Jean Yves Jaulins White Beans And Ham Food

SMOKY WHITE BEANS & HAM

Smoky White Beans & Ham image

I had never made or eaten this dish before meeting my husband here in Kentucky. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! -Christine Duffy, Sturgis, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 pound dried great northern beans
3 smoked ham hocks (about 1-1/2 pounds)
1 large onion, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth
2 cups water
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons pepper
Thinly sliced green onions, optional

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.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 10g fiber), Protein 15g protein. Diabetic Exchanges

JEAN-YVES JAULIN'S WHITE BEANS AND HAM

Jean-Yves Jaulin's White Beans and Ham image

Provided by Susan Herrmann Loomis

Categories Bean Pork Side Thanksgiving Ham Fall Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 healthy servings

Number Of Ingredients 7

Ingredients

1 pound dried white beans (Great Northern)
4 tablespoons unsalted butter
2 shallots, minced
2 cloves garlic, finely diced
4 cups water
Sea salt
4 1/4-inch thick slices of cured ham

Steps:

1. Place the beans in a large pot and cover them with cold water. Cover pot, bring the water to a boil over medium-high heat, then remove from the heat and let sit for 1 hour. Drain and reserve.
2. Place the shallots and 3 tablespoons of the butter in a large, heavy-bottomed saucepan over medium heat and cook, stirring, until the butter is melted and the shallots have begun to sizzle. Continue to cook, stirring often, until the shallots begin to turn translucent, about five minutes. Add the pre-cooked beans, stir, then cover with the water. Increase the heat to medium high. When the water boils, reduce the heat again so the water is simmering very gently. Cover, and cook until the beans are soft and some are beginning to fall apart, 1 1/2 hours. Season with salt to taste, and keep warm.
3. Heat a cast-iron skillet over medium heat until it is hot but not smoking. Add the ham slices and cook until they are golden on each side, about 4 minutes per side.
4. Stir the remaining butter into the beans, adjust the seasoning, and divide them among four plates. Lay a slice of ham next to the beans, and serve, with the peppermill alongside.

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