Ham and beans and pears with mayonnaise… yum!

Try spelling may­on­naise five times fast.

Tonight, we had a scrump­tious meal from Tiffany’s child­hood. It started with a han­ker­ing for soup. Ham and beans, to be pre­cise. Then she added canned pears with may­on­naise and shred­ded ched­dar on ice­berg let­tuce, from last Christ­mas. And finally, our stan­dard corn­bread recipe from the Moose­wood Cook­book.

We had corn­bread fixin’s (well, we had to make sour milk to use instead of but­ter­milk) and may­on­naise, but noth­ing else, so I was dis­patched to the store for pro­vi­sions. At the store I bought ice­berg let­tuce (the small­est, cheap­est, whitest ball of let­tuce I could find. Then I bought the most expen­sive can of pear halves on the shelf, the ones marked “Lite” and packed in grape juice con­cen­trate, instead of in heavy syrup. Finally, I bought two cans of Campbell’s Clas­sic Bean and Bacon con­densed soup.

It was sim­ply deli­cious. The soup may have been a lit­tle salty, but Aidan requested two more help­ings (and he’s get­ting it for lunch tomor­row, watch out bow­els!), and the pears were great. Easy to make and hard to beat.