Ham And Bean Bake Food

HAM AND THREE-BEAN BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat ham, barbecue sauce, onion and beans over medium-high heat, stirring occasionally, until thoroughly heated. Pour into baking dish.
• In large bowl, stir 2 pouches muffin mix, milk, butter and eggs just until moistened (batter will be lumpy). Spread over ham and bean mixture to edges of dish.
• Bake uncovered about 20 minutes or until toothpick inserted in center comes out clean and cornbread is golden brown.

BAKED BEANS WITH HAM

Steps:

• In a 1-1/2-qt. microwave-safe bowl, combine all ingredients. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.

HAM AND BEANS

Steps:

• Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.
• Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

BAKED BEANS WITH HAM

Steps:

• Heat oven to 350°F.
• Combine ingredients in a 1 1/2 quart buttered casserole dish.
• Cover and bake for 45 to 60 minutes or until bubbly.

HAM AND BEAN BAKE

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until tender. Stir in ham, beans, tomatoes, tomato sauce, chili powder, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Meanwhile, in a bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, combine the milk, egg and oil; stir in corn. Add to cornmeal mixture just until combined., Transfer the hot bean mixture to a greased 13x9-in. baking dish. Drop cornbread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted in the center of topping comes out clean.

BAKED BEANS WITH HAM

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the ham and garlic and cook for an additional 3 minutes. Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook until about half of the liquid is absorbed, 15 minutes.
• Yield: 4 servings
• Serving size: 1 1/4 cups baked beans

HOMEMADE BAKED BEANS WITH COUNTRY HAM

Steps:

• Rinse the beans and pick over, discarding any discolored or malformed beans and small stones. Put the beans in a medium saucepan and cover with water. Bring to a boil and boil for 1 1/2 minutes. Remove from heat, cover, and let stand for 1 hour.
• Add water to the pan to about 1/2 inch above the beans. Bring to a boil once again then reduce heat to the lowest setting, cover, and simmer gently for 1 1/2 hours. Do not boil the beans. Drain the beans, reserving the liquid.
• In a small skillet, heat a few teaspoons of vegetable oil, or just enough to cover the bottom of the pan. Add the diced ham and fry until lightly browned.
• Combine the reserved bean liquid with the molasses, brown sugar, salt, and mustard; stir to blend.
• Heat oven to 350 F.
• In a 3-quart casserole, layer the beans with the sliced onion and ham. Pour the liquid mixture over the beans so the liquid is even with the top of the beans. If necessary, add a little water.
• Cover the casserole and bake on the center rack for 3 hours, stirring occasionally.
• Remove the cover from the bean pot or casserole and continue baking, stirring occasionally, for about 30 minutes or until the liquids have reduced and thickened somewhat. Tip : Place a baking pan with about 1/2 inch of water on the bottom rack under the bean pot or casserole to catch spills. Add more water to this pan as necessary. The pan will not only help catch spills, but the water will also help keep the spilled food from burning.

HAM AND CHEESE GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Reserve 1/2 cup French-fried onions for topping.
• In 4- to 5-quart saucepan, heat 6 cups water to boiling over medium-high heat. Add green beans. Cook 6 minutes, stirring occasionally. Remove from heat; drain, and place green beans back into pan; set aside.
• Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.
• Pour cheese mixture over green beans; stir to coat. Spread mixture in baking dish. Top with reserved 1/2 cup French-fried onions.
• Bake 25 to 30 minutes or until hot and bubbly.

CROCK POT HAM AND BEANS

Steps:

• Sort beans and soak in enough water to cover overnight.
• Or you may sort them and place in a saucepan with 2-inches of water to cover.
• Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
• Allow to sit for one hour after boiling (don't lift the lid).
• Whichever method you use, rinse and drain the beans before placing them in the crock pot.
• Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
• Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
• Skim any excess fat, if necessary, before serving.

HAM AND BEAN CASSEROLE

Steps:

• In a nonstick skillet, heat the olive oil over medium/high heat. Sauté the onions and garlic until soft. Remove from heat.
• (Note: If you are using Italian stewed tomatoes, change the cheese to the Provolone and add the basil & pepper. If you are using the Mexican stew tomatoes stay with the cheddar cheese.).
• In a large bowl, combine the garlic/onion mixture with the ham, beans, tomatoes, cheese, basil & pepper. Spoon into a lightly greased 3 quart casserole dish.
• Combine 1 Tbs olive oil, bread crumbs, parmesan and parsley and spoon evenly over casserole. Bake in a preheated 350ºF oven for 30-40 minutes, or until topping is a light golden color.

MOM'S MOLASSES HAM AND BEANS

Steps:

• In a greased 5-qt. slow cooker, combine all ingredients, except bacon. Cook, covered, on low 7-9 hours., Remove ham hocks. When cool enough to handle, remove meat from bones; discard bones. Cut meat into small cubes; return to slow cooker. Stir in crumbled bacon. If desired, serve with pickled jalapeno peppers and pickled red onions., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.

HAM AND BEANS

Steps:

• Soak beans overnight or cover with water and bring to boil and simmer for 2 minutes.
• Turn off heat and let stand for one hour. Then drain off all liquid.
• Melt bacon fat in a 5 quart pot and add chiles, onions, garlic, oregano and cumin. Saute til soft about 5 minutes.
• Add drained beans, broth, water can be used instead of the broth, but I use 4c broth, and bay leaf. Bring to a boil, stirring. Reduce heat and simmer til beans are tender or about 2 hours. Add cooked ham.
• After cooking, add salt and cayenne and remove the bay leaf. More salt can be added according to your taste.