SMOKY WHITE BEANS & HAM RECIPE: HOW TO MAKE IT
I had never made or eaten this dish before meeting my husband here in Kentucky. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! —Christine Duffy, Sturgis, Kentucky
Provided by Taste of Home
Categories Side Dishes
Total Time 06 hours 15 minutes
Prep Time 15 minutes
Cook Time 06 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.
Nutrition Facts : Calories 195 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 505mg sodium, CarbohydrateContent 32g carbohydrate (2g sugars, FiberContent 10g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 starch
WHITE BEAN AND HAM BONE SOUP RECIPE | ALLRECIPES
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Total Time 11 hours 45 minutes
Prep Time 15 minutes
Cook Time 11 hours 30 minutes
Yield 10 servings
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, CarbohydrateContent 32.6 g, CholesterolContent 15.1 mg, FatContent 5.6 g, FiberContent 10 g, ProteinContent 15.4 g, SaturatedFatContent 2 g, SodiumContent 435.8 mg, SugarContent 2.5 g
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