Chief, Cook and Laundry-washer

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

Ham Bone
1 Large Onion, Large Chop
1 Celery Stalk, Large Chop
1 Carrot, Large Chop
2 Garlic Toes, Unpeeled
2 Cascabel Dried Chilies with Seeds

Ham Bone
Ham Bone

In large stock pot, add ham bone and fill pot 3/4 full with water. Add in onion, celery, carrot and garlic.

Large Stock Pot filled with Ham Bone and veggies
Large Stock Pot filled with Ham Bone and veggies

 

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.

 

Cascabel Dried Chilies are from Mexico. They impart a great flavor with a mild heat
Cascabel Dried Chilies are from Mexico. They impart a great flavor with a mild heat

 

From 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.

 

Strain the Stock for use in Lima Dish and to be frozen and used later
Strain the Stock for use in Lima Dish and to be frozen and used later

 

 

Package of Large Limas

Camellia Large Limas
Camellia Large Limas

Wash large limas. Add limas to large bow  and cover with water to soak while stock is cooking down.

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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.

The holy trinity
The holy trinity

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.

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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

 

 

 

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Author: Mimi

I have a love affair with food, entertaining, travel and music. This site is a vehicle for me to share my journey of food. Traveling allows exposure to all types of cooking. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Copyright 2016 by Mimi

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