Sorry Poppy. It really wasn't my fault, it was my two friends, Jack and Jim. I'll try to get it back on track. Developed this recipe from when I used to camp all the time. Iron skillet, country ham, potato, onion, a cup of coffee (brewed). Put the country ham in the iron skillet on high heat, sear one side, add a little water to keep from sticking and to make some juice. Keep adding water as it cooks down. Dice up a potato and part of an onion (as much as you desire). Remove ham and throw potatoes and onion into the juice, add water and coffee in equal parts, just enough to cover the potatoes. Cook till tender. Season potatoes with black pepper and Tony Chachere's (pronounced sass-sure-ees). Don't need to add salt the ham broth did that. Throw ham back in to get warm. Enjoy. I always eat it with cornbread, but my wife makes that so it is not applicapble to this thread.
GF: two birds, one stone eh Fifty eight. Thanks for pointing out I don't have a gf. Lost my game. *sniff*....that's why I'm here on a friday night swapping recipes with a bunch of hot dogs.
The thing is, with beans, do you soak and save the water? How long to soak? Then use that water to boil? Or throw away the soaked water and use fresh (lol) tapwater...Sometimes the beans are sooo tough....Would like a navy bean ham bone soup recipe. GF free....That's gluten free Fiddy Ate.
Unless you plan on gettin' pi$$ drunk and want to light massive farts later on that evening....FLAMMENWERFER!!!!
Not a lot of info there Juggs. Could you expand, possibly include a recipe?..My Pa has a good'un. He'd be happy to share...I'll post a "bachelor recipe book" from the 50's, from my haunted Blackberry, eventually.
Soak Beans 24 hours rinse beans cover beans with water Add heat to beans Drop in smoked ham Hocks Garlic Salt Chicken Boullion Base Quarter up some onions simmer every thing 4-5 hours When properly prepared the only thing recognizeable should be the ham hock bone everything should be a runny paste like consistency.