Ham And Bean Skillet Recipes

HAM AND BEANS AND MORE

Steps:

• Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
• Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
• Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
• Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

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.

HAM AND BEAN SKILLET

Steps:

• In a skillet, cook onion and carrots in oil, over medium heat until onion is softened, about 5 minutes.
• Stir in beans, diced ham, broth, wine, and thyme; cook until heated through, about 10 minutes.

SWEET & SOUR HAM AND BEAN SKILLET

Steps:

• In large skillet on medium, heat oil.
• Cook ham and onions for 3-5 minutes til ham is browned and onions are soft.
• Stir in ketchup, 1/4 cup pineapple juice, vinegar, brown sugar, garlic, and dry mustard.
• Bring to a boil and stir in beans.
• Reduce heat to low.
• Simmer, uncovered, for 10 minutes, stirring occasionally.
• Top with pineapple slices and heat through.

SKILLET HAM & RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

HAM AND POTATO SKILLET

Steps:

• Spray a large skillet with pam.
• In the skillet cook ham, celery, and onion till vegetables are tender.
• Stir in potatoes, fresh green beans if using them, water, thyme and pepper.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed.
• If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking.
• To serve, sprinkle with parmesan cheese.

HAM AND BEAN BAKE

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until tender. Stir in ham, beans, tomatoes, tomato sauce, chili powder, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Meanwhile, in a bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, combine the milk, egg and oil; stir in corn. Add to cornmeal mixture just until combined., Transfer the hot bean mixture to a greased 13x9-in. baking dish. Drop cornbread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted in the center of topping comes out clean.

HAM BLACK BEAN AND RICE SKILLET DINNER

Steps:

• 1. In a deep Skillet, heat olive oil at med heat. Add diced onion and diced garlic. Stir until onion is clear, and garlic is fragrant. Toss in diced Ham. Stir.
• 2. Reduce heat, and add drained beans and canned tomatoes. Stir in Chili powder, add salt to taste. Bring up the heat to med. Cover. Cook to reduce liquid.
• 3. Add in Rice. Stir. Slowly add in chicken broth. Heat skillet to boiling, then reduce to a simmer until liquid is absorbed. As soon as that happens, sprinkle with shredded cheese of your choice. cover until cheese has melted.