Ham And Bean Skillet 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

SWEET & SOUR HAM AND BEAN SKILLET



Sweet & Sour Ham and Bean Skillet image

This is a great meal to throw together at the last minute. Nothing at all elegant about it, but the family loves this one.

Provided by susan

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 lb ham steak, cut into 1 " chunks
2 onions, sliced (about 2 cups)
1/2 cup ketchup
8 ounces sliced pineapple, , reserve juice (, reserve juice)
3 tablespoons red wine vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon dry mustard
2 (10 1/2 ounce) cans pinto beans, undrained

Steps:

  • In large skillet on medium, heat oil.
  • Cook ham and onions for 3-5 minutes til ham is browned and onions are soft.
  • Stir in ketchup, 1/4 cup pineapple juice, vinegar, brown sugar, garlic, and dry mustard.
  • Bring to a boil and stir in beans.
  • Reduce heat to low.
  • Simmer, uncovered, for 10 minutes, stirring occasionally.
  • Top with pineapple slices and heat through.

Nutrition Facts : Calories 491.9, Fat 9.6, SaturatedFat 2.3, Cholesterol 51.1, Sodium 1783.2, Carbohydrate 66.2, Fiber 15.2, Sugar 22, Protein 37.2

SKILLET HAM & RICE



Skillet Ham & Rice image

Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon olive oil
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/8 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water
3/4 cup uncooked instant rice
2 green onions, sliced
1/4 cup shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

ONE-POT HAM DINNER



One-Pot Ham Dinner image

Looking for a speedy skillet supper? Jody Cohen of Mackeyville, Pennsylvania adds potatoes and green beans to ham steak before topping off the down-home dinner with a comforting mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 8

1 fully cooked ham slice (1 to 1-1/2 pounds)
4 medium potatoes, peeled and sliced
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen cut green beans
1 medium onion, thinly sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water

Steps:

  • In a large skillet over medium heat, brown the ham slice. Arrange potatoes over ham; sprinkle with salt and pepper. Top with beans and onion. Combine soup and water; pour over all. , Cook for 2 minutes. Reduce heat; cover and simmer for 45-50 minutes or until potatoes are tender.

Nutrition Facts : Calories 381 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 2209mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

HAM AND BEANS AND MORE



Ham and Beans and More image

Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.

Provided by Roxanne Dalton

Categories     Main Dish Recipes     Pork     Ham

Time 14h30m

Yield 8

Number Of Ingredients 16

1 pound dried Great Northern beans, sorted and rinsed
4 cups water
¼ cup celery, chopped
1 small onion, chopped
2 bay leaves
¼ teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon dried parsley
1 tablespoon butter
1 tablespoon olive oil
2 leeks (bulb only), cut in half lengthwise
1 pound cooked ham, cut into bite-size pieces
5 slices bacon
4 cups chicken stock
1 pinch sea salt to taste
1 pinch fresh ground black pepper to taste

Steps:

  • Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
  • Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
  • Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
  • Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 39.9 g, Cholesterol 47.5 mg, Fat 22.3 g, Fiber 12.2 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 944.6 mg, Sugar 2.6 g

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