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Mimi's recipe for leftover Easter ham
Published: 4/22/2011 12:50 PM
Last Modified: 4/22/2011 12:50 PM

A couple of weeks ago Mimi's Cafe sent me its plans for Easter Day, and along with it a recipe that helps get rid of leftover ham in a tasty way, ham and navy bean soup. Of course, it would be just as good, maybe better, after Thanksgiving or Christmas.

HAM & NAVY BEAN SOUP
1 pound navy beans
8 cups water
2 cups celery, diced
1 cup onions, diced
2 cups carrots, diced
3 cloves garlic, minced
2 teaspoons dried thyme
1 bay leaf
1 ham bone
2 (16-ounce) cans chicken broth
3 cups ham, diced
1. Rinse and sort beans in a large pot.
2. Combine beans with hot water and bring to a boil; boil for 2 minutes.
3. Remove from heat, cover and let stand 1 hour; drain water and rinse beans.
4. Combine all ingredients in large pot; bring to simmer.
5. Gently simmer for 45 minutes to 1 hour.
6. Remove bay leaf and serve.
Serves 12.

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Past Articles By Scott Cherry

2/14/2013		Mandarin Taste: Authentic Chinese comfort food on menu at new eatery
2/14/2013		Fig: Jewish culinary heritage celebrated at new cafe, bakery
2/14/2013		Restaurant news: McNellies to host Green Flash Brewing dinner Tuesday
2/14/2013		Chimera Cafe: Bakery, bar, coffeeshop offers a little bit of everything
2/13/2013		Hodges Bend bar and cafe opens in downtown Tulsa
2/13/2013		REVIEW: Mandarin Taste
2/13/2013		REVIEW: Chimera Cafe in Brady Arts District
2/10/2013		Second Helpings: Keo, Amish Country Store & Restaurant get high marks
2/7/2013		Amish Country Store & Restaurant: Side business pays off for candle maker
2/7/2013		Restaurant news: Find details on Valentine's Day specials
2/7/2013		BrewDog, Green Flash, Goose Island beers arriving in Tulsa market
2/7/2013		Keo: Second site in south Tulsa a delicious addition

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