Ingredient List:
- 1 Rough Trimmed Ham Shank and 3 cups cooked Ham pieces
- Grape seed Oil
- 1 large onion sliced and quartered, ½″ thick
- 3 large carrots, slice ½″ thick
- 3 large cloves garlic, crushed
- 1/3 bunch Celery, sliced
- 1 6 oz Rotel/Orig
- 1 lb Navy Beans Soaked overnight and rinsed
- 1 oz Chicago Steak Seasoning
- ½ oz LuLu Sage Seasoning
- ½ oz SNF Seasoned Pepper
- 1 pkg Glace de Poulet Gold (More Than Gourmet brand)
- 1 ball Bouquet Garni Soup Seasoning (Orange Crate brand)
Instruction:
Heat 1 tblspn Grape seed oil in 6qt Dutch oven over med-lo heat (5–7 sec hand hold), add onions, carrots, garlic, and celery. Stir frequently until browned about 10 minutes. Add the ham shank and brown, and then cover w/3–4 quarts water and bring to a boil then reduce to a simmer for 1+ hour. Skim the foam and remove the ham shank to pick out the meat, add pickings to the ham pieces.
Add the Bouquet Garni, beans and ham pieces and continue cooking 90 minutes on low heat, stirring frequently then add the Rotel, the Chicago Steak, Sage, LuLu and SNF Pepper seasoning, Glace de Poulet. Cook ~20 minutes more until tender stirring frequently.
Taste for flavor and add a dash of the Seasonings as needed.
Serve immediately with Wind & Willow Corn Bread.
Enjoy!!
