This week was Lammas, and I’ve been so embroiled in wedding planning I didn’t even light a candle.
I love Lammas! The smell of bread baking. The fruit trees bearing sweet, juicy fruit. The thought of Samhain around the corner. The crisp change in the air. Oh! And my favorite… ham and 15 bean soup with corn bread!
15 Bean Ham and Bean Soup
1 pkg Hurst’s® HamBeens® 15 Bean Soup®
8 cups water (use chicken, beef, or vegetable broth for added flavor)
1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. You can also use a leftover hambone with some meat on it.
1 lg. onion, diced
1 clove garlic, minced
1 tsp chili powder (optional)
1 can tomatoes (15 oz.)
Juice from 1 lemon
Optional: Hot sauce or crushed red pepper to taste
NO SOAK METHOD
Sort and rinse beans, check for any unwanted debris and discard.
Drain and place in a slow cooker with 8 cups of water, onions, meat or hambone, garlic and chili powder. (Not tomato or lemon juice yet!)
Set slow cooker on high and cook for 5 hours (or low for 7-8), or until beans are tender, but not falling apart.
After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of tomatoes, our Ham Flavor packet, and the lemon juice.
Cook for additional 30 minutes then keep warm until ready to serve.
We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
Please keep in mind that every time the lid is opened, your cooking time will be longer.
For even more flavor, substitute beef, chicken or vegetable stock instead of water.
You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.
As with all dry bean recipes, it’s best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes, citrus, vinegars, etc.
Remember that this is a NO SOAK recipe, but if you have already soaked the beans that’s not a problem, just use 1 cup of water/stock less.
Variations on the recipe will work for almost all of Hurst’s HamBeens items.
If you prefer a more “brothy” soup, add an extra cup of liquid when preparing
2 cups buttermilk
3 tbsp shortening melted
1 1/2 tsp salt
2 1/2 cups cornmeal
1 tsp baking powder
1/2 tsp baking soda
Beat eggs, add buttermilk and melted shortening mix well
mix dry ingredients add to egg mixture
beat until smooth pour into greased pan\bake at 375 about 25 minutes serve hot
I found this recipe for Lammas Bread a while back. Swore I was going to try it this year.
1 cup flour
1/2 cup cornmeal
1/4 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 slightly beaten eggs
1 cup milk
1/4 cup shortening
Preheat oven to 220C. Sift flour, cornmeal, sugar, salt and baking powder in large bowl. Blend in eggs, milk, and shortening. Beat the combined mixture as you chant:
The Earth Mother grants us the grain,
The Horned God goes to dark domain.
By giving life into Her grain,
The God dies, then is born again.
Pour mixture into greased corn cob molds for cornbread sticks, or into greased or lined cupcake pan. Mixture can also be baked in a square pan, then sliced when cooled. Bake 20-35 minutes until top no longer indents when touched.
Someone made a nutty Lammas bread years ago. I wrote the recipe down, put it in a safe place. So I wouldn’t lose it…and… lost it. If anyone has a recipe for Lammas bread which contains sunflower seeds…you would save me from a multi-year craving!
All this talk of food is making me hungry! A blueberry cobbler would be perfect right now. Great for a Lammas celebration. And my Lavender Tea Loaf….baking could be in order this weekend!
Oh! Let’s not forget this Lammas Bread….
LAMMAS OATMEAL APPLE BREAD
1 C Wheat Flour
1/2 teaspoon baking soda
2 teaspoons Salt
1 teaspoon Nutmeg
1/2 C Brown Sugar
1 C Butter
1/2 C Nuts (if you are not a nut person these are optional)
3 Medium Apples (chopped)
1 C Raisins
1 teaspoon Cinnamon
1 teaspoon Ginger
1-1/2 C Rolled Oats
1-1/2 teaspoons vanilla or orange extract
Mix above ingredients together, then place in a greased 9 inch cake pan.
Bake at 350º for 30 minutes, until it begins to move away from the sides of the pan. This bread may be shaped for ritual as well, and the fruits and nuts may be changed for different seasons.
I have to stop writing and go find food….or bake….or both!
Blessed Be My Friends!