Ham And Beans Recipe Paula Deen

Ham and Bean Soup: The Best We've Ever Had! The …

WebMay 13, 2021 · Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium …

Rating: 4.8/5(29)
1. Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it’s nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
2. Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
3. Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don’t have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
4. Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won’t judge either way!) If you’re using a ham hock instead of ham, you can add it in now.

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The Best Southern Ham and Beans Recipe

WebOct 13, 2018 · Preheat oven to 400° F. Grease your pan or put paper liners in. Combine all ingredients in a medium size bowl. Pour into a greased …

1. Wash the beans (you don’t have to soak them overnight with this method)
2. Put the beans, ham hocks, chopped onion, pepper and bay leaf in a large stock pot and cover with water.
3. Bring to boil and then turn down to a low simmer.
4. Cover and let simmer low for several hours.

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Low Carb Ham & Bean Soup Carb Manager

WebStep 2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup. Once time has elapsed on the ham stock, remove the …

1. Place ham bone with meat in a large pot. Add chicken broth and water. Place over medium-high heat until pot comes to a boil. Reduce the heat to allow the broth to simmer for 3-4 hours.
2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup.
3. Once time has elapsed on the ham stock, remove the ham and the meat from the soup. Add the veggies, drained beans, the bay leaf and thyme. Simmer for 30 minutes or until the veggies have softened.
4. Remove the ham from the bone and chop it into smaller pieces. Add it back into the soup with the veggies. I removed about 1 pound of meat from the bone and back into the soup. Serve hot!

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