White Beans And Ham Recipes

SOUTHERN-STYLE WHITE BEANS AND HAM

Steps:

• Place the dried Northern beans in a colander, rinse the beans off thoroughly sorting through to remove any debris or broken beans at this time.
• Place the Northern beans in a large pot and add enough water to cover as well as come about 2-3 inches above the beans. Place a tight-fitting lid over the pot and let sit overnight or for at least 8 hours before you begin cooking them.
• Drain off the water that the Northern beans have soaked in and placed them back in the pot they have soaked in. Add 6-8 cups of vegetable stock to the Northern beans to cover the beans and come about 2-3 inches above them. If the beans become too thick during the process, add more stock to the pot
• Next, add the chopped Ham steak, diced yellow onions, diced jalapeño peppers, diced celery, and minced garlic to the pot of Northern beans. Place on medium heat and let pot come to a simmer, reduce heat if need be and cook on a low simmer for about 2 hours or 2.5 hours if you prefer a softer bean.
• The last half of an hour is when you will add your seasoning to the pot, at this time add 2 teaspoons of low-sodium Cajun seasoning or regular, kosher salt, and freshly ground pepper. Cook on low for the last 30 minutes.
• Serve over white rice with sliced green onions, sliced jalapeño, and Tabasco sauce if desired.

SMOKY WHITE BEANS & HAM

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.

WHITE BEAN AND HAM BONE SOUP

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.

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.

WHITE BEAN 'N' HAM SOUP

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.

HAM AND WHITE BEAN SOUP

Steps:

• Soak the dry beans: Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.
• Simmer the ham: While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
• Sauté the onions: Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
• Add vegetables and beans to the ham broth: Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.
• Simmer the soup: Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
• Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.