HAM AND BEANS SOUP – January 6 – National Bean Day

Serves 8


  • 1 ham bone with approximately 1 pound of ham still on the bone, or 1 pound of thick sliced ham
  • 1 tablespoon salt
  • 1 pound great northern beans
  • 2 tablespoons olive oil
  • ½ medium yellow onion, chopped
  • ½ pound carrots, chopped
  • 1 garlic clove, minced
  • ½ teaspoon black pepper


  1. In a large stockpot over low heat place the ham bone, or sliced ham and cover with water. Simmer for 4-6 hours.  Add water if needed to keep the ham covered.
  2. In another large pot over medium-high heat place the salt, great northern beans.  Cover with water plus 3 inches above the beans.  When the water starts to simmer reduce to low and cook for 2-6 hours.
  3. When the ham is done remove from the heat and remove the ham.  Cut the ham off of the bone, if necessary, and cut the ham into ¼ inch pieces.  Reserve 10 cups of the water.
  4. Place the reserved water and ham pieces into a stock pot and over medium-high heat.  Bring to a boil.
  5. In a large pan over medium heat add the olive oil, onion, and carrots.  Cook until the onion starts to be translucent, about 5-8 minutes.  Then add the garlic and cook for 1 additional minute.  Remove from the heat. Add to the stock pot with the ham.  
  6. Add the pepper to the stock pot and reduce the heat to low and cook for 15 minutes.  

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recipe, National Food Of The Day, Main Course Of The Day

Tomorrow is National Tempura Day.  The ingredients for tomorrow’s recipe are below:

  • Vegetable oil for frying
  • 2 pounds chicken wings or 2 pounds of jumbo shrimp
  • 1 large egg
  • 1 cup vodka
  • ½ cup seltzer water
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • ¾ cup water
  • ¼ cup soy sauce
  • ¼ cup mirin, if available, or rice wine vinegar
  • ½ inch fresh ginger, peeled and grated
  • 1 green onion chopped
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • ¼ teaspoon black pepper
  • 1 teaspoon sesame oil

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