SENATE BEAN POTPIE
The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full)., Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 513 calories, Fat 17g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1619mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 12g fiber), Protein 24g protein.
NAVY BEAN PIE
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine eggs, evaporated milk, and mashed navy beans. Mix well. Add sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until all ingredients are thoroughly combined. Pour mixture into pastry shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 minutes.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 40 g, Cholesterol 55.6 mg, Fat 9.2 g, Fiber 5.1 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 406.7 mg, Sugar 20.8 g
NAVY BEAN SOUP WITH HAM
Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
Provided by jerry_smart
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
- Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
- Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
- Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g
NAVY BEAN WITH HAM SOUP, BY HEATHER N.
Make and share this Navy Bean With Ham Soup, by Heather N. recipe from Food.com.
Provided by Heather N.
Categories Ham
Time 15h
Yield 1 crockpot, 12 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in bowl, add just enough water to cover. Soak 6-8 hours or overnight.
- Stock:.
- Place ham shank in crockpot and add just enough water to cover,.
- Add coarsely chopped carrots and celery.
- Add salt.
- Cover and cook on high for 6 hours. Makes about 2 quarts of stock.
- Remove bone and meat, reserve. Strain broth into container. Refrigerate.
- Soup:.
- Add beans to crockpot.
- Skim fat off of stock. Add all stock to crockpot.
- Add chopped carrots, celery and diced onion.
- Add in 16oz cubed ham.
- Return bone and meat from shank to crockpot.
- Cook on HIGH for 3.5 hours then reduce to LOW for 6.5 hours.
- Remove Ham bone. And serve.
- If you prefer a thicker soup you can puree a can of great northern beans and add to crockpot to thicken.
Nutrition Facts : Calories 556.6, Fat 27, SaturatedFat 9, Cholesterol 104, Sodium 757.8, Carbohydrate 39.9, Fiber 13.2, Sugar 3.7, Protein 38
NAVY BEAN SOUP WITH HAM AND VEGETABLES
This soup has been a favorite of my family for years. I like to consider the recipe a general guideline which is forgiving and lends itself to modification depending on the cook. If you make this recipe as it stands, it is wonderful. Don't get too hung up on what ham you put in, but I think the post-Easter ham bone which still bears meat is the best for me. Pork hocks are good if you like a smokey flavor. Honey glazed ham works great when you want the hint of sweetness for your sweetie pie! Sometimes I buy a simple cooked ham-in-a-foil-bag at Costco or Sam's and add a bit of brown sugar and honey to the soup! (The ham that doesn't get used gets portioned and frozen for the next batches I make!)
Provided by Desert Mojo
Categories One Dish Meal
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
- Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
- Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
- While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
- Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.
Nutrition Facts : Calories 240.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 915.2, Carbohydrate 45.7, Fiber 16.4, Sugar 9.4, Protein 13.9
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