Country Ham and Beans

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  • 1 lb. dry Northern beans
  • 8 cups water
  • 1/2 tsp. salt
  • 1 ham hock (I use salt pork for better flavor)
  • 1 cup carrots, diced
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  • 1 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, minced
  • 2 garlic cloves, minced
  • 1 tsp. ground mustard
  • 2 bay leaves
  • 2 cups ham, chopped
  • 1/2 tsp. pepper


Soak beans, rinse and remove any trash. Bring water to a boil in a stock pot. Add salt and beans to pot. Remove from heat, cover and let sit 1 hour. After 1 hour, return to high and add remaining ingredients except chopped ham to pot and stir. Bring to a boil, reduce heat to low, and simmer 60 minutes. Remove ham bone and discard after removing whatever meat is on the bone and putting it into the pot. Add chopped ham, simmer 30 minutes, taste and re-season if needed. Serve with cornbread.

Source: This came out of my mother's recipe box, so it's very old.

By Connie from Cotter, AR

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February 26, 20080 found this helpful

I've been to the War Eagle Mill several times and if we're talking about the same one, I thought it was in Rogers, AR near Eureka Springs.

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