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
- Sauté the onions in oil until they just start to brown. Cut the ham into cubes.
- 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: https://knvc.org. 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 https://www.imdb.com! Or go to https://diazmediagroup.podbean.com/ or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.