A Country Supper, Bean Soup and Cornbread

I haven't been here in a while, have you missed me?  I wasn't sure anyone was reading these posts but lately I have had a few comments from people who missed them.  So here I am again.

Tonight I am making a favorite of my husband's.  He calls it a poor man's supper.  White beans and potatoes with ham.  

Soak a pound of great northern beans overnight in a large bowl, or follow the quick soak directions on the package.  You can use an equivalent amount of canned beans, but we prefer dried.  Rinse the soaked beans and pour them into your slow cooker.  Add 2 quarts of water, 2 chicken bullion cubes, a garlic clove (smashed or chopped), onion to taste, a bay leaf, 4 or 5 potatoes, peeled and cubed,  and about 1/4 pound of ham, chopped.  Salt and pepper to taste and set your slow cooker to high and go to work.  Supper will be waiting when you get home.  

When I make this, I usually set my slow cooker in the sink because it makes a terrible mess if it boils over.

We like this topped with hot sauce or corn relish and a sprinkle of shredded cheese and served with corn bread.  

Let me know if you want me to pick this hobby back up.  It might take a bit to get back into the habit, but if you want to read my ramblings, I will write them.

On a side note, I found this recipe that my baby girl and I thought looked yummy too.  Kale and White bean soup

Fall is in The Air!

I haven't been here in a while. I tend to cook the same dishes over and over and feel like I repeat myself. Tonight, I have had several people ask me to post this one (even though I think I have before) so here goes!

I am starting with leftover chicken that I marinated and cooked over a charcoal fire in the summer. It is very similar to the chicken that you buy from this club or that church doing a fundraiser. To thaw the chicken I drop it in a pot (5 or 6 cups) of boiling water. When it is thawed and tender I pull the chicken out, strain the water and simmer it down to about 3 cups. I added 2 pounds of soaked great northern beans and 2 cans of chicken broth. Clean up and chop the chicken. When the beans are close to done, I add 3 or 4 carrots, chopped, 4 or 5 potatoes, chopped, 1 (4 ounce) can diced green chiles, 1 teaspoon garlic powder, 1 teaspoon ground cumin
1/2 teaspoon dried oregano, 1/2 teaspoon dried cilantro, 1/8 teaspoon cayenne pepper, 1 rib of celery, chopped and the chicken. Cover and simmer until done.

I have made this with canned chicken and beans for a very quick supper. Top with sour cream, chives, shredded cheese, what ever sounds good! I usually add Mexican cornbread on the side and everyone here is happy!