OLD FASHIONED HAM AND BEANS
Grandma always made bean soup in the week after Easter with the left-over ham bone and meat.
Provided by Kathie Carr
Categories Bean Soups
Time 2h20m
Number Of Ingredients 8
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.
HAM AND BEANS
My Mom created this recipe and I really enjoyed it as a child. As an adult, my taste changed just a bit so I modified her recipe to 'kick it up' a bit. It is fabulous even though the ingredients list is quite short! This is a must make with leftover ham and everyone agrees it's absolutely delicious.
Provided by STEPHNDON
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h15m
Yield 7
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 42.8 g, Cholesterol 18.2 mg, Fat 6.7 g, Fiber 10.7 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 423.5 mg, Sugar 10.5 g
OLD FASHIONED BUTTER BEANS & HAM
There's nothing better than a big bowl of these beans with a slice of fresh homemade bread slathered in butter. I use a 1 lb. bag of large dried lima beans for this. From my collection of handwritten recipes. Note: soak beans overnight or use quick-soak method.
Provided by CJAY8248
Categories < 4 Hours
Time 1h40m
Yield 1 recipe beans, 6 serving(s)
Number Of Ingredients 8
Steps:
- Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.
OLD FASHIONED BEAN AND HAM SOUP
This is the stuff I grew up on; beans, ham and lots of flavor. Serve it with cornbread and it makes the perfect winter soup.
Provided by angie_pangie
Categories Beans
Time 3h20m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
- Add 8 cups of water. Bring to boiling and reduce heat.
- Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
- Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
- Drain and rinse beans.
- Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
- Bring to a boil and reduce heat.
- Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
- Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
- Remove from heat.
- Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
- Add salt to taste if your pork isn't very salty.
- Top with red onion, if desired.
- To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.
Nutrition Facts : Calories 57.6, Fat 0.7, SaturatedFat 0.1, Sodium 126, Carbohydrate 11.4, Fiber 0.4, Sugar 1.1, Protein 4.2
OLD FASHIONED BEAN AND HAM SOUP
I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....
Provided by CIndytc
Categories Stocks
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
- Drain, put beans back in pot, add water and the rest of ingredients.
- Bring to boil, turn to simmer and cover.
- Simmer for at least 3 hours or until beans are soft.
- Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
- Discard fat and bones.
- Season to taste with pepper and salt and parsley.
Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1
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.
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