Old School Ham Bone Beans Recipes

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HAM BONE BEANS



Ham Bone Beans image

Follow easy, step-by-step, photo illustrated instructions for making this delicious Ham Bone Beans recipe. Use that leftover ham bone, or ham hock, to make this creamy bean dish that can be served as a side dish or a main dish either one. We'll show you how to make it and we've got a printable recipe to go with it.

Provided by Steve Gordon

Categories     Soups

Time 2h

Number Of Ingredients 8

1 leftover Ham Bone or Ham Hocks.
1 package dry Northern Beans
1 small Onion
1 stick Celery
1 teaspoon Sugar
1 teaspoon Salt
½ teaspoon Black Pepper
2 Tablespoons Flour

Steps:

  • Sort through dry beans removing any sticks, stones or other foreign items.
  • Soak beans in water overnight.
  • Drain beans, rinse under cold water and set aside.
  • Place the cooked ham bone or ham hocks in a large sauce pan.
  • Add the dry beans.
  • Add enough water to cover the beans and bones by about three inches.
  • Place over medium heat, bring to a low boil and let cook for one hour.
  • Remove the bone, set aside and let cool.
  • Add chopped onion.
  • Add chopped celery.
  • Add sugar.
  • Add salt.
  • Add Black Pepper and stir well.
  • Remove any meat from the bone and discard the bone.
  • Return the meat to the pot with the beans.
  • Continue to cook the beans until they are soft and tender.
  • Taste the beans and add additional salt and/or black pepper to taste.
  • Mix flour and water, removing any large lumps as you stir.
  • Stir the mixture in the beans and let cook for a few minutes longer to thicken.
  • Serve warm and enjoy!

OLD FASHIONED BUTTER BEANS & HAM



Old Fashioned Butter Beans & Ham image

There's nothing better than a big bowl of these beans with a slice of fresh homemade bread slathered in butter. I use a 1 lb. bag of large dried lima beans for this. From my collection of handwritten recipes. Note: soak beans overnight or use quick-soak method.

Provided by CJAY8248

Categories     < 4 Hours

Time 1h40m

Yield 1 recipe beans, 6 serving(s)

Number Of Ingredients 8

1 lb dried large lima beans, soaked (butter beans)
1 ham hock (or ham shank)
2 medium onions (1 quatered and 1 finely chopped)
3 garlic cloves, peeled
2 bay leaves
1 tablespoon butter
1 1/2 teaspoons hot sauce
salt and pepper

Steps:

  • Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.

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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