Pot o' beans.

                   

                          

In Mark Bittman's book- Food Matters (one of the most influential books in regards to "conscious eating" that Ryan and I have read), he says that he's "on a mission to make sure every fridge or freezer in America is stocked with a container of home-cooked beans... a simple process that requires no advance planning and very little attention, yet provides the backbone for several delicious meals." 

   

I could not agree more.  Incredibly useful, versatile, easy, &- CHEAP!!  From red beans & rice (a future recipe post), to Stephanie's "scrumptious white beans," to the "{best ever} boston baked beans"... there is just something so satisfying these hearty peasant style meals- created from the the most basic ingredients- culinary magic.  Give me a slice of warm crusty bread, some simple greens, & a serving of beans... & I'll be one happy gal.

  

Since we weren't even close to the final bits of ham, I decided to postpone split pea soup for few days, and to use up most of the meat in other dishes throughout the week.  First up- hand's down one of the easiest soup (more like a stew) recipes that you'll ever make.  But not lacking in flavor whatsoever.  But c'mon now.  How could it with all of that glazed ham goodness??

{For the recipe, click HERE. :)}