- Perfect for camp or those cold days afield
By Tyler Frantz
- 1 smoked ham end w/bone-in
- 1 pound (bag) of dried northern beans
- 2 large potatoes diced
- 1 onion chopped
- 1 cup diced carrots
- 1 TBS minced garlic
- 3-4 hard-boiled eggs, yolks removed
- Black Pepper & Parsley seasoning to taste
- 2 cups ham broth or stock if available
- 1-2 TBS olive oil
- Overnight soak beans in cold water.
- Drain and set aside.
- Coat bottom of a stockpot with light olive oil.
- Add all ingredients except potatoes and eggs.
- Cover with water so that beans, ham, and veggies are completely submerged. Bring to a rolling boil. Reduce heat to a simmer. Simmer for an hour and a half on low heat.
- Remove bone and shred ham.
- Add potatoes and hard-boiled egg (whites only) and simmer for another half-hour to one hour, until potatoes are tender.
- Serve up. Makes Plenty.
Add a splash of cider vinegar if desired.
About Tyler Frantz: Tyler is President of the Pennsylvania Outdoor Writers Association, and authors several outdoor columns. He wears many hats as a teacher, writer, coach, family man, outdoorsman, and Christian. Tyler says, “Life’s a true blessing,” and offers a refreshing, working man’s perspective towards freelance outdoor writing and videography. He regularly provides a variety of how-to outdoor pieces and special interest features on outdoor issues. No matter what the topic, his award-winning work never ceases to entertain and enlighten. Feel free to his visit website and blog for great videos, articles, and interactive opportunities: Natural Pursuit Outdoors.
This recipe makes plenty! Get the freezer containers.