White Beans And Ham Hocks Recipe

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1 cup dry white wine Kosher salt Step 1 Pick through the beans and remove any debris. If you have time to soak the beans overnight, place them in a large pot, add cold water …

Servings: 4

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Recipe Steps steps 3 4 h 40 min Step 1 Place ham bone with meat in a large pot. Add chicken broth and water. Place over medium-high heat until pot comes to …

Rating: 4/5(4)
Calories: 171 per servingTotal Time: 4 hrs 40 mins1. 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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1-2 ham shanks or ham hocks shanks are meatier ½ to 1 onion coarsely chopped salt 1- ½ teaspoons pepper 1 teaspoon Instructions Soak …

Rating: 5/5(1)
Total Time: 6 hrs 5 minsCategory: Slow CookerCalories: 195 per serving1. Soak beans overnight. In the morning, drain and rinse the beans and then put them in the crock pot.
2. Toss in ham shanks or hocks and onion, and then cover with 2-3 inches of water. You want to have enough water to cook the beans, and if you like your beans soupy, more water is better.
3. Set the crock pot on high to have this cooked up in 4-6 hours, or low if you want to keep it on all day. The beans have already been soaked, so you definitely don't need to have it on high for the entire day.
4. About an hour before it's ready to serve, go ahead and add the salt and pepper to the beans and ham. Stir it up and let it finish cooking. Enjoy!

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Cover and let stand 8 hours or overnight. Drain. Step 3 Combine beans and reserved stock in a Dutch oven. Add chopped thyme, fennel …

Rating: 3/5(4)
Calories: 366 per servingServings: 61. To prepare ham hocks, stud onion with cloves. Place onion, water, and next 8 ingredients (water through thyme sprig) in a stockpot; bring to a boil. Reduce heat; simmer 3 hours. Remove hocks from stock. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill hocks and stock separately 8 hours or overnight. Remove meat from bones; finely chop. Discard bones, skin, and fat. Skim solidified fat from surface of stock; discard fat. Reserve 4 cups stock.
2. To prepare beans, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand 8 hours or overnight. Drain.
3. Combine beans and reserved stock in a Dutch oven. Add chopped thyme, fennel seeds, marjoram, and tomato; bring to a boil. Reduce heat; simmer 1 hour and 15 minutes or until beans are tender.
4. While beans simmer, heat oil in a nonstick skillet over medium heat. Add leek bottoms, chopped onion, 1 cup carrot, 1/2 cup celery, and 2 garlic cloves; cover. Cook 10 minutes; stir occasionally. Add vegetable mixture, ham, ground pepper, and salt to bean mixture.

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Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender. Remove meat from …

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directions. Fill large pot with water and as it starts to boil, add dry beans and onion. Cook on medium-low till beans are soft, about 2 hrs., adding water as needed to keep beans covered. …

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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 …

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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 …

Author: Recipe from Emeril LagasseDifficulty: 2 hr 20 min

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Low-calorie and high-fiber, these tasty (not fried) beans make a quick supper when spread upon warm corn tortillas topped with melted cheese. CALORIES: 64.1 FAT: 0.3 g PROTEIN: 3.7 …

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Instructions. In a large pot, place beans and cover with 3 inches of water. Cover and let stand overnight. Drain and rinse beans before using. In a large enamel-coated cast …

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Add in the chicken broth, pinto beans, ham hock, Creole seasoning, and bay leaf. Stir. Place the lid on the pot and lower the heat to medium-low. Cook for 1 1/2-3 hours until …

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1 lb ham hock 8 cups water 1 tbs olive oil 1/2 tsp thyme 1/4 tsp ground black pepper 2 celery ribs chopped 2 whole carrots chopped salt to taste 1 bay leaf Instructions Heat …

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Instructions: Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, salt, pepper, and ham to the crockpot. Add water. Cover and cook on low

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In a 4 to 6 quart crockpot, add onion, green beans, ham, chicken broth, seasoned salt and pepper. Cover and cook on low for 4 to 6 hours until vegetables are tender. Remove …

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While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or …

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#10 White Kidney Beans. Of all the standard bean varieties, white kidney beans are extremely tough to swing on the keto diet. We would not recommend attempting them, as there are better options for you to consider. Just take a …

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Pour in the chicken broth and enough water to cover the beans by one inch. Stir everything together. Alternatively, you can use all water instead of the broth – I just like the …

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