Tuesday, April 10, 2012

Bean soup with buttermilk biscuits


I made this soup last night with a leftover ham bone, a few strips of bacon, a pound of beans, some onions, celery, and a few bay leaves. Cooked it long enough to soften the beans, and then stored in the fridge overnight. I pulled it out of the fridge when I got home from work, skimmed the fat off of the top, picked the meat off of the ham bone, added some chopped carrots, and brought it to a simmer for half an hour. Biscuits per Cooks Illustrated recipe, mixed in the food processor and baked off just before dinner.

No comments: