White beans with ham
My house smells so heavenly right now. The soup is in the final meld stage of cooking. This is an easy workday soup. Put the beans on when you wake up, turn them down when you leave for work, and add the veggies when you get home.
White beans with ham
My house smells so heavenly right now. The soup is in the final meld stage of cooking. This is an easy workday soup. Put the beans on when you wake up, turn them down when you leave for work, and add the veggies when you get home.
Cooking Instructions
- 1
Wash, sort, and soak the beans.
- 2
Put the soaked beans in a crockpot with the water and cook on high for 2 hours then on low for 6 hours.
- 3
Add the bay leaf.
- 4
Preheat a cast iron pan and toast the cumin until it starts to brown.
- 5
Add the mustard seeds and half the smoked salt.
- 6
Immediately lay the sliced onions atop the spices so the mustard seeds don't all jump out of the pan.
- 7
Add olive oil and butter.
- 8
Cook, stirring occasionally, until the onions just start to turn translucent.
- 9
Add peppers, garlic, and black pepper then cook until the onions are translucent.
- 10
Sprinkle with the flour, stir, then add to the beans.
- 11
Use the same pan to toast the diced ham then add to the beans.
- 12
Add the carrots to the beans and cook for two hours.
- 13
Add more smoked salt to taste.
- 14
Add more water as necessary. The beans should be almost all dissolved with a total cooking time of 10 - 12 hours.
- 15
Add the cilantro just before serving.
- 16
This was the best bean soup that any of us had ever eaten.
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