HAM HOCK AND BEANS
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.
HUNAN SMOKED HAM HOCK WITH HOT BLACK BEAN SAUCE
Adopted! Original poster's comments: Canadian bacon, smoked pork shoulder or picnic ham can be substituted for the ham hocks. QDM: I have changed the servings from 2 to 4, as well, to account for serving with rice.
Provided by Queen Dragon Mom
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place ham hocks in a pot, cover with water and bring to a boil; reduce heat and simmer for 1 hour or until the meat easily separates from the bone with a fork.
- Remove hocks from water, allow to cool, take off meat from the bones and slice into 1 inch slices.
- This step can be done well ahead.
- Note: If using canadian bacon, picnic ham or smoked pork shoulder you amy simmer in water until very tender or use as is without simmering.
- Heat wok or saute pan over high heat, add vegetable oil and when very hot add black beans and garlic; mash together.
- Stir in meat, add green pepper, soy sauce, red pepper powder and chicken broth.
- Stir continuously until well blended; add green onion.
- Serve hot.
BLACK BEAN HUMMUS
Steps:
- Place all ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate.
HAM HOCKS WITH NAVY BEANS
Provided by Food Network
Categories main-dish
Time 3h18m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
- Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
- Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.
BLACK BEAN HUMMUS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 25m
Yield 4 servings (3/4 cup hummus)
Number Of Ingredients 8
Steps:
- Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with iceberg lettuce wedges.
BLACK BEAN HUMMUS
This is the absolute best hummus I have ever had. It goes great with some toasted pita bread. Add more lemon juice if this hummus tastes like it needs a little extra kick.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 10.3 g, Fat 3.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 426.9 mg, Sugar 0.1 g
HAM AND BLACK BEAN SOUP
I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.-Laura Meurer, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 1222mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 14g protein.
HAM HOCKS AND BEANS
Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.
Provided by Karen From Colorado
Categories Pork
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash beans and remove all gravel and such.
- Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
- Add spices.
- Bring to boil.
- Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
- Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
- Remove meat from ham hocks (discarding fat and bones) and return to the soup.
BEANS N' HAM HOCKS
This is one of the most simple meals that I make I put it all the ingredients in the crockpot and later I have a very simple yet filling meal for my family.I use pink beans but you could use whatever you want. I serve mine with rice and a bit of cheese on top. Enjoy! *Update* I realized after two people reviewed my recipe and after I went to my local butcher that the ham hocks I get are rather large (I'm going to guess about as big as a medium eggplant if not larger). Which is why my recipe only lists one. You may want to change that to 2 or more depending on the actual size of your ham hocks.
Provided by bmxmama
Categories Beans
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In crockpot add cleaned beans, onions, garlic and ham hock.
- Cover with water or chicken stock and cook on medium for 6 hours.
- At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
- Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
- When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.
HAM HOCK AND WHITE BEAN STEW
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Ham Pork Bean Garlic White Wine Wine Thyme Mustard Shallot Winter
Yield 8 servings
Number Of Ingredients 20
Steps:
- Frizzled Shallots:
- Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6-8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
- Honey-Mustard Cream:
- Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2-2 1/2 hours.
- Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
- Do Ahead
- Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.
WHITE NAVY BEAN SOUP WITH HAM HOCKS
Ham hocks are available at your butcher. Okay, you might not have one. Do yourself a favor, and get to know one. If that means that you actually have to talk to the guy at the meat counter at the supermarket, so be it. Ask if you can get some hocks in. You would be surprised at the cost of the hocks. They are pure gold, and priced like dirt.
Provided by Jason Sandeman
Categories Clear Soup
Time 10h10m
Yield 4 liters, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pick through beans to make sure there are no stones. Nothing sucks like breaking your teeth on a stone when it should be a bean!
- Place the beans in the crock pot; cover with water.
- Set on high cooking and cook for an hour.
- Now, some of you will argue that we should or should not season the beans because of the skins. Well, it is a moot point here as we are adding something salty to it anyway. Moving right along.
- Ham hocks go inches If you cannot find ham hocks, don't worry. The recipe will be fine. Just throw in a ham bone. No ham bone? You're killing me here! You could just use a couple slices of ham.
- Add your bay leaf to the crock pot. Don't worry - it will float. No panic. Really!
- Hack up the onion, a small dice is fine, toss it into te crock pot.
- Mince the garlic, again - you guesed it - into the crockpot. Are you with me so far?.
- Hack the potatoes into a medium dice, toss them into the crock pot. You will be needing them to give your soup some body - that stick-to-your-ribs quality. Besides, they are in season.
- Set all of that onto 10 hour on low cooking.
- Just before serving, remove the meat and bay leaf from the soup. Once the meat is cold enough to handle, shred it up!
- Puree up half of the soup with a hand blender. Do it right in the crockpot! Why waste or clean another vessel. If you have dishwashers, then don't worry about it. If you don't - you get the idea.
- Put the meat back into the soup.
- Now is the time to adjust for seasoning. We start off with the lemon juice, then we adjust the salt and pepper in stages.
- Taste a spoon full, think about the saltiness or the pepperiness. *I am sure that should be a word!*.
- Once the soup is where you would like it to be, ladle it up and serve it with that local artisan bread.
- Props to you! You just cooked something easy for Winter.
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