Steamboats on the Ohio Pioneer Stew

Steamboats On The Ohio Pioneer Stew

Ingredients to have on hand

• 2 quarts water
• 1 meaty ham bone or ham hock
• 1 Bay Leaf (optional)
• 1 can (15 oz) whole peeled tomatoes, crushed
• 1 cup celery, chopped coarse
• 2 cups onions, chopped coarse
• 2 cups sliced okra or green beans
• 4 ozs. (1 cup) sliced andouille (Cajun) or smoked sausage
• 1 Tbl. Worcestershire sauce
• Seasoning packet (included)
• 1⁄2  tsp. salt or to taste

Directions

1. Sort through and thoroughly wash beans.  Soak beans 4 hours or overnight in water to cover by 2 inches.
2. Drain beans and rinse well. In a large pot (6-8 quart capacity) combine the beans, the 2 quarts water, the ham bone/ham hock and the bay leaf. Cover and bring to a boil.  Reduce heat to medium low and cook beans for 1 hour.
3. Add tomatoes (crushed, including all the juice), the remaining ingredients, and the spices. Stir to combine. Cover stew and bring back to a boil. Immediately reduce heat to medium low and cook for 1 hour.
4. Remove ham bone onto a clean cutting board and allow to cool. Remove and finely dice the meat. Stir diced meat back into the stew, discarding the bone. Add salt and adjust water and seasonings to your taste. Remove stew from heat. For best flavor, refrigerate the stew overnight, reheat and serve the next day.

Serve this wonderful stew along with a crisp garden salad, your best homemade corn bread and tall glasses of fresh brewed iced tea. 

Serves 10-12.  Enjoy!