HAM HOCKS WITH NAVY BEANS
Provided by Food Network
Categories main-dish
Time 3h18m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
- Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
- Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.
SLOW COOKER BAKED BEANS WITH HAM HOCK
A good, homemade recipe for baked beans. Serve with your favorite entree, or as a meal in itself.
Provided by Laura
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 6h
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
- Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 53.6 g, Cholesterol 25.7 mg, Fat 8.6 g, Fiber 8.4 g, Protein 19.4 g, SaturatedFat 2.9 g, Sodium 367.6 mg, Sugar 19.8 g
NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
HAM HOCKS AND BEANS
Notice that this recipe doesn't call for ANY spices...not even salt and pepper. Yet I have nothing but great memories for mom's ham hocks and beans. Other recipes include garlic, oregano, bay leaf and pepper. Give it a try with or without embellishments.
Provided by Rutecki Family
Categories Easy
Time 8h10m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the beans, soak in water overnight.
- Put the beans and the water into a large pan.
- Add the ham hocks and chopped onions.
- Bring to a boil, reduce to a simmer and cook all day, up to 8 hours.
- More water can be added if needed or desired, depending on how thick you like your soup.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 2.2, Carbohydrate 5.1, Fiber 0.9, Sugar 2.3, Protein 0.6
HAM HOCKS AND BEANS
Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.
Provided by Karen From Colorado
Categories Pork
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
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.
HAM HOCK AND BEANS
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 8
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
This is cheap eating at it's best. Really good for scraping by at the end of the month if your cash gets low. Goes best with freshly baked corn muffins drizzled with honey.
Provided by PalatablePastime
Categories Ham
Time 9h
Yield 4 serving(s)
Number Of Ingredients 9
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.
BEANS N' HAM HOCKS
This is one of the most simple meals that I make I put it all the ingredients in the crockpot and later I have a very simple yet filling meal for my family.I use pink beans but you could use whatever you want. I serve mine with rice and a bit of cheese on top. Enjoy! *Update* I realized after two people reviewed my recipe and after I went to my local butcher that the ham hocks I get are rather large (I'm going to guess about as big as a medium eggplant if not larger). Which is why my recipe only lists one. You may want to change that to 2 or more depending on the actual size of your ham hocks.
Provided by bmxmama
Categories Beans
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In crockpot add cleaned beans, onions, garlic and ham hock.
- Cover with water or chicken stock and cook on medium for 6 hours.
- At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
- Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
- When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.
PINTO BEANS AND HAM HOCKS
Note: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. You can also use the ham hocks as your meat side dish. However, ham hocks are a high-fat food.
Provided by Gaelige Coinnaigh
Categories One Dish Meal
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil ham hocks on high heat for 45 minutes.
- Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
- Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
- Serve with rice and a meat side dish. Tastes even better the 2nd day!
Nutrition Facts : Calories 399, Fat 1.4, SaturatedFat 0.3, Sodium 190.5, Carbohydrate 72.1, Fiber 17.8, Sugar 2.7, Protein 24.5
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- To prepare ham hocks, stud onion with cloves. Place onion, water, and next 8 ingredients (water through thyme sprig) in a stockpot; bring to a boil. Reduce heat; simmer 3 hours. Remove hocks from stock. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill hocks and stock separately 8 hours or overnight. Remove meat from bones; finely chop. Discard bones, skin, and fat. Skim solidified fat from surface of stock; discard fat. Reserve 4 cups stock.
- To prepare beans, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand 8 hours or overnight. Drain.
- Combine beans and reserved stock in a Dutch oven. Add chopped thyme, fennel seeds, marjoram, and tomato; bring to a boil. Reduce heat; simmer 1 hour and 15 minutes or until beans are tender.
- While beans simmer, heat oil in a nonstick skillet over medium heat. Add leek bottoms, chopped onion, 1 cup carrot, 1/2 cup celery, and 2 garlic cloves; cover. Cook 10 minutes; stir occasionally. Add vegetable mixture, ham, ground pepper, and salt to bean mixture.
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