Slow Cooker Ham and Beans
Slow cooker ham and bean soup is a perfect cold weather meal. It is especially great if you have some leftover ham to use up. Make a pot and some cornbread today!
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Slow Cooker Ham and Beans
SLOW COOKER HAM AND BEANS
This recipe is sponsored by Hurst's Hambeens though all opinions are mine alone.
If you haven't made Ham and Beans in your slow cooker it's one of the most impressive things to make. The combination of tender Great Northern beans and ham is like none other. I used Hurst's Hambeens Great Northern Beans with Ham Flavoring in this recipe and the results were perfect. If you want to see more bean recipes like this you can find them here:
RECIPE:
INGREDIENTS:
20 oz. pkg. Hurst's Hambeens Great Northern Beans with Ham flavoring (save the ham flavor packet for the end of the cooking time)
2 cups diced ham, leftover ham works great
1 yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
2 tsp. dried thyme
1/4 tsp. pepper
8 cups chicken broth
salt to taste
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Place the beans in a colander and sort out any debris, rinse beans and add to the slow cooker.
Add the ham, onion, carrots, celery, thyme, pepper and chicken broth, stir. Wait to add the ham flavor packet.
Cover and cook on HIGH for 6-7 hours without opening the lid during the cooking time.
When the cooking time is done, add the ham flavor packet and stir. Add salt to taste. Serve and enjoy!
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Stovetop Ham & Bean Soup - Easy & Super Delicious
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INGREDIENTS
1 large (1 large) ham bone or ham hock
1 1/2 cups (170 g) cooked diced ham *see head note
1 Tablespoon (15 ml) olive oil
1 (1 ) onion , diced
3 cloves (3 cloves) garlic , minced
7 cups (1.66 L) chicken broth
15 oz. (425 g) canned white beans , drained, or more if desired
2-3 large (2 large) celery stalks , diced
2-3 large (2 large) carrots , peeled and diced
2 teaspoons (10 ml) Worcestershire sauce
1 (1 ) bay leaf
1/2 teaspoon (2.5 ml) dried thyme or dried oregano
1/2 teaspoon (2.5 ml) ground cumin (optional)
1/2 teaspoon (2.5 ml) kosher salt , or to taste
1/2 teaspoon (2.5 ml) fresh cracked black pepper , or to taste
1 cup (240 ml) chopped kale or cabbage , optional
minced parsley for garnish, optional
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4 EASY ham recipes! | Perfect for using LEFTOVER HAM!
If you are looking for a way to reuse your leftover ham in a unique way, this video is for you! With Easter weekend coming up, you'll likely have leftover ham. Instead of eating it plain, use one of these yummy recipes to give it a whole new flavor!
0:00 Hey y'all
0:25 Ham and Potato Chowder
5:30 Caramelized Ham and Swiss Sliders
9:50 Ham and Navy Bean Soup
14:05 Chicken Cordon Bleu Bubble Up Bake
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#leftovers #hamrecipes #easterham #mandyinthemaking
Amazing Ham and Bean Soup Recipe
You won’t be able to resist this absolutely delicious and easy to make ham and bean soup recipe that is jam-packed with flavor.
Ham and Bean is such a hearty tasty soup that is simple to make and uses mostly household ingredients that are easily accessible. My absolute favorite time to make this is immediately following a holiday where I have quite a bit of leftover ham.
Ingredients for this recipe:
• 1 ½ pounds navy beans
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 2 peeled medium diced carrots
• 3 medium diced celery stalks
• 3 finely minced cloves of garlic
• ½ cup chardonnay white wine
• 2 pounds of medium diced ham
• 1 ham bone
• 64 ounces chicken stock
• 1 parmesan rind
• 8-10 sprigs fresh thyme
• 1 ½ tablespoons white wine vinegar
• sea salt and pepper to taste
Serve 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures:
1. Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside.
2. Place the butter in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often.
3. Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes.
Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot.
4. Add in the ham, ham bone, chicken stock, parmesan rind, and thyme, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally.
5. Finish by stirring in the vinegar, salt, and pepper, and serve.
Chef Notes:
Make-Ahead: While excellent to serve and eat as soon as it’s finished, you can make this recipe up to 2 to 3 days ahead of time, just reheat when ready to serve.
How to Reheat: Place your desired amount of soup into a small size pot and cook over low heat until hot. You can also place your desired amount of soup int a microwave-safe bowl and heat in a microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 6 days. It will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You do not only have to use a leftover ham bone in this recipe. You can just use cut up ham or cut up ham with a ham hock for extra flavor. The bone will help add in quite a bit of flavor.
Substitute with canned beans if you do not have dried beans.
To accelerate the bean soaking process, cover the beans in boiling water, and let it sit for 1 hour before using.
How to Make a Comforting Ham and Bean Soup!
The best way to use leftover ham! ???? It's all about this easy and hearty ham and bean soup recipe. Using the meat and bone creates the most delicious flavor!
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#hamandbeansoup #recipe #cooking #soup #homemade #comfortfood
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
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