The plan posted on Sunday went a bit awry this week. The grocery store trip did not yield many of the items on the list from the ad ... one of the consequences of shopping after the deli and meat counter are closed near the end of the ad week. (I also see that I left Wednesday blank which is OK, I guess, since I think I had Cheerios for dinner that night.)
One of this week's improv dishes utilized a leftover meaty hambone from the freezer and some pantry staples. For cornbread, I use my store brand mini-box that goes on sale for 2/$1. To dress it up, I'll add a cup of shredded sharp cheddar or another strong cheese.
Ham and Beans over Cornbread
- 1 meaty hambone left over from previous meals. I store mine in the freezer for future use. If frozen, I always thaw before slow cooking.
- 2-4 cans low- or no-salt beans ... I used one can of black and a can of great northern.
- 1/4 c. brown sugar
- 1 tbs. worcestershire sauce
- 2 cloves pressed, grated or minced garlic
- 1/4 c. dehydrated onion flakes
- 1/2 c. beef broth
Combine all ingredients in a sturdy Dutch oven over medium heat on the stovetop. Allow to simmer until the sauce thickens and the ham bits slide easily off the bone.
Remove the bone and discard. Remove any bigger-than-bite-sized chunks of ham and chop or shred into smaller pieces. Return ham to mixture. Serve hot over prepared cornbread.
You may notice this isn't hot or spicy. To bump it up a notch, include red pepper flakes or your favorite hot sauce.