SHARE
TWEET

White Beans and Ham

chill_dohc Oct 29th, 2019 264 Never
Not a member of Pastebin yet? Sign Up, it unlocks many cool features!
  1. White Beans and Ham. Version 3. As built Mar 3 2018
  2.  
  3. Notes:
  4.  - Used store bought hocks, plus ham from Jackie
  5.  - The weights shown are descriptive, i.e. this is what it ended up being.
  6.  
  7. 1 lb. dried Great Northern beans
  8. 2 tsp salt
  9. 1 qt. water
  10.  
  11. All weights are pre-processing.
  12.  
  13. 2 tsp (approx) bacon fat
  14. 1.73 lb. smoked ham hocks
  15. 1.20 lb. ham piece with bone (1 lb. 3.25 oz.)
  16. 0.55 lb. ham piece without bone (8.875 oz.)
  17. 2 Bay leaves
  18. Peppercorns
  19.  
  20. Mirepoix for stock. All chopped coarse.
  21.  1 medium onion (6.875 oz., 0.43 lb.)
  22.  2 medium carrots (2.75 oz., 0.17 lb.)
  23.  1 medium stalk celery (2.375 oz., 0.15 lb.)
  24.  
  25. Additional mirepoix for dish. All chopped coarse.
  26.  2 medium onions (11 oz., 0.69 lb.)
  27.  2 medium carrots (4.25 oz., 0.26 lb.)
  28.  2 medium stalks celery (4.25 oz., 0.26 lb.)
  29.  
  30. 2 tsp dried thyme
  31. 2 tsp dried oregano
  32.  
  33. 3 Tbsp bacon fat
  34. 3 Tbsp flour
  35.  
  36. Brine beans overnight. 2 tsp salt in 1 qt. water. Beans in brine Fri Mar 2
  37. at 2:18pm. Out Sat Mar 3 at some time in the afternoon.
  38.  
  39. Put bacon fat in pot, enough to make a thin film, about 1 tsp. Melt, add
  40. pork, cover and sweat for 1 hour over lowest heat.
  41.  
  42. Add bay leaves, peppercorns, mirepoix-for-stock and water to cover. Bring
  43. to boil, then reduce heat and simmer, covered, 4 hours over lowest heat.
  44. Remove pork with slotted spoon. Strain liquid into large bowl. Reserve 1
  45. cup of stock. When pork is cool enough to handle, remove meat and save.
  46. Discard skin and bones.  Shred and chop meat into small pieces.
  47.  
  48. Meanwhile, saute mirepoix-for-dish in the now-empty pot in about 1 tsp
  49. bacon fat over medium-low heat for 5 minutes. Reduce heat to lowest, cover
  50. and sweat 10 minutes. Drain beans. Add stock to pot, together with
  51. oregano, thyme and beans. Simmer covered 1 hour, uncovering for the last
  52. 15 minutes.
  53.  
  54. Add ham to pot and simmer, uncovered, another 30 minutes.
  55.  
  56. Make a roux sauce using 3 Tbsp each bacon fat and flour, plus the 1 cup of
  57. reserved stock. Add it to the pot and simmer another 30 minutes.
RAW Paste Data
We use cookies for various purposes including analytics. By continuing to use Pastebin, you agree to our use of cookies as described in the Cookies Policy. OK, I Understand
Not a member of Pastebin yet?
Sign Up, it unlocks many cool features!
 
Top