White Beans and Ham
White beans and ham
Life is in full swing here in North Carolina. The kids’ schedules keep us busy throughout the week with school, soccer practice and dance class. And our weekends for the next month are spent hosting company as they visit us in our new home. I love how quickly we’ve assimilated to life here. It’s invigorating to meet neighbors, discover new restaurants, experience all that the area has to offer, and ultimately share it with family and friends.
At the end of a busy week, I find comfort spending Sunday afternoons around the house doing things that may seem mundane - tinkering in the yard, catching up on laundry and making supper. Not only does it help me prepare for the week ahead, but it also reminds me to appreciate the little, everyday moments. Honestly, nothing makes me happy quite like a clean house and empty laundry baskets.
For comforting meals on the weekends, I turn to some of my favorites growing up, which usually involve rice or beans. A pot of white beans and ham is perfect for ushering in cooler temperatures. Serve it with a slice of cornbread, and you have yourself a bonafide Southern-style meal.
For the white beans and ham, all you need are three ingredients: dried baby lima beans, ham and onion (plus salt and pepper for seasoning). That’s it! Throw everything into a pot and let the magic happen as it simmers over the course of about 2.5 hours. The result is a one pot meal that’s hearty and velvety smooth. It also freezes well, if you have any leftovers. I like to store mine in gallon sized freezer bags. It thaws quicker than in a container, and I’ve found it to be the right portion for feeding our family of five.
Cooking white beans and ham is not complicated and can be very forgiving. If it gets too thick before the beans are soft, add more water. If it’s too soupy, keep simmering until it thickens to your desired consistency. Towards the last 30-45 minutes in particular, I’d keep a close eye on the beans. You don’t want them to burn on the bottom of the pot, and this is the time where you will likely adjust seasoning and/or water content. One side note: Go slow on adding salt. The ham will release some as it cooks, so there’s a risk of over salting your meal if you add too much in the beginning.
I hope this meal brings you a dose of Southern comfort when needed. Enjoy!
White Beans and Ham
Ingredients
- 1 pound bag of dried baby lima beans
- 1 pound ham steak, cut into 1 inch thick pieces
- 2 medium size white onions, quartered
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Place the dried lima beans in a colander, rinse the beans off and sort through to remove any debris or broken beans.
- Place the beans in a large pot and add 6 cups of hot water. Bring the water and beans to a boil.
- Once it’s reached a boil, continue boiling the beans for 10 minutes, then remove the pot from the heat and cover with a lid.
- Let the beans sit, covered, for an hour.
- Drain the lima beans that have soaked and place them back in the pot. Add 6-8 cups of hot water to cover the beans and come about 2-3 inches above them.
- Add the chopped ham, onions, salt and pepper to the pot of lima beans. Place on medium heat and let the pot come to a simmer.
- Reduce heat, if need be, and cook on a low simmer for about 2 to 2.5 hours until the beans are soft and have a velvety texture. The consistency should be thick enough to eat with a fork, not soupy.
- Notes: If the beans become too thick during the process, add more water to the pot in 1/2 cup increments. Taste and adjust salt and pepper to your liking. Stir periodically to prevent the beans from sticking or burning on the bottom of the pot.
