Old School Ham Bone Beans Recipes

HAM BONE BEANS

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

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

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.