Then I salted and peppered. Last I threw in the chunked ham. Stir until mixed together. Add the cup of water and stir again. Cook on high in slow cooker for 6 hours (stir occasionally). The bean will be soft and sweet and the ham will be melt in your mouth tender. 

I then made some simple buttermilk cornbread. Place cornbread in bowl and spoon ham and beans over top. enjoy!!!!