Enduring Classic Recipe #4
Classic Ham & Bean Soup with Buttermilk Biscuits
This Christmas Eve party we served ham. Typically every year we seem to always cook more than what is needed. We never run out of food when guess are coming over for the holidays. Many times people tend to through out a lot of food after holiday meals.is needed. I cook the spiral ham and then I cut up the ham and save the bone and the top uncut portions on the ham to save for ham and northern beans. This is a perfect way to use the left overs but this time I wanted a twist because I was craving cornbread. I opened up the pantry and found instead this box of biscuit mix from Zatarins. Of course I never just use anything striaght out of the box so I added some of my favorite things to spice up the flavor and wow! The best cornbread muffins I have ever tasted.
Normally I would just cook the beans with onions and a couple of my spices. But this time I did a search to see what other variations were out there. After an hour I found a Ham and Bean soup recipe. After trying it it just did not go right with the biscuits because the flavors flooded each other. So I modified it and adopted some of the lessons learned from cooking a favorable collard green broth. But instead of broth I would need some chicken stock and chicken broth. The result is the most delicious Ham and Bean Soup Combo.using left over ham and Northern Beans.
Recipe will follow in the book Annapolis Creed: Enduring Classic Recipes
Leave a Reply.
Dr. Jordan Smith and his wife Joyce share some of their family recipes in the first cook book covering six decades of family dishes.