This is a dish my Mom used to make and she never wrote down the recipe. I cobbled together a couple different versions I found and have come pretty close to her version. It’s somewhere between a soup and a stew, and goes perfectly with cornbread. My Dad used to take a piece of cornbread, put a thin slice of red onion on it, and then cover it in the ham & beans.
It’s tasty, filling, and even better the next day. Though there is some chopping, the overall prep isn’t too bad. The cooking time goes on for a bit, but you’re not standing over the stove the whole time by any means. Usually I’d say this is a great “middle of the winter” dish – and it is – but it was sunny & in the high 70s yesterday and it was still great.
Full instructions after the jump!