using those canned beans

I wrote recently about canning dried beans.  I have tried out the first batch and was very pleased.  The beans were perfect, not mushy or dry.  Some of the comments I read online when I was researching canning dried beans said that, that particular method resulted in too dry or too mushy beans. 

Hubby's been asking for ham and beans for some time.  I didn't eat ham and beans growing up, so I wasn't even sure what they were.  I found a few recipes online and learned that it wasn't so much a recipe, but more a method.  I had a smoked shank in the freezer from our meat CSA.  I had been really unsure what to do with it.  Apparently ham and beans is what most people use them for.  perfect.

It boils for 1-2 hours in the chicken broth and a bay leaf.  (If we were onion people, sauteed onions would be added too).  

Then you have to let the contents of the pot cool in the fridge so you can spoon off the fat.  The meat is also cut off the bone and as much grisly fatty what-not is removed.  

The good stuff is returned to the pot and cooked about another half hour.

Then the beans are added and since mine are already cooked, they just needed warmed. It was just enough time to make some cornbread.  Hubby assured me that you must have them together.

I really didn't think that I would like the beans, but they were really good.  Hubby ate bunches. The kids ate just a bit.  The cornbread really was nice with it. 

I think that's a once a year meal. Or, whenever a smoked shank ends up in my freezer.