HAM AND BEAN SOUP - ART AND THE KITCHEN
An exceptional recipe for Ham and Bean soup. Family favourite!
Provided by Laureen King
Categories Main Course Soup
Total Time 180 minutes
Cook Time 180 minutes
Yield 10
Number Of Ingredients 12
Steps:
- Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse. (I do this the night before).
- In large pan heat oil and sauté celery, carrots, onions and garlic until tender.
- Add chicken stock, ham bone and ham. Transfer to larger pot if necessary.
- Add beans, parsley, thyme and pepper.
- Bring to a boil, then reduce heat and simmer covered for 2-3 hours.
- Chop up large pieces of ham before serving
Nutrition Facts : Calories 378 kcal, CarbohydrateContent 36 g, ProteinContent 26 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 40 mg, SodiumContent 976 mg, FiberContent 11 g, SugarContent 6 g, ServingSize 1 serving
CUBAN BLACK BEANS RECIPE - NYT COOKING
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.
Provided by Pete Wells
Total Time 45 minutes
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
- Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
- When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
- Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
Nutrition Facts : @context http//schema.org, Calories 350, UnsaturatedFatContent 10 grams, CarbohydrateContent 33 grams, FatContent 15 grams, FiberContent 8 grams, ProteinContent 22 grams, SaturatedFatContent 4 grams, SodiumContent 451 milligrams, SugarContent 3 grams, TransFatContent 0 grams
More about "shelley bean recipes"
HAM AND BEAN SOUP - ART AND THE KITCHEN
From artandthekitchen.com
Reviews 3.8
Total Time 180 minutes
Category Main Course, Soup
Cuisine American
Calories 378 kcal per serving
- Chop up large pieces of ham before serving
CUBAN BLACK BEANS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine cuban
Calories 350 per serving
- Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
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