I managed to snag 3 ham bones between December 15 and 31 without having to buy a ham. How you ask? Well, the first two came from our church Christmas party. I was handed two hams the day before and asked to cook them up and bring them warm to the party. I deboned the ham right before I put it in the oven to save cooking time and save the kitchen ladies time at the party. The third bone came from the ham my in-laws served at New Years. I just went out the the kitchen, snagged the bone, put it in a bag and threw it in the freezer (I did ask if I could have it, first!). When we left, I put it in the cooler by the ice. When I got home, I threw it in my freezer with the other two.
For this week’s freezer challenge, I thought I would use one of those bones. Because I already had a tiny container of cooked beans in the freezer, too, I decided to make Red Beans and Rice. When I looked at the clock at noon and realized that I hadn’t even soaked any beans, though, I had to go to Plan B. I grabbed my Fix It and Forget It cookbook and started frantically looking for a recipe that had canned beans in it. With a little tweaking, this is what I came up with:
Beans and Ham (adapted from Fix it and Forget It )
2 cans Great Northern beans
2 cans pinto beans
1 cup chopped green pepper
1 tsp garlic powder
1/2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 1/2 cups ketchup
1 ham bone
2 Tbsp dehydrated onions
1/2 cup water (my slow cooker cooks HOT, so I actually had to add another 1 cup, too)
Combine all ingredients in slow cooker. Cook on high 6 hours. Serve over rice.
Phew! I still stuck to the menu (sort of) and had it ready by 5:30!
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