Southern Ham And Brown Beans Recipes

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HAM AND BEANS



Ham and Beans image

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

1 pound dry great Northern beans
½ pound cooked ham, diced
1 small onion, diced
½ cup brown sugar
salt and pepper to taste
¼ teaspoon cayenne pepper
1 tablespoon dried parsley

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 HAM AND BEANS



Old Fashioned Ham and Beans image

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

1 lb great northern beans, soaked overnight and drained
1/2 lb cooked ham meat, shredded or cubed
1 ham bone with some meat left on it
1/2 c brown sugar
1 small onion, chopped fine
1/2 tsp garlic salt
1/2 tsp pepper
water to cover all

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.

BROWN BEANS



Brown Beans image

Southern-style brown beans.

Provided by Kerry

Categories     Side Dish     Beans and Peas

Time P1DT4h10m

Yield 8

Number Of Ingredients 6

1 pound dried pinto beans
½ teaspoon salt
8 cups reduced-salt chicken broth
1 ¾ pounds ham hock
½ teaspoon black pepper
salt to taste

Steps:

  • Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
  • The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
  • Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

Nutrition Facts : Calories 478.4 calories, Carbohydrate 36.4 g, Cholesterol 71.5 mg, Fat 22 g, Fiber 8.8 g, Protein 32.3 g, SaturatedFat 7.8 g, Sodium 319.5 mg, Sugar 2 g

SOUTHERN HAM AND BROWN BEANS



Southern Ham and Brown Beans image

This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.

Provided by SABRYSON

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h10m

Yield 8

Number Of Ingredients 8

1 pound dry pinto beans
8 cups water
1 large, meaty ham hock
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
  • Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
  • Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 37.7 g, Cholesterol 17 mg, Fat 6 g, Fiber 9.3 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 322.6 mg, Sugar 2 g

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