Shelly Beans With Country Ham Recipes

SOUTHERN GREEN BEANS

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

COUNTRY GREEN BEANS

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain if necessary.

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.

CRAZY-SIMPLE COTTAGE HAM, POTATOES, AND GREEN BEANS

Steps:

• Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
• Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
• Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

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.

GREEN BEANS AND HAM

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

HOMEMADE BAKED BEANS WITH COUNTRY HAM

Steps:

• Rinse the beans and pick over, discarding any discolored or malformed beans and small stones. Put the beans in a medium saucepan and cover with water. Bring to a boil and boil for 1 1/2 minutes. Remove from heat, cover, and let stand for 1 hour.
• Add water to the pan to about 1/2 inch above the beans. Bring to a boil once again then reduce heat to the lowest setting, cover, and simmer gently for 1 1/2 hours. Do not boil the beans. Drain the beans, reserving the liquid.
• In a small skillet, heat a few teaspoons of vegetable oil, or just enough to cover the bottom of the pan. Add the diced ham and fry until lightly browned.
• Combine the reserved bean liquid with the molasses, brown sugar, salt, and mustard; stir to blend.
• Heat oven to 350 F.
• In a 3-quart casserole, layer the beans with the sliced onion and ham. Pour the liquid mixture over the beans so the liquid is even with the top of the beans. If necessary, add a little water.
• Cover the casserole and bake on the center rack for 3 hours, stirring occasionally.
• Remove the cover from the bean pot or casserole and continue baking, stirring occasionally, for about 30 minutes or until the liquids have reduced and thickened somewhat. Tip : Place a baking pan with about 1/2 inch of water on the bottom rack under the bean pot or casserole to catch spills. Add more water to this pan as necessary. The pan will not only help catch spills, but the water will also help keep the spilled food from burning.

COUNTRY GREEN BEANS AND HAM

Steps:

• In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary

SNAP BEANS WITH MUSTARD AND COUNTRY HAM

Steps:

• 1. Melt the butter in a large, heavy saucepan over moderate heat, add the ham and scallions, and cook, stirring now and then, for 5 to 8 minutes or until lightly browned.
• 2. Add the beans and broth and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook for 12 to 15 minutes or until the beans are crisp-tender.
• 3. Meanwhile, combine the thickener and the mustard and set aside. As soon as the beans are done, whisk a little of the hot broth into the mustard mixture, stir back into the pan, add the pepper, and cook, stirring constantly, for 3 minutes or until the broth thickens. Continue cooking uncovered, stirring occasionally, for 3 to 5 minutes or until the sauce has the consistency of a glaze.
• 4. Taste the beans for salt and pepper, adjust as needed, and serve straightaway.

GREEN BEANS AND COUNTRY HAM, SOUTHERN-STYLE RECIPE - (4/5)

Steps:

• Place the ham slices in a large sauté pan. Add about 3 cups of water. Bring to a boil, then reduce heat, cover and simmer until ham is tender. Remove ham from pot and cut into small pieces. Return to the pot and add the beans, potatoes and onions. Season with pepper. Add a bit more water if needed, but not too much. Bring back to a boil, then reduce heat, cover and simmer until beans are very tender, about 1 hour. (Cooking time will depend on the age of the beans.) Taste the beans and add salt if needed but, since country ham is very salty, additional salt will probably not be necessary. If there appears to be too much broth, cook on high without the cover until some of the moisture evaporates. Add butter to beans and stir until melted; replace lid and cook an additional 10 minutes. This will keep, covered, over low heat until serving. Notes: If you want a meatier main dish, add some smoked ham pieces when you add the beans. For most people, more country ham would make it too salty. Instead of large potatoes, you can use about one pound baby or creamer potatoes, halved if large. I like yukon gold, but any boiling potato is fine.