I have always loved good soup beans and often made them after holidays with leftover ham and ham bone. I decided today to try to recreate that meal in a low carb version. I have used black soybeans before very successfully for baked beans and chili so they are the perfect choice. An entire cup of them has only 2 net carbs. A cornbread replica i a bit more challenging but I have found a couple recipes to combine and see how it comes out.
Started out with onions, bacon and some leftover ham.
Cut up the onions and bacon and decided to precook those some prior to adding ingredients to the Instant Pot
Found this big ham bone my wife saved in the garage frig so into the mix it will go. Wondering who pilfered the second ham bone.
These are the black soy beans. I used 2 1/2 cups of these that I put in water that I brought to a boil and then let them sit and soak for about an hour.
Leftover diced ham, bacon , onions, soy beans and SPOG went into our 10 qt. Instant pot. I added water to just about a 1/4 inch below the max fill line and set the pot for 35 minutes on manual. I let it natural release for 10 minutes and then relieved the rest of the pressure. Use a immersion blender then to blend some of the bean mixture to thicken the results. This could also be moved to a pan to cook longer to thicken if desired.
Next up is the attempt to create something to replace cornbread. The basics are almond flour, coconut flour, heavy cream, eggs , butter , salt and baking powder
Measured ingredients 1 cups almond flour, 2/3 cup coconut flour, 2 tsp. salt, 1 tsp baking powder, 6 eggs, 1 cup heavy cream, 1/2 cup salted butter melted. I decided to also add about a half cup of drained canned green chilies and a half cup of shredded cheddar.
Preheat the oven to 325 . Mix all ingredients except the butter , chili's and cheese first. Once you have a nice consistent mix add the melted butter and mix in, lastly mix in the chili's and cheese.
Into a well greased 12 inch cast iron skillet for 30 to 40 minutes / until the top is golden brown.
Finally plated up a meal for my wife who just got home from work. Growing up we always also had some onion and hot sauce with this meal so had to add that.
The soup came out great. The bread is pretty good , especially the texture. Next time I make it I will cut the salt in half and use unsalted butter as well until I find the sweet spot for the level of salt. Overall pretty pleased with the meal.
Thanks for looking!!
Started out with onions, bacon and some leftover ham.
Cut up the onions and bacon and decided to precook those some prior to adding ingredients to the Instant Pot
Found this big ham bone my wife saved in the garage frig so into the mix it will go. Wondering who pilfered the second ham bone.
These are the black soy beans. I used 2 1/2 cups of these that I put in water that I brought to a boil and then let them sit and soak for about an hour.
Leftover diced ham, bacon , onions, soy beans and SPOG went into our 10 qt. Instant pot. I added water to just about a 1/4 inch below the max fill line and set the pot for 35 minutes on manual. I let it natural release for 10 minutes and then relieved the rest of the pressure. Use a immersion blender then to blend some of the bean mixture to thicken the results. This could also be moved to a pan to cook longer to thicken if desired.
Next up is the attempt to create something to replace cornbread. The basics are almond flour, coconut flour, heavy cream, eggs , butter , salt and baking powder
Measured ingredients 1 cups almond flour, 2/3 cup coconut flour, 2 tsp. salt, 1 tsp baking powder, 6 eggs, 1 cup heavy cream, 1/2 cup salted butter melted. I decided to also add about a half cup of drained canned green chilies and a half cup of shredded cheddar.
Preheat the oven to 325 . Mix all ingredients except the butter , chili's and cheese first. Once you have a nice consistent mix add the melted butter and mix in, lastly mix in the chili's and cheese.
Into a well greased 12 inch cast iron skillet for 30 to 40 minutes / until the top is golden brown.
Finally plated up a meal for my wife who just got home from work. Growing up we always also had some onion and hot sauce with this meal so had to add that.
The soup came out great. The bread is pretty good , especially the texture. Next time I make it I will cut the salt in half and use unsalted butter as well until I find the sweet spot for the level of salt. Overall pretty pleased with the meal.
Thanks for looking!!
