Time 9h Yield 4 serving(s) Number Of Ingredients 9 Steps:
Sort beans and soak in enough water to cover overnight. Or you may sort them and place in a saucepan with 2-inches of water to cover. Bring them to a boil, boil for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling (don’t lift the lid). Whichever method you use, rinse and drain the beans before placing them in the crock pot. Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth. Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy. Skim any excess fat, if necessary, before serving.
Time 14h30m Yield 8 Number Of Ingredients 16 Steps:
Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker. Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.
Time 10h15m Yield 7 Number Of Ingredients 7 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.
Time 8h15m Yield 4 servings (with leftovers) Number Of Ingredients 11 Steps:
Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours. Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes. Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture to make Ham Jambalaya. Serve the remaining ham with the bean mixture. Turn leftovers into Ham Jambalaya
Time 2h20m Yield 8 to 10 servings Number Of Ingredients 8 Steps:
In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. 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 medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.
Time 8h30m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Add onion and celery to crock pot. Place ham bone or hocks on top of onion and celery. Pour rinsed beans around ham and sprinkle with pepper. Add bay leaves and garlic. Add chicken stock and stir to combine all ingredients cover and cook on low for 8 hours. When ham is tender (6-7 hours) Remove meat from bones (discarding fat and bones) and return meat to the pot. Stir to combine and break up ham pieces. To thicken smash some of the beans on the side of crock pot. When done skim any fat off and discard bay leaves.
Time 6h15m Yield 10 servings. Number Of Ingredients 9 Steps:
Rinse and sort beans; soak according to package directions., 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 bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.
Time 10m Yield 5 servings. Number Of Ingredients 9 Steps:
In a 1-1/2-qt. microwave-safe bowl, combine all ingredients. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.
Time 4h10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
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 hours, adding more water as needed. Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled. Remove meat from ham hocks (discarding fat and bones) and return to the soup.
Time 35m Yield 20 Number Of Ingredients 6 Steps:
Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later. As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done. Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.
Time 3h10m Yield 8 Number Of Ingredients 8 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.
Time 20h10m Yield 8 Number Of Ingredients 9 Steps:
Combine the beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker. Pour enough water into the slow cooker to cover the mixture by about 2 inches. Set slow cooker to Low; simmer 12 hours, stirring occasionally.
