6 November, 2021
Cousin Jodi L Clark’s Cajun ham & bean soup
Now let me start off saying that I am a ”by taste and eyeball measure” with ingredients. The only exact measurement is the bag of beans. Everything else is approximate.
Cajun ham and bean soup:
1 bag of Hursty’s hambeens brand Cajun 15 bean soup.
1 ham bone (I also used a ham hock)
1 Tsp garlic powder
7-8 cups of water
salt and pepper to taste
Rinse beans, no need to soak or precook.
Put all ingredients in a large stockpot and bring to boil. Once boiling, reduce to low and cover. Cook for about 3 hours or until the meat on ham bone and ham hock are falling off.
Remove the bones and remove the meat left on the bones. Return the meat to the pot and cook for about 2-3 more hours on low. You will want to stir your beans occasionally so they don’t stick to the bottom and burn.
You can also add the holy trinity. I just didn’t because I didn’t have it and didn’t feel like going to the store.
The holy trinity is equal amounts of onion, bell pepper, and celery. It is good without it, so don’t sweat it if you don’t have it on hand.
Serve over rice or eat as soup!
****this is a very basic recipe that can be jazzed up however you like. Don’t be afraid to experiment, it’s a very forgiving recipe.