Bean And Ham Pasta Recipes

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.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

BEAN AND HAM PASTA

Steps:

• In a large saucepan, bring broth to a boil. Add pasta; cook, uncovered, for 10 minutes or until tender. Do not drain. Stir in the beans, corn, ham and seasonings; heat through. Sprinkle with cheese.

CREAMY GREEN BEANS AND PASTA

Steps:

• If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
• Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
• For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.

PASTA AND BEAN SOUP ( PASTA E FAGIOLI) WITH HAM AND ESCAROLE

Steps:

• In a 6 quart pan, combine dried beans and about 2 inches covering the water, bring to a boil. Continue boiling for 2 minutes, then remove from heat. Cover and let stand for 1 hour ( or if you prefer cover beans with the water and let stand overnight.)
• Mince 3-4 cloves of garlic and saute in 1 tablespoon Olive Oil until soft and golden brown.
• Add one chopped onion to the garlic. Saute until soft and translucent.
• Add chopped celery and carrots, saute for a couple of minutes.
• Place a ham bone in the pot with the beans. Cover with 8 cups of water.
• Add garlic, onion, carrots and veggie mixture. Bring to a boil, then reduce heat to a simmer, covered, until beans are tender (2 to 2 1/2 hours). Lift out the ham and discard bone; coarsely chop ham. Return ham to the soup pot.
• Saute 1 head of chopped Escarole, add to the soup pot.
• Cook 1 pound Orzo in salted boiling water until pasta is al dente ( perfectly cooked but not overly soft, translated means, " to the tooth"), add to the soup pot.
• Add one carton of chicken broth. Turn the heat up to warm the soup.

5-INGREDIENT HAM AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Cook egg noodles just until al dente, according to package instructions. Drain.
• While the noodles are cooking, place mustard, ham, condensed soup, and optional frozen green beans in a large bowl.
• Pour the drained, cooked, hot noodles over the rest of the ingredients in the bowl and stir to combine.
• Transfer noodle mixture to prepared baking dish. Top with grated cheese.
• Cover with foil and bake for 20 minutes.
• Remove foil, return to the oven (uncovered) for 20-25 more minutes, or until cheese is melted and casserole is heated through.

RUNNER BEAN & PROSCIUTTO PASTA

Steps:

• Cook the tagliatelle in a large pan of boiling, salted water according to pack instructions. Four mins before the end of the cooking time, add the runner beans.
• Meanwhile, cut each slice of prosciutto into 5-6 pieces. Heat the oil in a frying pan, add the ham, then fry quickly until crisp. Drain the pasta and return to the pan with the crème fraîche, prosciutto, pan juices and plenty of black pepper, tossing everything together until the pasta is well coated.

PIONEER WOMAN'S HAM AND BEAN SOUP

Steps:

• Rinse the beans after sorting through them.
• Place the beans in a large bowl and cover them with water by two inches.
• Allow them to soak overnight.
• After draining the beans, place them in a pot with the water and chicken stock.
• Heat on the stove until they are boiling and then reduce the heat to a simmer.
• Meanwhile, cook the ham in a large skillet set over medium heat until brown and just barely crisp.
• Transfer to a plate lined with paper towels.
• Add half to two-thirds of the ham to the beans and reserve the rest for garnish.
• Wipe out the skillet and return it to medium heat. Add the onions, carrots, and celery to the skillet.
• Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.
• Stir in garlic and tomato paste, and cook for a few more minutes.
• Next, add the vegetables to the beans.
• Give it a stir and add the bay leaf.
• Let the beans simmer on low (to medium-low) for about 1 1/2 hours until tender.
• If the liquid level drops too low, add a cup of broth.
• As soon as it's ready to serve, taste the soup and add more salt and pepper if needed.
• Add the tomatoes if using.
• Chop the reserved ham and stir into the soup. Serve garnished with a sprinkle of chopped parsley.