Great Northern Beans with Ham and Cornbread

When it comes to preparing a meal for dinner, sometimes it’s best to leave the five-star recipes to the professional chefs. Every now and then you just need a good ol’ hearty helping of Randall Great Northern Beans with ham and cornbread. It’s a simple dish with a down-home taste. It’s easy to make, filling and will remind you that some the best dishes are made with only a few ingredients. This recipe mixes succulent chunks of ham with tender carrots, onions, celery and beans for a delicious meal that pairs perfectly with sweet and crumbly corn bread. Toss all of your ingredients into a Dutch oven and let the stove do all the work. While your beans, ham and vegetable mixture is cooking, whip up some cornbread from scratch or use your favorite store bought brand. Don’t forget to encourage dipping with pieces of cornbread!
Ingredients
  • 1 48-ounce jar Randall Great Northern beans, undrained
  • 1 1 1/2 pounds cottage butt, sliced or cut into bite-sized chunks
  • 2 large onions, quartered
  • 1 cup water
  • 2 medium carrots, thinly sliced
  • 2 celery stalks, cut into 1 1/2 inch pieces
  • Cornbread
Instructions

Combine Randall Beans, cottage butt, onions, water, carrots and celery in a Dutch oven. Bring to a boil; reduce heat and simmer covered, 45 minutes. Remove lid and simmer 15 minutes or until bean mixture is desired consistency. Serve in individual soup bowls along with cornbread.

Makes 4 servings.

Print Friendly