Ham And Beans And More Food

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.

HAM AND BEANS AND MORE

Steps:

• Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
• Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
• Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
• Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

SLOW-COOKED HAM AND BEANS

Steps:

• Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
• Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.
• Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture to make Ham Jambalaya. Serve the remaining ham with the bean mixture.
• Turn leftovers into Ham Jambalaya

BASIC HAM & BEANS (PRESSURE COOKER)

Steps:

• Cut up onion, garlic and ham.
• Rinse beans and remove any that are discolored.
• Place all ingredients in pressure cooker with seasonings to taste.
• Turn on high pressure for 25 minutes. (If you have an electronic pressure cooker the meat setting is great for this recipe).
• Remove bay leaf.
• Serve with cornbread!

HAM AND BEANS

Steps:

• Mix first 3 ingredients in slow cooker. Place ham, beans, bay leaf and thyme in slow cooker. Pour water over ham; cover with lid.
• Cook on LOW 8 hours. Add remaining ingredients to slow cooker; cover with lid. Cook 30 min.
• Remove ham to cutting board; let cool 10 min. Slice meat off bones, chop into 1/2 inch pieces. Return chopped ham to slow cooker; cover with lid. Cook 15 min or until heated through. Remove bay leaf before serving.

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.