Ham Bone Beans



  1. Soak beans overnight.
  2. Over medium heat, saute carrot, onion, and celery in butter until soft.
  3. Add garlic and saute another 30 seconds.
  4. Add beans, Creole seasoning, salt, bay leaf, and enough ham stock to cover by 2 inches.
  5. Bring to a boil and then lower to a simmer. Cook for an hour, stirring occasionally.
  6. While the beans are cooking fry the bacon until crisp, reserving two tbsp of fat.
  7. Add flour to the bacon grease and whisk over medium heat for a minute or so.
  8. Add a few cups of the hot bean liquid to the roux and whisk to combine.
  9. Return the thickened stock, crumbled bacon, and ham to the bean pot and stir well.