White Bean And Ham Stew Recipes

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HAM AND BEAN STEW



Ham and Bean Stew image

You only need five ingredients to fix this thick and flavorful stew. It's so easy to make and always a favorite with my family. I top bowls of it with a sprinkling of shredded cheese. -Teresa D'Amato, East Granby, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h5m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 5

2 cans (16 ounces each) baked beans
2 medium potatoes, peeled and cubed
2 cups cubed fully cooked ham
1 celery rib, chopped
1/2 cup water

Steps:

  • In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender.

Nutrition Facts : Calories 213 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

SMOKY WHITE BEANS & HAM



Smoky White Beans & Ham image

I had never made or eaten this dish before meeting my husband here in Kentucky. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! -Christine Duffy, Sturgis, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried great northern beans
3 smoked ham hocks (about 1-1/2 pounds)
1 large onion, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth
2 cups water
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons pepper
Thinly sliced green onions, optional

Steps:

  • Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 10g fiber), Protein 15g protein. Diabetic Exchanges

WHITE BEAN 'N' HAM SOUP



White Bean 'n' Ham Soup image

"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 medium carrots, diced
1 small onion, chopped
2 tablespoons butter
2-1/4 cups water
1-1/2 cups cubed fully cooked ham
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1 bay leaf

Steps:

  • Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf.

Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 860mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

WHITE BEAN AND HAM BONE SOUP



White Bean and Ham Bone Soup image

What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 11h45m

Yield 10

Number Of Ingredients 11

1 ham bone with meat
4 quarts water
1 pound dry great Northern beans
2 cups diced fully cooked ham
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 cloves garlic, minced
4 tablespoons dry sherry
salt and pepper to taste
¼ cup minced fresh parsley

Steps:

  • Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
  • In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
  • Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
  • Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
  • Ladle soup into bowls and sprinkle with fresh parsley.

Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g

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