The wife says get the ham used up this afternoon from the other night. I can guess ham, navy beans, carrots, and potatoes but how would you season it? Mom always made hers bland and she is not around to ask what she did. I'd like to thicken it into a heavy broth as well. Might just go with black pepper and leave it at that.
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onefarmer
Well-known Member
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- 6735 S Lowell Rd, St Johns, Mi 48879
A couple cups of beans in a crockpot, fill with water. I prefer great northern beans. Cook overnite, add ham soon as you get up and one onion, Some salt. cook full heat till lunch, lower heat cook till supper, salt to taste. eat some for supper. Turnoff heat and let cool till bedtime. Then store in fridge or save in freezer for another day.
When I was in high school we would cook a big pot of great northern on the wood stove that heated the shop. My buddies and I would eat on them all evening while we worked on tractors or vehicles. Mine were always runny so we put the corn bread in the bowl with the beans. They were also bland but with a few beers you hardly noticed .
Onion is in there. Not important if it is ready for tonight but will have for lunch the next few days. Already made some scalloped potatoes with ham which turned out very well. But like with anything you can eat for only so many days before you get tired of it. I'd do split pea with ham soup but I know my system can only handle one sitting every couple of weeks.
Brendon Warren
Well-known Member
I made that yesterday. Garlic and onions sauted. Then the ham or bacon,Then beans soaked over night. Water, I've got ham base. If you don't have that some chicken stock or base will do. Simmer, shortly before you're ready to eat throw in at least a half a stick of butter. Of course lots of black pepper.
caterpillar guy
Well-known Member
Since I have never liked bean soup nor most any soups I would sell the beans for cash and then fix a roast, burger, or something else. If I couldn't sell them then feed them to the cows or throw out.
john in la
Well-known Member
1 large onion, 4 celery stalks, 1-3 cloves garlic, 2 bay leaves, 1 pound of smoked ham, or pickled pork or a large ham hock, 1 pound package Camellia Brand Red Kidney Beans.
Soak beans in water over night.
Drain and rinse beans and discard water.
Add all ingrediencies above and cover with water.
Bring to a boil then turn down to a simmer.
Stir often, so that beans don't stick to bottom of pot and add water as needed.
Go do your wash or other jobs.
After about 2 hours remove a cup or so of beans and puree them with a fork.
Return to pot. Continue to stir and simmer.
After about another 2 to 3 hours the beans should be soft and sauce creamy.
Serve over white rice.
You will never eat bean soup again after trying this.
Soak beans in water over night.
Drain and rinse beans and discard water.
Add all ingrediencies above and cover with water.
Bring to a boil then turn down to a simmer.
Stir often, so that beans don't stick to bottom of pot and add water as needed.
Go do your wash or other jobs.
After about 2 hours remove a cup or so of beans and puree them with a fork.
Return to pot. Continue to stir and simmer.
After about another 2 to 3 hours the beans should be soft and sauce creamy.
Serve over white rice.
You will never eat bean soup again after trying this.
Eric in IL
Well-known Member
The biggest secret I have for any dish with beans or noodles in it: Don't eat it the same day it is made. Beans and noodles are just better leftover.
Any of the recipes below will work, but I usually use canned navy beans from the store and use Ham Or Bacon pieces and a few potatoes, carrots and some onions. I use either canned beef stock or vegetable stock. When done cooking I add salt and pepper and some ketchup for more flavor. It tastes real good to me.
Ham & Beans in a hurry....
(Chunk up your leftover ham. If you have the bone, boil it with the diced ham for extra flavor.)
Chunked Ham
Diced Onion
1 Can Chicken Broth
1 Can Rotel Tomatoes with Green Chili
2 Cans Great Northern Beans - rinsed
Boil the ham, onion, broth, and tomatoes until the ham is nice and tender and the flavors are combined (10-15 minutes)
Rinse the beans and add them to the ham. Bring to boil. Don't cook too long or the beans will fall apart. You may need to add more water and maybe a little salt when you add the beans. It will be more soup like than stew like.
Serve with cornbread.....
1 Box Yellow Cake Mix
1 Box Cornbread Mix
Works best if both mixes are approximately the same size.
Follow the instructions for both boxes (add whatever each box calls for) and cook until a toothpick comes out clean in the center. I like the "Jiffy" brand because they are about the same size and don't make too much.
