What’s Cookin’ Sixth Edition: Ham and Bean Soup with ‘Cornbread’ Waffles

One of our families’ favorite meals throughout the years has been a big ol’ pot of ham and bean soup served with cornbread. This meal was a multi-day process, starting with a baked bone-in ham for dinner a day or two ahead and then the follow up ham and bean soup made with all the reserved pan juice, left over ham and the bone which adds a whole extra layer of flavor to the broth. Well, the old way of making this meal just doesn’t work in Our Ramblin Van, but that doesn’t mean we can’t adapt a recipe that is a close second and really hits the spot when we’re craving comfort. Our mini pressure cooker and MyMini waffle maker substitute for a stew pot and oven here. If you don’t have a pressure cooker, you can make the soup in a pan over a burner, just bring the beans to a boil, then reduce the heat, cover and simmer for a few hours until the beans soften. If you don’t have a mini waffle maker, you can cook the batter in a skillet like a pancake. If you have an oven, what the heck are you reading this for, go make your muffins. Show off.

Ham and Bean Soup

Ingredients:

1 cup dry navy beans

1 chopped shallot or onion

1 cup chopped ham

½ cup chopped celery -optional

½ cup chopped carrot-optional

1 tsp celery salt

1 tsp dried parsley

1 tsp pepper

water

Rinse the beans and put them into a bowl, cover with water and let soak overnight. Beans will double in size, so make sure the water is twice as deep as the beans.

Drain beans and put into the bottom of mini pressure cooker, add spices. Add ham, onion and veggies. Add enough water to completely cover everything. Seal cooker and set to bean setting, 30 minutes, allow cooker to slow-release steam.

‘Cornbread’ Waffles

Ingredients:

2/3 cup complete pancake mix

1/3 cup Jiffy Corn Muffin Mix

2/3 cup milk

1/3 cup canned corn, drained

1 tbls Eggbeaters

Country Crock Drizzle and Sizzle -or melted butter

 Combine the pancake mix, JIFFY MIX, milk and corn and stir well. Heat waffle maker and brush cooking surface with Country Crock Drizzle and Sizzle, add 1/3 cup mixture into center of iron, close and cook through the regular cycle.

 Very good drizzled with a teaspoon of honey.

These are so good with chili, Cajun food or soups, especially ham and beans. Plump up the flavor by adding 2 tbls shredded pepperjack or cheddar cheese if you like. They are also good for breakfast topped with thinly sliced apples

Keep your extra muffin mix, seal in a plastic bag for your next batch.