Simmer for 1.5 hours on low heat. Remove ham and let cool. Shred ham from bone and add back to the bean pot. Season again to taste and serve over cornbread or as a soup.
PHOTO CREDIT: MOMMY TRAVELS. Start your day with a filling, savory breakfast! This casserole is made with hash browns, milk, cheddar cheese, butter, and ham. Garnish it with fresh green onions for a ...
This soup starts with sauteing smoky andouille sausage and sweet yellow onion in a pot with a few spices. Next go in sweet kernels of corn, the buttery beans — no need to defrost — and ...