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It’s Time for Quick Ham & Beans.

The bottom fell out of the temperature this week. We were eighty-five degrees on Thursday and in the forties on Friday. Today and Sunday are supposed to be warmer with highs in the fifties. A wintery mix is predicted for Monday and Tuesday.

When it’s cold outside, I want savory comfort food. Chili, pot roast, stew, and ham & beans are my go-to cold weather meals. I enjoy cooking these foods from scratch, but I’m a busy woman. Shortcuts are my friends.

I prefer using dry beans for ham & beans, which I soak overnight and cook in my Crock Pot all day, low and slow. However, low and slow isn’t always feasible.

When I only have a couple of hours before dinner, I make Quick Ham & Beans. This is my own recipe, which I’ve shared before, and completely customizable. I love using Weber Roasted Garlic & Herb Seasoning, but you can still make amazing beans without it. In fact, you don’t have to use any garlic at all if you’d rather not.

Season this dish as you like. I sometimes sprinkle in a little turmeric, which gives it a nice flavor. I also like using chunked up ham steak. I highly recommend using at least a teaspoon of black pepper, no matter how you season. Black pepper adds a warmth that makes it feel like home.

Quick Ham & Beans

Ingredients 3 (16 Ounce) Cans Pinto Beans 1 (16 Ounce) Package Cubed Ham 1 Tablespoon Weber Roasted Garlic & Herb Seasoning 1 Teaspoon Black Pepper Salt to Taste Water

Instructions Open the cans and pour them a large pot. You can drain them if you like. I usually do, but it’s optional. Not draining them makes the sauce thicker and more salty. The Weber seasoning adds plenty of salt for me. Add the ham with the juice in which it’s packed. Add enough water to cover it all with about an inch or two of liquid, depending on how much juice you like. Add the spices. You can also add onions, a ham bone, or whatever you like in your beans. Stir it well. Bring the beans to a boil. Stir again and reduce heat to simmer. Simmer for two hours, stirring occasionally.

I usually make homemade white bread to serve with this, but buttermilk cornbread is more traditional.

Good food doesn’t need to be fancy. Sometimes the simple things are the best.

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