Tightwad Triumph: Beans and Rice

Heather says:

On the rare occasion we have ham, I freeze the bone and save it for a week when I need our grocery dollars to stretch just a bit further. Cornbread rounds out the meal nicely and keeps the grand total, for us, under two dollars. Yes, even if you use a mix like Jiffy. This dish simmers for several hours, but requires almost no attention. It’s wonderful on a damp or chilly day.

• 1 ham bone
• 1 1lb bag of dried navy beans - soaked according to the directions on the bag
• water
• onion for garnish - optional

Place the ham bone in a large pot with just enough water to cover the bottom of the pot. Cover tightly and cook over low heat, this brings out a lot of flavor. Add the beans when the water has turned brown and the ham has darkened to a reddish brown. Add just enough water to cover the beans and simmer on low for at least two hours, it is done when the beans are tender. Pick out the ham bone and serve over cooked rice. We love ours with Louisiana Hot Sauce.

Enjoy!