OLD FASHIONED BEAN POT RECIPES

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OLD FASHIONED BEAN AND HAM SOUP RECIPE - FOOD.COM



Old Fashioned Bean and Ham Soup Recipe - Food.com image

I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....

Total Time 3 hours 45 minutes

Prep Time 45 minutes

Cook Time 3 hours

Yield 12 serving(s)

Number Of Ingredients 15

2 lbs dried great northern beans, rinsed, drained & picked over
4 ham hocks, 2 fresh and 2 smoked or 4 ham bone
2 onions, chopped
2 cloves, garlic minced
3 potatoes, pared and cubed
3 carrots, diced
1 cup celery, diced
3 quarts water
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
parsley
salt

Steps:

  • Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
  • Drain, put beans back in pot, add water and the rest of ingredients.
  • Bring to boil, turn to simmer and cover.
  • Simmer for at least 3 hours or until beans are soft.
  • Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
  • Discard fat and bones.
  • Season to taste with pepper and salt and parsley.

Nutrition Facts : Calories 314, FatContent 1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 39.1, CarbohydrateContent 60.3, FiberContent 17.5, SugarContent 3.8, ProteinContent 18.1

OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING



Old-Fashioned Beef Stew Recipe - NYT Cooking image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Total Time 2 hours 30 minutes

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 494, UnsaturatedFatContent 9 grams, CarbohydrateContent 54 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 35 grams, SaturatedFatContent 3 grams, SodiumContent 1604 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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