(Chunk up your leftover ham. If you have the bone, boil it with the diced ham for extra flavor.)
Chunked Ham
Diced Onion
1 Can Chicken Broth
1 Can Rotel Tomatoes with Green Chili
2 Cans Great Northern Beans - rinsed
Boil the ham, onion, broth, and tomatoes until the ham is nice and tender and the flavors are combined (10-15 minutes)
Rinse the beans and add them to the ham. Bring to boil. Don't cook too long or the beans will fall apart. You may need to add more water and maybe a little salt when you add the beans. It will be more soup like than stew like.
Serve with cornbread.....
1 Box Yellow Cake Mix
1 Box Cornbread Mix
Works best if both mixes are approximately the same size.
Follow the instructions for both boxes (add whatever each box calls for) and cook until a toothpick comes out clean in the center. I like the "Jiffy" brand because they are about the same size and don't make too much.
My favorite recipe uses lima beans. I soak a pile of them overnight, then throw them in a crock pot with the ham, onions, water and not much else other than seasonings. I usually get one of those spiral cut hams around thanksgiving. When it's almost gone, I cut the last of it up & throw the pieces and the whole bone in the pot. 3 or 4 whole cloves and cook it all day or overnight. It's my families favorite. I used to be able to buy lima beans & ham in the grocery store, but no one around here carries it anymore. At any rate, it's not near a good as the homemade stuff.
Cheers,
Jeff B.
Cheers,
Jeff B.
Soak about 3 cups of great northern or navy beans overnite. Drain and rinse, then put them in the crock pot. Add some chunked up ham and a ham bone if you have one. Add some chopped onion and celery. I like to add grated carrots too. Add maybe a teaspoon of black pepper and a tiny shake of garlic powder. If you have some broth, put it in (I usually pour the ham drippings in a jar in the fridge and scoop off the fat after it hardens, but I use chicken broth a lot too). Add enough water to cover the beans and let it cook on high all day. A small squirt of ketchup will add depth of flavor too. It will be good by lunchtime and GREAT by suppertime! The longer it cooks the thicker it will get.
Paul from MI
Well-known Member
One pound of dry great northern beans in the crockpot. Cover with water. Add a medium onion, 3-4 stalks of celery chopped, a couple of garlic cloves, ham to taste. Season with salt and pepper. Let cook on high overnight, then low the next day. Add water as needed. Make cornbread for supper. 1 cup flour, 1 cup cornmeal, 1tbsp. baking powder, 1/4 tsp. salt, 1 cup milk, 1/4 cup oil, 2 eggs. Bake in a greased 9x9 pan @425 for 22 minutes. Pour beans over cornbread, enjoy. I grind my own cornmeal, one of our favorites.
HAZENMANOR
Member
Smoked ham hock and
I add squirt o catsup to each bowl
I add squirt o catsup to each bowl
Dave H (MI)
Well-known Member
Mom never did anything more than a bag of navy beans and a hunk of ham. Simmer it for a few hours. Salt and pepper to taste. It will thicken itself as the beans start to break down. Using a ham part that has a lot of collagen, like a hock or bone, will thicken it some too. Anything other than the above ingredients is pollution to me. If I want vegetable soup, I makes vegetable soup.
One lb of great northern beans and seven cups of water. Put the water and beans in a pot and bring to boil for two minutes. Let pot sit on a low burner for an hour. Add one smoked ham hock or ham bone, one small to medium onion chopped up, one bay leaf and salt and pepper to taste. Cook for one hour at medium heat. Stir occasionally so not to burn or boil over. Enjoy! I have used this recipe for years. Beans always turned out great.
how do you have left over beer? when my dog Reenie was still around he would go out to field with me and run over the place when he came back to the truck I knew it was time for a beer I would sit on tail gate he would jump up next to me I would pour him some beer I would drink some beer. He liked beer as much as me.
wrenchere85
Member
I like the Michigan Navy beans. I cook them in a pressure cooker, with ham, onions, ect. than I add some Hinze Chile Sauce
for flavor.(much better than catsup)
for flavor.(much better than catsup)
Tom in Mo.
Well-known Member
No potatoes. No carrots. one medium onion. And note they are always better the second day and best the third.
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