Old Fashioned Ham And Beans Recipes

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.

OLD-FASHIONED HAM AND BEAN SOUP

Steps:

• Prepare the beans: rinse and discard broken or discolored ones. Bring water to a boil and flavor it with salt. Remove from heat and add the beans. Let the beans soften in the hot water for at least 1 hour.
• After soaking, place the pot on high heat and add the ham bone, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir well and bring to a boil. Reduce to low heat and let the soup simmer for 1 more hour.
• Remove the ham bone and stir in the chopped ham. Let it simmer for 30 more minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!

OLD FASHIONED HAM AND BEANS

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 WITH RANDALL BEANS

Steps:

• In a saucepan or skillet, melt butter.
• Add onions and sauté until softened. Add diced ham and cook until warmed.
• Add undrained beans. Simmer until heated through.
• Season to taste with salt and pepper.

OLD FASHIONED BUTTER BEANS & HAM

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

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.

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.