Waste Not Want Not Series
Leftover Item: Ham Bone
Saturday is a great day to cram in, all sorts of fun activities and the “dreaded chores”. My Saturday started out well with a great cup of Costa Rican dark roast coffee with a splash of creme. I have tried to stop adding sugar to my coffee. At this point, I still want sugar. I hope that it passes soon.
I had already designated today as a “chore day”. With the hurricane dancing around the Coast, paddle boarding was not going to be an option. I had a ton of things to check off my list around the house and today, was going to be it. I had neglected the laundry all week and it was calling my name. My bedroom area, needed attending to, in the worse way.
When I’m in “house cleaning lockdown“, I try to maximize my time and make stocks. Stocks require minimum prep but take a long time to cook down, cool and then package for the freezer. They require minimum prep but add extra flavor that can not be replaced by canned stocks. I pulled out a Leftover ham bone and a package of Camellia Large Limas to soak.
Ham Bone Stock
1 Large Onion, Large Chop
1 Celery Stalk, Large Chop
1 Carrot, Large Chop
2 Garlic Toes, Unpeeled
2 Cascabel Dried Chilies with Seeds
In large stock pot, add ham bone and fill pot 3/4 full with water. Add in onion, celery, carrot and garlic.
Over the pot, break open the Cascabel Dried Chilies, drop seeds and chilies in pot. On high heat, boil for minimum of 2 hours. If you have time, cook for 3-4 hours. The contents will reduce to a hearty stock. In a large bowl, strain the stock.
Spoon the garlic and carrots into a small bowl. Smash the garlic out of paper into small bowl. Smash the carrots into small pieces. Reserve garlic and carrots or use in Lima Dish. Toss bones and other remnants from stock. Set stock aside to cool.
Package of Large Limas
Wash large limas. Add limas to large bow and cover with water to soak while stock is cooking down.
This is where the cleaning and laundry fun starts. I walk away from the stock and soaking limas.
Occasionally, I will glance at the stock to make sure that everything is still reducing as it should. Once the stock is ready, you may prepare the limas.
Shout out to Alexa for New Orleans Jazz
Hearty Limas in Ham Stock
Serve with Slice of Cornbread
1 package Large Limas, soaked
1 Tablespoon Olive Oil
1 Bell Pepper, chopped
1 Onion, chopped
1 Stalk Celery, chopped
Reserved 2 toes Garlic and 1 Carrot from stock or use Fresh
3 Cups Ham Stock
3 Cups Water
1 Teaspoon Salt
1 Teaspoon Cracked Pepper
1/2 Teaspon Thyme
1/4 Teaspoon Cayenne
In Dutch Oven saute with olive oil, bell pepper, onions, celery, garlic and carrots. Saute until tender.
Add the ham stock, water and all spices. Cook on medium until the beans are tender. Stir as needed. This will take about an hour. As the stock reduces, the beans need more stirring to prevent burning. During this step, I clean up the mess that I have made in the kitchen.
This dish is great with cornbread or served over rice. I will serve this for dinner with a great cooked sausage on the side for the carnivores, cornbread and a small salad.
The stock that is left should be packaged in zip locks and frozen.
Lagniappe: Ham stock is great to use on any type of beans in lieu of water.
example: Fresh green beans with potatoes