Beans N Ham Hocks Recipes

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.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

HAM HOCKS AND BEANS

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 HOCKS WITH NAVY BEANS

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.

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.