Hambeans and Cornbread

These were made from dry great northern beans using the old standby method for when you want beans for dinner today but forgot to put them in to soak yesterday:  Cover with water in a pot, bring them to a boil, and then turn off the heat and let them sit covered for an hour or two.
From there, I drained the soaking water and added chicken broth, a huge chopped sweet onion, some cured pork hocks, and a few bay leaves. As a change of pace I also added ground cumin, coriander, ginger, and oregano. These were mentioned in a different recipe for beans but they didn’t sound like they would hurt my batch and I think they worked out well.

Brussels Sprouts

Just another perfect sous vide ribeye with a baked potato.  Ho hum.What made the dinner interesting was the side of sprouts that had been steamed tender and then marinated in Italian dressing in the fridge for a couple of hours.  This dressing was made with one of those packets that you add to your own vinegar and oil but bottled is fine.  We ate them cold, as a side salad, but I think they would be fine hot.