Southern Ham And Beans Food

SOUTHERN-STYLE WHITE BEANS AND HAM

Steps:

• Place the dried Northern beans in a colander, rinse the beans off thoroughly sorting through to remove any debris or broken beans at this time.
• Place the Northern beans in a large pot and add enough water to cover as well as come about 2-3 inches above the beans. Place a tight-fitting lid over the pot and let sit overnight or for at least 8 hours before you begin cooking them.
• Drain off the water that the Northern beans have soaked in and placed them back in the pot they have soaked in. Add 6-8 cups of vegetable stock to the Northern beans to cover the beans and come about 2-3 inches above them. If the beans become too thick during the process, add more stock to the pot
• Next, add the chopped Ham steak, diced yellow onions, diced jalapeño peppers, diced celery, and minced garlic to the pot of Northern beans. Place on medium heat and let pot come to a simmer, reduce heat if need be and cook on a low simmer for about 2 hours or 2.5 hours if you prefer a softer bean.
• The last half of an hour is when you will add your seasoning to the pot, at this time add 2 teaspoons of low-sodium Cajun seasoning or regular, kosher salt, and freshly ground pepper. Cook on low for the last 30 minutes.
• Serve over white rice with sliced green onions, sliced jalapeño, and Tabasco sauce if desired.

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 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.

SOUTHERN HAM AND BROWN BEANS

Steps:

• Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
• Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
• Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

SOUTHERN GREEN BEANS

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

SOUTHERN HAM AND BEANS

Steps:

• 1. Place the beans one handful at a time in a colander in the sink. Pick through them as you put the in the colander and pick out any little rocks or shriveled beans.
• 2. Run water over the beans to wash them off really well. Place the beans in a deep pan.
• 3. Cover with water about 2 inches above the beans. Bring to a boil. Boil for about 2 minutes. Watch carefully so they don't boil over.
• 4. Carefully pour the water off of the beans and then cover with fresh water to about 2 inches above the beans.
• 5. Bring to a boil again and then turn down to a low simmer. Add the salt, pepper, garlic powder and bacon drippings at this point.
• 6. I like to let the beans cook for about 2 hours and add in the ham and cook them for at least another 2 hours.
• 7. Add water at this point if beans have soaked up to much water. This is not a quick dish but it is fairly carefree once you get it on. Just be sure to check your beans every hour and add more water if needed.
• 8. When the beans are done taste for seasoning and add accordingly.

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.

OLD FASHIONED HAM AND BEANS

Steps:

• 1. Combine the beans (which were soaked in water overnight and drained), ham, ham bone, brown sugar, onion, garlic salt, and black pepper in a soup kettle.
• 2. Pour enough water into the kettle to cover the mixture by about 2 inches.
• 3. Simmer 2-3 hours, stirring occasionally, or until beans are done and mixture has blended flavors well.

LIMA BEANS WITH HAM HOCKS AND RICE RECIPE

Steps:

• Sort through the dry beans, removing any discolored beans, rocks or trash.
• Place the beans in a large bowl, cover with about 3 inches of water.
• Let the beans soak overnight.
• Next Day, fill a large stock pot about half full with water.
• Place the pot over Medium heat on your stove top.
• Once the water begins to boil, add the ham hock.
• Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.
• Add the drained Lima beans.
• Let the beans cook uncovered for about an hour, stirring once or twice in the process.
• Add the black pepper.
• Add the sugar.
• Add the rice.
• Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.
• Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.
• Cook until the beans and rice are done.
• Taste and add salt or pepper as needed.
• Enjoy!

SOUTHERN PINTO BEANS WITH COUNTRY HAM

Steps:

• Add dried beans to a bowl and cover with water. Sort through the beans by letting them fall between your fingers and remove any stones or dirt. Drain the water.
• Cover the beans with clean water at least 2" over the beans. Let the beans soak overnight or for 8-12 hours.
• After 12 hours, drain the water and move the beans to a large pot. Add the ham and cover with 2-3 inches of fresh water. Bring to a very gentle simmer over medium low/low heat and simmer 2 1/2 hours stirring gently only once or twice an hour.
• Add salt (half to start), stir, wait 5 minutes and taste; adjust seasoning to your preference. Simmer an additional 30 to 45 minutes until the beans are tender throughout.

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!

SOUTHERN BUTTER BEANS RECIPE

Steps:

• Now, you can choose to soak the beans overnight if you want, but you really don't have to. Either way, the first step is to wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and put the beans to the side. Add the oil to the pot and sauté the ham hocks and onions together, until the onion is clear and tender. Then add garlic and sauté about 2 minutes more. Add the beans and cover with water. Add pepper and salt (only about 1 teaspoon of salt at first).
• Bring to a boil; stir, reduce heat, and cover and simmer for about 2 hours. Keep checking the water level and stirring every once in a while. Add more water if needed. Keep that water just about an inch above the beans. Cook until beans are tender, more salt here is optional. And oh the gravy this makes, oh my... so good! Serve over rice

SIMPLE SOUTHERN HAM AND BEAN SOUP

Steps:

• In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham and thyme in oil and butter, stirring occasionally, until onion is softened, about 4 minutes.
• Add beans, broth, bay leaf, collards, salt and pepper (to taste) and simmer, uncovered, stirring occasionally, 20 minutes, so the flavors can develop. Remove bay leaves before serving. Serve in soup bowls and garnish with a tablespoon of butter on top.

HAM-AND-BEAN SOUP RECIPE

Steps:

• Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.