Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves.
If desired, omit ham and substitute beef, chicken, or
Place beans in large kettle and cover with water.
Add salt to beans and water; soak overnight.
Next morning, drain and add 2 quarts water.
Add some ham or chicken pieces.
Boil slowly for 2 1/2 to 3 hours. Add the rest of ingredients.
Simmer another 30 minutes and serve with cornbread or crackers.
For the Beans:
Place bean, ham, bay leaves, water and baking
Preheat oven to 400\u00b0.
Saute garlic in hot oil in a 10-inch ovenproof skillet over medium heat, for 1 minute.
Add in onion and carrots; stir/saute 3-4 minutes or until tender.
Add in ham; cook 3 minutes; stir in beans, peas, and next 2 ingredients; bring to a boil, and cook for 5 minutes.
Meanwhile, make Cornmeal Crust Batter: combine all ingredients in a bowl.
Remove bean/ham mixture from heat; pour batter over bean/ham mixture.
Bake in oven for 28-30 minutes or until golden brown and bubbly.
arge pot, combine herbs, beans, ham, onions, carrots, garlic, and water
(For the bean mix you can add to
f brioche, and the Black Bean Hummus on the other slice
Place ham in a roasting pan and
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Soak ham in cold water overnight.
Preheat oven to 500\u00b0.
Scrub ham to remove pepper, etc.
Place ham in covered roaster with 6 cups cold water.
Close vents and bake ham for 20 minutes.
Turn off oven; allow ham to remain in oven without opening door for 3 hours.
Turn oven to 500\u00b0 (do not preheat) and leave for 15 minutes.
Turn off heat and allow ham to remain in oven at least 3 hours or overnight.
Remove from roaster.
Cut off skin.
Ham is ready to serve or glaze.
Place cut up ham hock in crock pot.
Rinse beans and snap into halves or thirds.
Place beans over ham.
Place chopped onion and minced garlic over bean/ham mixture.
Sprinkle with salt and pepper.
Pour chicken broth over all.
Cover and cook on high 4 hours.
Place ham in Crockpot.
Pour entire contents of pineapple can into crockpot, over ham.
Add brown sugar into crockpot {spread over ham}.
Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook!
Occasionally scoop up sauce mixture and pour over ham while cooking.
Enjoy!
In large pot, heat beans to boiling; chop onions and add to beans.
Add salt and ham bone.
Cover and boil gently, 1 to 2 1/2 hours or until beans are soft and ham is tender.
Remove bone; add meat from bone to beans along with remaining ingredients; cook until tender.
Serve.
add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad
paringly to compensate for the ham hock and the additional diced
Place ham in the slow cooker. Pour orange juice, water, and pineapple over the top of the ham. Sprinkle brown sugar along the top and sides. Cover, and cook on Low for 8 hours.
Place ham in roasting pan. Score top of ham. Pour Coke on top. Rub brown sugar on outside of ham. Place in 300\u00b0 oven. Bake for 3 hours, basting with Coke in the bottom of pan every 30 minutes. During last hour of baking, place pineapple slices on top. Slice and enjoy. This is the juiciest ham recipe you may ever try.
Put the sliced ham on a plate.
Then
Combine beans and water; bring to boil and let simmer 2 minutes.
Remove from heat; let stand 1 hour.
Add ham hock; cover and simmer 1 hour or until meat is tender.
Add 1 teaspoon salt; simmer 30 minutes.
Saute onion and green pepper in butter until tender; add to lima beans along with ham, corn and milk.
Heat thoroughly, but do not boil.
Season to taste with salt and pepper.
Yields 4 to 6 servings.