Big Ham, Bacon & Northern-Navy Beans & Stuffed Cornbread
By: Bert Marshall
Published: Wednesday, December 23, 2009 - 6:21am

Ingredients




Beans

3 pounds Great Northern beans
1 pound Navy beans
1 pound thick slice bacon
5 pounds ham and bones from two leftover Thanksgiving hams I froz
2 Yellow sweet onions
3 bunches of green onion
8 stalks of Celery - diced
4 cans Hatch’s green chilies
4 cans chicken broth
4 tablespoons minced garlic (yes 4)
Slap Ya Mama™ Creole seasoning (o use what you got)

24 quarts Stock Pot
Cornbread

8 ounces boxes Jiffy corn muffin
6 Large eggs (added 2 extra)
 cups whole milk (your choice)
1 Yellow sweet onions - chopped
1 small Large can of drained and chopped  black olives
1 Large can cream corn (yes, cream corn)
5 Large chopped pickled jalapenos, seeds and all
1 pound Italian pan sausage of your choice
Liberal sprinkling of Slap Ya Mama™ Creole seasoning (to taste)

1 package Good-sized  of your favorite shredded cheese (I use 4 cheese 
2 tablespoons minced garlic (yes 2)
 quarts Pyrex
make sure you use Crisco™ to grease that glass pan, or bread will 
Preparation

1 I used both of these recipes roughly, as I can’t even bring myself to follow my own directions. 2 Beans: 3 I chop up all the onions and celery and throw them in the big pot along with the broth etc and get them cooking. 4 I bring the beans to a boil and then drain and reboil in the large pot (it's 4 pounds for gawd sake), then in the 24 quart pot, I put everything else and get it cooking.  When the beans are 50%% soft, I add them to the big pot. 5 Cornbread: 6 Mix up the cornbread batter using the instructions on the Muffin box, but throw in 2 extra eggs. 7 Pan fry the sausage and then chop it up fairly small along with the onions, black olives, garlic, cheese and jalapenos and stir it into the cornbread mix along with the cream corn. 8 This is not rocket science folks, but you may need to cook it a bit longer than the box suggests. 








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About


All the ingredients are compatible and can be added to the big pot before the beans are softened either by soaking or cooking and then dump the beans in the big pot..
In Texas we boil rice to go with this and add your favorite hot sauce or catsup/ketchup if you are from the North country.

 


Yield:




24.0 enchiladas or 8 to 12 servings





Added:

    Wednesday, December 23, 2009 - 6:21am  


Creator: 

Bert Marshall 










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Preparation

 1  I used both of these recipes roughly, as I can’t even bring myself to follow my own directions.  2  Beans:  3  I chop up all the onions and celery and throw them in the big pot along with the broth etc and get them cooking.  4  I bring the beans to a boil and then drain and reboil in the large pot (it's 4 pounds for gawd sake), then in the 24 quart pot, I put everything else and get it cooking.  When the beans are 50%% soft, I add them to the big pot.  5  Cornbread:  6  Mix up the cornbread batter using the instructions on the Muffin box, but throw in 2 extra eggs.  7  Pan fry the sausage and then chop it up fairly small along with the onions, black olives, garlic, cheese and jalapenos and stir it into the cornbread mix along with the cream corn.  8  This is not rocket science folks, but you may need to cook it a bit longer than the box suggests.

About


All the ingredients are compatible and can be added to the big pot before the beans are softened either by soaking or cooking and then dump the beans in the big pot..
In Texas we boil rice to go with this and add your favorite hot sauce or catsup/ketchup if you are from the North country.