Hickory Ham Roasted Beans

exclusively Skirt in the Kitchen

Beans are versatile and useful; practical, nourishing and filling.  They can heartily accompany anything.  Despite common misconceptions, they are far from being bland.  Put the right elements with beans, plus a good ham, and you’re in business!  Turn plain, dried legumes into hickory ham-roasted beans to serve on the cold weekends ahead.

I’m doing this in the oven-from a dried stage to a softened but roasted stage.  I’d rather not cook them over the stove, boiling them in water, so I’m going for the simple method today.  I also want to experience how they would taste with just the ham drippings from a smoked bone-in, half ham.

In a very large roasting pan, place the soaked overnight-beans, then cut onions and add a large dried ancho chili pepper.Next, cut an assortment of pepper rings-I have to have some banana peppers, included!The surprise-pumpkin leaves-oh, yes!  Need I go further?-certainly, I will…  Let me explain-they get overlooked in the garden, basically discarded for being part of the transfer of orange balls of pumpkins growing on the vines but they should be showcased, the young ones, that is.  You want good leaves, no holes, no age for the health and flavor that these will produce in a good meat stock.  These are food, too.  Besides, it’s a good way to eat your greens!

The smart sense of pumpkin leaves:  Excellent source of dietary fiber, niacin, protein; vitamins A, C, E, K and B6.  They are the proud bearer of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, iron, phosphorous, potassium, and copper.  “WOW”, right?!-of course!Add the chopped pumpkin leaves, plus several chopped cloves of garlic.

 Before mounting the ham, pour 32 ounces beef broth over the beans and vegetables.  This will be all the liquid you will ever need for this meal during the cooking process (so stress-free)!Here she is-the half ham I promised-slathered and lathered with a sweet Bavarian mustard.  “She’ll be cookin’!”  Nothing else is needed, absolutely nothing special about it but the natural smoked flavor from the ham with the pumpkin leaves mixed in with the vegetables and beans.

Double-foil the entire top of the ham and roaster, then cook for several hours.  When done, you should be able to knife it with a spoon-not kidding-it will be that tender!  Beans will absorb the ham liquid, making them have a smoky roasted flavor of goodness.

I’ve “bean” good.