HAM-BEAN SCALLOP (OAMC)
This meal can be made to eat now or frozen for use later! It great home cooked flavor will be a favorite with family and guests!
Provided by TishT
Categories One Dish Meal
Time 3h30m
Yield 4 trays, 24 serving(s)
Number Of Ingredients 13
Steps:
- Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
- Allow enough extra wrap to fold over top.
- Use one pan for each six servings or one-fourth of the recipe.
- Do not line pans for food to be served without freezing.
- Add beans to boiling water; return to boiling.
- Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).
- Add salt to beans.
- Cook beans slowly until tender, about 1 1/2 hours.
- Drain; save cooking liquid.
- Cook onion and green pepper in fat about 5 minutes, stirring occasionally.
- Stir in flour and mustard.
- Add enough milk to the reserved bean liquid to make 1 1/2 quarts.
- Add the bean liquid and milk slowly to the vegetable mixture.
- Cook until thickened, stirring constantly.
- Stir in beans, cheese, and ham.
- Pour one-fourth of mixture into each baking pan.
- Pack food tightly to avoid air pockets.
- TO SERVE WITHOUT FREEZING: Preheat oven to 375F.
- (moderate).
- Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan which will not be frozen.
- Sprinkle topping over bean mixture in baking pan.
- Bake 30 minutes or until crumbs are lightly browned.
- TO FREEZE: Cool for 30 minutes at room temperature.
- Complete wrapping by pulling paper up over top of food.
- Put edges of wrap together and fold several times so paper lies directly on top of food.
- Fold ends of freezer wrap over the top and seal with freezer tape.
- Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
- Freeze immediately for 10 to 12 hours before removing packages from the pans.
- TO HEAT FROZEN FOOD: Preheat oven to 375F.
- Remove freezer wrap.
- Place food in baking pan.
- Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan.
- Sprinkle topping over bean mixture in baking pan.
- Bake 1 1/2 hours or until edges are bubbly, crumbs are lightly browned, and center is hot.
Nutrition Facts : Calories 364.6, Fat 22, SaturatedFat 11.4, Cholesterol 83.2, Sodium 586.6, Carbohydrate 20, Fiber 4.5, Sugar 0.9, Protein 21.5
OLD FASHIONED HAM AND BEANS
Grandma always made bean soup in the week after Easter with the left-over ham bone and meat.
Provided by Kathie Carr
Categories Bean Soups
Time 2h20m
Number Of Ingredients 8
Steps:
- 1. Combine the beans (which were soaked in water overnight and drained), ham, ham bone, brown sugar, onion, garlic salt, and black pepper in a soup kettle.
- 2. Pour enough water into the kettle to cover the mixture by about 2 inches.
- 3. Simmer 2-3 hours, stirring occasionally, or until beans are done and mixture has blended flavors well.
HAM AND BEANS
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
Time 10h15m
Yield 7
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, Carbohydrate 42.8 g, Cholesterol 18.2 mg, Fat 6.7 g, Fiber 10.7 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 423.5 mg, Sugar 10.5 g
CROCK POT HAM AND BEANS
This is cheap eating at it's best. Really good for scraping by at the end of the month if your cash gets low. Goes best with freshly baked corn muffins drizzled with honey.
Provided by PalatablePastime
Categories Ham
Time 9h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sort beans and soak in enough water to cover overnight.
- Or you may sort them and place in a saucepan with 2-inches of water to cover.
- Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
- Allow to sit for one hour after boiling (don't lift the lid).
- Whichever method you use, rinse and drain the beans before placing them in the crock pot.
- Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
- Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
- Skim any excess fat, if necessary, before serving.
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