@ossobuco,
ossobuco wrote:
So, what kind of beans?
white navy, which i dutifully soaked over nite. i did the rest of it a little different this time.
before adding the beans, i sauteed the onion, garlic, and carrots in butter for about ten minutes. i normally never, ever use butter to saute anything but red wine mushrooms, but somehow it sounded yucky to do it in olive oil or veg oil. 1/2 tsp pepper, same of salt, a good dash of emeril's "bam".
and it worked just great! when the stuff looked happy, i dumped in 2 cups of cubed non-honeybaked ham, let it all hang out for a few minutes. then added a good slosh of chicken stock. more hanging out. finally, 1 pound of navy beans and 6 cups of water and 2 bay leaves.
one thing though; i told ms. dtom that i was going to make it sorta campbell's style with the tomato sauce and she wasn't into it.
so i used another receipe that called for a 1/2 teaspoon of mustard powder. we are out, i call the missus. and she says;
"just throw a couple of squirts of
dijon mustard in, it's the closest thing to the powder"....
of all things. oy, the irony.
takes 2 days.
