HAM AND BEAN STEW
You only need five ingredients to fix this thick and flavorful stew. It's so easy to make and always a favorite with my family. I top bowls of it with a sprinkling of shredded cheese. -Teresa D'Amato, East Granby, Connecticut
Provided by Taste of Home
Time 7h5m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender.
Nutrition Facts : Calories 213 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
SLOW COOKER HAM AND BEAN STEW
This slow cooker recipe is a favorite of ours. It's great for football Sunday, New Year's Day, or anytime. It's filling, simple, and fantastic! This hearty meal can be easily doubled for larger parties.
Provided by MICHELE1028
Categories Soups, Stews and Chili Recipes Stews
Time 5h20m
Yield 8
Number Of Ingredients 8
Steps:
- Stir the black-eyed peas, black beans, garbanzo beans, chili beans, onion, ham, and garlic together in a slow cooker. Cook on Low for 5 hours. Top with sour cream to serve.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 27 g, Cholesterol 32.8 mg, Fat 12 g, Fiber 6.2 g, Protein 18 g, SaturatedFat 4.1 g, Sodium 1243.8 mg, Sugar 2.5 g
HAM & VEGETABLE STEW
Make and share this Ham & Vegetable Stew recipe from Food.com.
Provided by KeyWee
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large soup kettle, combine all ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 1-1/4 hours.
- Discard bay leaves and serve hot (Add cooked pasta, if you wish).
HAM HOCK AND WHITE BEAN STEW
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Ham Pork Bean Garlic White Wine Wine Thyme Mustard Shallot Winter
Yield 8 servings
Number Of Ingredients 20
Steps:
- Frizzled Shallots:
- Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6-8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
- Honey-Mustard Cream:
- Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2-2 1/2 hours.
- Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
- Do Ahead
- Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.
HAM & BEAN CASSOULET
Great to warm the cockles of your hearty... & healthy too!
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Saute the onions until soft and translucent. Remove the rind from the block of smoked bacon and cut into 1cm cubes. I cant tell you how much to use, as all smoked bacon has different strengths so use your judgement. You dont want the bacon to overpower the beans or flavour of the soup. Fryoff the bacon so that it is lightly coloured. Drain the beans, reserving the juice. In a stock pot, combine the ingredients and cover with the hot chicken stock. You could make your own or use a good shop bought one. Failing that, a good reserve is Knorr stock cubes or Knorr liquid stock made up with hot water. You need less salt if using these though. If you want it as a soup, add more stock. As casulet or stew needs less. Simmer for 20 mins or so on the hob. Taste for seasoning as you go along. Serve with a nice rustic, crusty loaf. Keeps well in the fridge and tastes better the next day.
HAM AND BEAN CASSEROLE
Make and share this Ham and Bean Casserole recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 385.5, Fat 16.5, SaturatedFat 6.5, Cholesterol 49.3, Sodium 521.2, Carbohydrate 36.3, Fiber 8.6, Sugar 3.1, Protein 23.1
SLOW-COOKER SMOKY HAM AND NAVY BEAN STEW
Every spoonful of this slow-cooker soup is loaded with ham, beans and vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 4
Number Of Ingredients 9
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
- Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 9 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 6 g, TransFat 0 g
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WHITE-BEAN-AND-HAM STEW RECIPE - JACQUES PéPIN | FOOD …
From foodandwine.com
5/5 Total Time 3 hrsServings 8
- In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour. Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. Cover the stew and simmer over low heat for 1 hour.
- Transfer the ham hocks to a plate. Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes.
- Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with pepper.
- Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.
BEAN AND HAM HOCK STEW RECIPE - TIFFANI THIESSEN | FOOD …
From foodandwine.com
Category Meat + Poultry
- In a large bowl or pot, combine the beans, baking soda, and 3 quarts water and set aside to soak overnight. Drain and rinse the beans.
- In a large stockpot, heat the vegetable oil over medium-high heat. Add the ham hocks and sear until browned, 4 to 5 minutes per side. Remove from the pan and set aside.
- Reduce the heat to medium and add the onion and fennel. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine. Using a wooden spoon, scrape up whatever ham hock and onion bits may have stuck to the bottom of the pot. Simmer until the liquid has cooked off, about 2 minutes.
- Add the bay leaves, Herbes de Provence, salt, pepper, and 2 quarts water. Return the ham hocks to the pot and bring the water to a full boil. Reduce the heat to low, cover, and simmer until the ham hocks are tender, about 2 hours.
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