Best 9 Old Fashioned Butter Beans Ham Recipes

BARBECUE BUTTER BEANS

Steps:

• In a bowl, combine the beans, brown sugar, ketchup and onion. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bacon. Bake, uncovered, at 350° for 1-1/2 hours.

HAM AND BEANS

Steps:

• Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.
• Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

SOUTHERN HAM AND BROWN BEANS

Steps:

• Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
• Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
• Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

SOUTHERN BUTTER BEANS RECIPE

Steps:

• Now, you can choose to soak the beans overnight if you want, but you really don't have to. Either way, the first step is to wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and put the beans to the side. Add the oil to the pot and sauté the ham hocks and onions together, until the onion is clear and tender. Then add garlic and sauté about 2 minutes more. Add the beans and cover with water. Add pepper and salt (only about 1 teaspoon of salt at first).
• Bring to a boil; stir, reduce heat, and cover and simmer for about 2 hours. Keep checking the water level and stirring every once in a while. Add more water if needed. Keep that water just about an inch above the beans. Cook until beans are tender, more salt here is optional. And oh the gravy this makes, oh my... so good! Serve over rice

BUTTER BEANS

Steps:

• Gather all ingredients for the recipe, and ensure you have a saucepan with a lid.
• In the sauce pan, add the oil and diced onion and saute until translucent. Stir frequently, and keep an eye on it so the edges don't burn. A little golden brown color around the edges is perfect.
• Add the ham, beans, chicken broth, garlic powder and black pepper; stir well. Bring the mixture to a simmer, reduce heat to LOW, and cover and cook for 15 minutes. Give everything a taste, and add more salt or pepper, according to your preferences. Serve with cornbread.

OLD FASHIONED BUTTER BEANS & HAM

Steps:

• Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.

OLD FASHIONED BUTTER BEANS

Steps:

• The night before you plan to prepare your beans, they will need to be soaked. Use a large bowl or pot, with about a gallon of water, add 1-2 Tbsp baking soda and 1-2 Tbsp salt. I have been advised by many cooks to use soda, and others have said to use salt. I found it best to use both, and the results have been less noisy if you know what mean.Once you have completed soaking the beans it is now time to clean and rinse them. Place the colander into the sink. Pour the beans into the colander and remove any broken or odd-looking beans and discard them. Be sure to rinse them very well.
• Next, chop the ham and the onion.
• Then prepare the celery and carrots. Place them into a bowl and set them aside.
• Now, put the pot on the stove and turn on the heat to medium-low. Add the oil, onion, and ham. Saute until the onions begin to clarify.
• Next, add in the carrots and celery. Then add the cleaned and rinsed beans.
• Quickly add 4-6 quarts of water or until the beans are submerged. Then mix in the seasonings. Bring the pot to a boil for at least 15 minutes and stir to heat up the ingredients. Turn down to cook on medium to medium-low heat for at least 2-2½ hours. This will allow them to be tender to the touch and completely cooked. Be sure to check the pot at least every 15 to 20 minutes. When stirring your beans, use a large metal spoon. If you stir them from the bottom to the top, it will help to prevent them from sticking or burning throughout the cooking process.
• Once the beans are tender, and slightly mushy and the soup is like a thick gravy like stew, they are done. Serve with fried potatoes, corn bread, or plain.
• Enjoy!

OLD FASHIONED BUTTER

Steps:

• In a small bowl, soak the cherries in bourbon, stirring occasionally, until bourbon is almost absorbed.
• This will take 2 to 12 hours.
• Place the butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
• Scrape down the sides.
• Add the soaked cherries, zest, sugar and bitters or additional bourbon (if using) and beat to incorporate, scraping sides of the bowl with a rubber spatula as needed.
• Scrape into a small bowl, serving crock or butter mold and cover tightly or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.