Best Old School Ham Bone Beans Recipes

HAM BONE BEANS

Steps:

• Sort through dry beans removing any sticks, stones or other foreign items.
• Soak beans in water overnight.
• Drain beans, rinse under cold water and set aside.
• Place the cooked ham bone or ham hocks in a large sauce pan.
• Add the dry beans.
• Add enough water to cover the beans and bones by about three inches.
• Place over medium heat, bring to a low boil and let cook for one hour.
• Remove the bone, set aside and let cool.
• Add chopped onion.
• Add chopped celery.
• Add sugar.
• Add salt.
• Add Black Pepper and stir well.
• Remove any meat from the bone and discard the bone.
• Return the meat to the pot with the beans.
• Continue to cook the beans until they are soft and tender.
• Taste the beans and add additional salt and/or black pepper to taste.
• Mix flour and water, removing any large lumps as you stir.
• Stir the mixture in the beans and let cook for a few minutes longer to thicken.
• Serve warm and enjoy!

OLD FASHIONED HAM AND BEANS

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

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.

HAM AND GREAT NORTHERN BEAN SOUP

Steps:

• Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
• Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.
• Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.

HAM BONE AND BEAN SOUP

Steps:

• Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
• Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
• Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
• Remove ham bone from the soup. Season with salt and pepper.