Ham Beans Food

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.

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 HOCK AND BEANS

Steps:

• In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

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.

SMOKY WHITE BEANS & HAM

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.

HAM HOCKS AND BEANS

Steps:

• Wash beans and remove all gravel and such.
• Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
• Add spices.
• Bring to boil.
• Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
• Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
• Remove meat from ham hocks (discarding fat and bones) and return to the soup.

BEAN AND HAM SOUP (PRESSURE CANNING)

Steps:

• 1. Soak the beans overnight or do a quick soak.
• 2. Add the ham broth, salt, pepper, garlic, thyme and bay leaves to a stock pot and bring it to a simmer.
• 3. mix the beans, ham, onions, carrots, celery and cabbage together.
• 4. Fill the jars with bean mixture and leave 1 1/2 inch head space.
• 5. Fill the jars with simmering ham broth and leave 1 inch head space.
• 6. place the lids and rings on the jars.
• 7. Pressure can the jars for your elevation.

HAM AND BEANS (CROCK-POT)

Steps:

• Rinse and sort thru beans (has anyone ever really found a rock in these?). Cover with water and let sit overnight.
• In the morning, drain water, rinse again and place beans in the crockpot. Dump in all of the other ingredients (except ham bone) and give it a few good stirs.
• Put the ham bone in the crockpot, cover and cook on high for 6-8 hours.
• Remove the bay leaf, ham bone and fish out any bones that may have fallen off during cooking. Stir the beans a few times. Remove 1 cup of the beans and place in a bowl, mash them with a potato masher or back of a spoon, then return to the beans and stir; this helps thicken it up a bit.
• Take off any meat left on the ham bone, chop and return it to the crockpot.
• Stir again and serve!

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.

HAM & BEANS

Steps:

• Sort beans for debris and wash.
• Put beans in a large pot and add water.
• Bring to a rolling boil. Boil for 1 minute.
• Remove from heat and cover. Let set for one hour.
• Add to the pot the rest of the ingredients. Mix well.
• Return to heat and bring to a boil.
• Reduce heat and simmer at least one hour, or until beans are soft.