Canned Navy Beans W Ham Recipes

BAKED BEANS WITH HAM

Baked Beans with Ham image

Provided by Ellie Krieger

Number Of Ingredients 11

Ingredients

2 teaspoons canola oil
1 medium onion, diced
12-ounces smoked Virginia ham, cut into 1/4-inch cubes
2 cloves garlic, minced
Two 15-ounce cans navy beans (preferably low-sodium), drained and rinsed
One 15-ounce can crushed tomatoes (preferably low-sodium)
1/2 cup water
1/4 cup unsulfured molasses
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the ham and garlic and cook for an additional 3 minutes. Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook until about half of the liquid is absorbed, 15 minutes.
Yield: 4 servings
Serving size: 1 1/4 cups baked beans

NAVY BEAN SOUP WITH HAM

Navy Bean Soup with Ham image

Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.

Provided by jerry_smart

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

Time 2h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1 bay leaf
2 large smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

Steps:

Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g

CANNED NAVY BEANS WITH HAM

Canned Navy Beans With Ham image

This is terrific. I would make this again it's so delicious. Recipe courtesy of Kathey JO Hickey Van Otten.

Provided by AmyZoe

Categories Low Cholesterol

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs dried navy beans
1 gallon water, will probably add more as it is cooked
1 lb cooked ham, chopped into pieces
2 onions, chopped
1 tablespoon sea salt or 1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
2 tablespoons of crushed garlic

Steps:

She cooks beans in the crockpot--I boiled mine on the stove.
You will want a soupy gravy water when it is nearing to be finished cooking.
Add the ham halfway through the cooking period, and let it cook to spread the flavor throughout the beans. Same with the seasonings and onions. This soup will be soupy, thick, but not real thick. It is still a soup.
Have jars ready to fill. I use the quart size, but you can do pint also. Fill the jars to about an inch to top and seal. Be sure to wipe the rim cleam or it won't seal. You should be able to fill about 8 to 10 quart jars.
Place in pressure cooker and follow directions that is on the cooker. Should be about 20 to 30 minutes after the whistling starts. Let it cool naturally before taking lid off and then when cool take out of canner and label.
To use, add some water with the beans when you take it out of the jar. Don't make it runny. Cook some pan bread up with it or cornbread.

Nutrition Facts : Calories 738.3, Fat 15.7, SaturatedFat 5.2, Cholesterol 71, Sodium 1237.1, Carbohydrate 97.1, Fiber 37.9, Sugar 7.5, Protein 54.8

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