Thursday, December 27, 2007

Ham Bones and White Beans

Ham for Christmas always means white bean and ham soup a day or two later. I start the white beans the night before, soaking them in plenty of water so they soften. I simmer the ham bone in a stock pot all day, then remove the bone and pull the meat off. Into the broth go the white beans, ham, chopped onions, diced celeriac, a few minced cloves of garlic, a can of diced tomatoes, some herbs, and salt and pepper; if I have one stashed in the freezer, I throw in a parmesan rind (to add some umami, I now know). Simmer for an hour or so and eat with some good bread and a medium red wine like a pinot noir. Very tasty!

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