Here is a confession.   I really try not to like ham and green beans.  The whole time I am making them, I think about how much I don’t like them.  And then, at dinner, I serve myself a small bowl and within minutes and a couple of grinds of pepper, I’m trying to figure out if I could manage to stuff another bowlful into my belly.  The bottom line is this:  ham and green beans are good, cheap enough if you have a ham bone handy and unbelievably filling on a chilly night!

Here is the first part of the recipe.  You have to do this part, there is no way around it.  It really is worth it though!

Ham Stock

1 Ham Bone left from some kind of holiday ham etc. (you can also use 4-5 ham hocks if you don’t have a leftover bone)

3 stalks of celery, roughly chopped

1 big onion, roughly chopped

5 Qts. of water.

Method:

Check out your ham bone.  If there is a lot of good meat left on it, cut it off and save it for Part II.  Throw everything in a soup pot.  Bring to a rolling boil.  Reduce heat and simmer for about an hour.  Next, you can cool it down and finish recipe another day, or you can fish out the ham bone and get ready for Part II.

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