HOW TO CAN HAM AND BEANS RECIPES
HAM AND BEANS RECIPE | ALLRECIPES
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
Total Time 115 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 7 servings
Number Of Ingredients 7
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, CarbohydrateContent 42.8 g, CholesterolContent 18.2 mg, FatContent 6.7 g, FiberContent 10.7 g, ProteinContent 18.6 g, SaturatedFatContent 2.4 g, SodiumContent 423.5 mg, SugarContent 10.5 g
CANNED NAVY BEANS W/ HAM | JUST A PINCH RECIPES
This summer I joined a community garden club and when harvest came along I canned, canned and canned. Just about everything and then some. I still can in winter..things like pinto beans, navy beans, lentils..etc. If old, beans aren't so good, so can them and use them when needed. Here is one I really like...can can with the meat or without.
Provided by Kathey Jo Hickey-Van Otten @leiandrai
Categories Other Main Dishes
Prep Time 15 minutes
Cook Time 6 hours
Number Of Ingredients 9
Steps:
- I cook beans in the crock pot, so it will take longer to cook them. I also will add more water to the beans if it is needed...don't let them cook dry. 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 on for several hours to spread the flavor throughout the beans. Same with the seasonings and onions. The 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 thinking pint might be best next time. I am the only one who eats beans, so small will be best. Fill the jars to about an inch to top and seal. Be sure to wipe the rim clean or it won't seal. You should be able to fill about 8-10 quart jars.
- Place in pressurer cooker and follow directions that is on the cooker...should be about 20-30 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...its real good..cook some pan bread up with it or cornbread..
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