Ham & Beans with Corn Bread
Prepare a hearty ham and beans stew with a side of homemade corn bread using simple ingredients and a slow cooking method.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ham | 800 | Grams |
| Navy Beans | 500 | Grams |
| Onion | 1 | Count |
| Carrot | 2 | Count |
| Celery Stalk | 2 | Count |
| Garlic | 3 | Clove |
| Chicken Broth | 1 | Liter |
| Bay Leaf | 2 | Count |
| Thyme | 1 | Tsp |
| Black Pepper | 1 | Tsp |
| Cornmeal | 200 | Grams |
| All-purpose Flour | 150 | Grams |
| Baking Powder | 1 | Tbsp |
| Sugar | 50 | Grams |
| Salt | 1 | Tsp |
| Whole Milk | 250 | Milliliters |
| Egg | 1 | Count |
| Butter | 50 | Grams |
Instructions
- Rinse and drain the navy beans. Place them in a large pot with the diced ham, chopped onion, sliced carrots, sliced celery, minced garlic, chicken broth, bay leaves, dried thyme, and ground black pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beans are tender.
- Preheat the oven to 200 degrees Celsius for the corn bread.
- In a bowl, mix together the cornmeal, all-purpose flour, baking powder, sugar, and salt.
- In another bowl, whisk together the whole milk, beaten egg, and melted butter. Combine the wet and dry ingredients, stirring until just mixed.
- Pour the corn bread batter into a greased baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once the beans are tender, remove the bay leaves and adjust seasoning if necessary. Serve the ham and beans hot with slices of corn bread.
Prep
- Soak the navy beans in water overnight.
Kitchen equipment
Slow Cooker or Large PotBaking Dish