Creamy Ham And Beans Recipes

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.

Steps:

• Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
• As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
• Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 11x7-inch baking dish sprayed with cooking spray.
• Bake 25 min. or until heated through.

Steps:

• In a large skillet, fried the bacon until crisp then remove from the skillet and crumble.
• Add the onion and ham and saute until browned.
• From there, add the beans, bacon, ham/onion mixture, broth, garlic powder, onion powder, pepper, and parsley to your crock pot.
• Turn to low high and let cook for atleast 8 hours then add the salt.

Steps:

• Add beans to boiling water. Cook on high. Beans will soak up water, so keep the kettle going to add more water. Stir from time to time.
• Once the beans can be mashed with a fork, add the ham and onions, let cook at a slow boil until the beans, onions and ham are done.
• Reduce heat to medium, add soup and cheese cubes. Stir frequently while the soup and cheese are mixed into the beans.
• Ready to serve as soon as all the cheese is melted. Goes great with cornbread.
• Leftovers may be frozen.
• I always divide this recipe in 1/2.

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.

Steps:

• Rinse and sort thru beans (has anyone ever really found a rock in these?). Cover with water and let sit overnight.
• In the morning, drain water, rinse again and place beans in the crockpot. Dump in all of the other ingredients (except ham bone) and give it a few good stirs.
• Put the ham bone in the crockpot, cover and cook on high for 6-8 hours.
• Remove the bay leaf, ham bone and fish out any bones that may have fallen off during cooking. Stir the beans a few times. Remove 1 cup of the beans and place in a bowl, mash them with a potato masher or back of a spoon, then return to the beans and stir; this helps thicken it up a bit.
• Take off any meat left on the ham bone, chop and return it to the crockpot.
• Stir again and serve!