I managed to snag 3 ham bones between December 15 and 31 without having to buy a ham. How you ask? Well, the first two came from our church Christmas party. I was handed two hams the day before and asked to cook them up and bring them warm to the party. I deboned the ham right before I put it in the oven to save cooking time and save the kitchen ladies time at the party. The third bone came from the ham my in-laws served at New Years. I just went out the the kitchen, snagged the bone, put it in a bag and threw it in the freezer (I did ask if I could have it, first!). When we left, I put it in the cooler by the ice. When I got home, I threw it in my freezer with the other two.
For this week’s freezer challenge, I thought I would use one of those bones. Because I already had a tiny container of cooked beans in the freezer, too, I decided to make hambone and beans. When I looked at the clock at noon and realized that I hadn’t even soaked any beans, though, I had to go to Plan B. I grabbed some cans of beans and frantically cranked up the slow cooker to high.
1. Info for Ham Bone and Beans
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Ham Bone and Beans
- 2 15oz cans red navy beans
- 2 15oz cans pinto beans
- 1 cup chopped green pepper
- 1 onion, diced
- 1 tsp olive oil
- 1 6oz can V-8 juice
- 1 ham bone
- 1 tsp salt
3. Directions:
- Cook the onion and green pepper with 1 tsp oil in a non-stick skillet.
- Combine all ingredients in slow cooker.
- Cook on high 6 hours.
- Serve over rice.
