Well, it's that time and yet again, for leftover creations. However, I've been looking for a good ham & bean soup recipe. I do have the ham bone to use as well.
Any recipes would be appreciated.
Any recipes would be appreciated.
Ham & bean soup recipes
- Thread starter SK6
- Start date
I bought some of these and used them the other day with some leftover ham....great recipe, great flavor.
Hurst’s HamBeens® Original 15 Bean Soup®
You Will Need:
1 lb. of ham, ham hocks, or smoked sausage
1 cup onion, chopped
1 15 oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1-2 cloves garlic, minced
Traditional Cooking Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
After soaking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2 ½ hours. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes. Add contents of ham packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Yield: approximately 3 quarts. Serves 14-16
Quickcook Method:
Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45 minutes. Add contents of flavor packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Note: Dry beans are a raw agricultural product. Although we carefully clean these beans, stones and debris may be present. Sort and rinse beans prior to cooking. Depending on water hardness, cooking time may need to be increased.
Here's the website...
http://www.hurstbeans.com/
Other than that I usually just soak 1 pound of Great Northern or white beans over night, drain, add a couple quarts of water, the hambone and simmer, loosely covered for acouple hours. Then I add the ham, diced carrots, diced celery and some onion and continue to simmer till the beans are soft. Mash some of the beans on the side of the pot to thicken the whole mess up and serve...salt and pepper to taste.
Hurst’s HamBeens® Original 15 Bean Soup®
You Will Need:
1 lb. of ham, ham hocks, or smoked sausage
1 cup onion, chopped
1 15 oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1-2 cloves garlic, minced
Traditional Cooking Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
After soaking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2 ½ hours. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes. Add contents of ham packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Yield: approximately 3 quarts. Serves 14-16
Quickcook Method:
Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45 minutes. Add contents of flavor packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Note: Dry beans are a raw agricultural product. Although we carefully clean these beans, stones and debris may be present. Sort and rinse beans prior to cooking. Depending on water hardness, cooking time may need to be increased.
Here's the website...
http://www.hurstbeans.com/
Other than that I usually just soak 1 pound of Great Northern or white beans over night, drain, add a couple quarts of water, the hambone and simmer, loosely covered for acouple hours. Then I add the ham, diced carrots, diced celery and some onion and continue to simmer till the beans are soft. Mash some of the beans on the side of the pot to thicken the whole mess up and serve...salt and pepper to taste.
Thanks!!!