Roxie’s Recipes (for the Lazy Cook)

Harridge House has been around much longer than I have been the cook here. I found this recipe in a tattered recipe book nearly hidden in the back up a cupboard. Looks like it may have been a favorite of Josiah Harridge, but it’s difficult to make out the writing on the inside cover – perhaps the initials R.R.? The recipe actually calls for using dry beans and soaking them overnight, but to save time I substituted canned beans. Freshly baked cornbread goes great on the side.

  • 4 cans Great Northern Beans
  • 1 lb cooked ham
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tbsp dried parsley
  • 1 tbsp brown sugar
  • 1 tsp chili powder
  • 2 cups chicken broth
  1. Sauté the onions in oil until they just start to brown. Cut the ham into cubes.
  2. Combine all of the ingredients in a pot and cook slowly over medium/low heat for several hours, stirring occasionally, until sauce is thickened and flavors have had a chance to meld. (I took the easy route and used a crockpot instead.)

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? You can now catch Secrets of Harridge House on! Or go to or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.