Ham Bean Scallop Oamc Recipes

Steps:

• Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
• Allow enough extra wrap to fold over top.
• Use one pan for each six servings or one-fourth of the recipe.
• Do not line pans for food to be served without freezing.
• Add beans to boiling water; return to boiling.
• Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).
• Add salt to beans.
• Cook beans slowly until tender, about 1 1/2 hours.
• Drain; save cooking liquid.
• Cook onion and green pepper in fat about 5 minutes, stirring occasionally.
• Stir in flour and mustard.
• Add enough milk to the reserved bean liquid to make 1 1/2 quarts.
• Add the bean liquid and milk slowly to the vegetable mixture.
• Cook until thickened, stirring constantly.
• Stir in beans, cheese, and ham.
• Pour one-fourth of mixture into each baking pan.
• Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING: Preheat oven to 375F.
• (moderate).
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan which will not be frozen.
• Sprinkle topping over bean mixture in baking pan.
• Bake 30 minutes or until crumbs are lightly browned.
• TO FREEZE: Cool for 30 minutes at room temperature.
• Complete wrapping by pulling paper up over top of food.
• Put edges of wrap together and fold several times so paper lies directly on top of food.
• Fold ends of freezer wrap over the top and seal with freezer tape.
• Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
• Freeze immediately for 10 to 12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD: Preheat oven to 375F.
• Remove freezer wrap.
• Place food in baking pan.
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan.
• Sprinkle topping over bean mixture in baking pan.
• Bake 1 1/2 hours or until edges are bubbly, crumbs are lightly browned, and center is hot.

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.

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.

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.