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ham bone bay leaves thyme water tomato puree tomatoes butter beans onion salt carrots stalks celery gold potatoes green beans kernels from fresh okra Memes
Viewed: 21 - Published at: 2 years agoIngredients
- 1 ham bone, with some meat on it
- 2 bay leaves, preferably fresh
- 1 sprig of thyme
- 6 cups water
- 1 (15-ounce) can tomato puree
- 1 (14 1/2-ounce) can whole tomatoes, with juices
- 2 cups shelled fresh butter beans (about 1 1/2 pounds unshelled) or frozen butter beans, thawed
- 1 onion, preferably Vidalia, chopped
- Coarse salt and freshly ground black pepper
- 3 carrots, sliced into thin rounds
- 2 stalks celery, chopped
- 2 Yukon gold potatoes, cubed
- 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
- Scraped kernels from 4 ears fresh sweet corn (about 2 cups) (see page 188)
- 1/4 pound fresh okra, stems trimmed, cut into 1/2-inch pieces (optional)
- Memes Biscuits (page 204), for accompaniment
Method
- In a large pot, place the ham bone, bay leaves, thyme, and water.
- Bring to a boil over high heat, then decrease the heat to low and simmer until the broth is flavorful and fragrant, about 1 hour.
- Add the tomato puree, whole tomatoes with juices, butter beans, and onion.
- Season with salt and pepper.
- Continue cooking on low heat until the butter beans are just tender, about 30 minutes.
- Add the carrots, celery, potatoes, green beans, corn, and okra.
- Continue cooking until the vegetables are tender, about 30 additional minutes.
- Remove the bay leaves and thyme.
- Taste and adjust for seasoning with salt and pepper.
- Enjoy with hot biscuits.
