Ok, so you you have some beans, and some leftover ham. What shall you ever do with these ingredients? Well, as my dad always did with leftover ham, you make some ham and bean soup. A great side for his ham and bean soup was his cornbread (made proudly from a box of Jiffy cornbread mix), which was great when I dipped it in the broth.

Ingredients:

Soup:

• 1lb of beans
• ½ lb of ham (leftover ham works just fine), cubed
• 1 small onion, minced
• 1 cup of chopped carrots
• 1 tablespoon of parsley, minced
• Salt and Pepper to taste

Cornbread:

• Jiffy Cornbread mix

Directions:

Follow directions for cornbread on Jiffy mix box. If using dried beans, add beans to a pot of boiling water and with a few pinches of salt and remove pot from heat. Let beans soak for an hour and then drain. (Just use fresh beans as you would these soaked beans in the recipe) Add beans to large pot with 1-2 cups of water along with onion, salt, and pepper. Bring pot to boil for 20 minutes and then reduce to simmer. Add carrots, ham, and parsley to pot. Simmer for 60-90 more minutes. Serve soup hot with cornbread.