Butter Beans With Ham Hocks Recipes

SOUTHERN LIMA BEANS WITH HAM

Steps:

• Rinse and sort the beans. Set aside.
• In a large Dutch oven, heat olive oil over medium-high heat. Add onion and celery; cook, stirring frequently, until soft, about 5-8 minutes. Add garlic and cook for 1 more minute, stirring constantly.
• Add the rinsed beans, ham hock, bay leaf, water, salt and pepper. Bring to a boil; reduce heat slightly just so that it's at a low boil, and cook for 20 minutes. Reduce heat again just so that the liquid is simmering. Cover and cook for about 1 ½ hours, or until beans are tender. Check the beans after 1 hour, because they may be soft enough at that point if you like your beans a bit more firm. If you prefer the beans really soft and broken down, you may prefer to extend the cooking time to 2 hours. While the beans are cooking, check to occasionally make sure that the beans are covered with water (adding more water, if necessary). Discard bay leaf, remove ham hock from the pot, and shred or chop the meat. Return chopped meat to the pot with the beans. Taste and season with additional salt and pepper, if necessary. Garnish individual servings with hot sauce and herbs; serve with cornbread.

CREAMY BUTTER BEANS

Steps:

• Rinse and sort the beans, getting rid of any broken pieces. Place in a stockpot or Dutch oven and cover with 1-inch of water. Bring to a boil. Place lid on pot and remove from heat. Let sit 1 hour.
• Meanwhile, in a large pot or Dutch oven, heat bacon fat over medium heat.
• Add onion, celery, and carrots and saute until soft, about 3 to 5 minutes.
• Add ham, ham hocks, chicken broth, water, bay leaves, garlic powder, thyme, black pepper, and red pepper flakes.
• Bring to a boil and reduce heat to maintain a simmer. Simmer for 1 hour.
• Once beans have been sitting for an hour, drain them.
• Add beans, butter, and Cajun or Creole seasoning to the chicken broth mixture after it has simmered for 1 hour. Continue to simmer for 60 to 90 minutes. If liquid level gets too low (ie not all the beans are submerged), add more water.
• Remove ham hocks. Let cool slightly and then remove any meat from the bone, chop it up and return it to the pot.
• Serve as is for a side dish or serve over rice with a side of cornbread for a main dish.

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.

BUTTER BEANS WITH HAM HOCKS

Steps:

• 1. IF USING SMOKED HAM HOCKS ,WASH AND PUT IN A LARGE POT , ADD SALT , PEPPERS, GARLIC POWDER AND ONION, BRING TO A BOIL ...TURN HEAT DOWN TO SIMMER UNTIL MEAT IS VERY TENDER ( ABOUT 3 HRS.)
• 2. IF YOU ARE USING A HAM BONE ,PUT THE HAM BONE AND WATER IN A LARGE SAUCEPAN. COVER AND HEAT TO BOILING. REDUCE THE HEAT TO SIMMERING AND COOK, COVERED, 45 MIN. REMOVE THE HAM BONE FROM THE SAUCEPAN. REMOVE THE MEAT FROM THE BONE, AND FINELY SHERD IT. AND RETURN BOTH MEAT AND BONE TO THE PAN.
• 3. WASH THE BUTTER BEANS AND ADD THEM TO THE SAUCEPAN. HEAT TO SIMMERING NOW ADD OKRA AND VEGETABLE SHORTENING AND SUGAR SIMMER FOR ABOUT 30 MIN. OR UNTIL TENDER. SERVE WITH HOT CORN BREAD

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

LIMA BEANS WITH HAM HOCKS AND RICE RECIPE

Steps:

• Sort through the dry beans, removing any discolored beans, rocks or trash.
• Place the beans in a large bowl, cover with about 3 inches of water.
• Let the beans soak overnight.
• Next Day, fill a large stock pot about half full with water.
• Place the pot over Medium heat on your stove top.
• Once the water begins to boil, add the ham hock.
• Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.
• Add the drained Lima beans.
• Let the beans cook uncovered for about an hour, stirring once or twice in the process.
• Add the black pepper.
• Add the sugar.
• Add the rice.
• Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.
• Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.
• Cook until the beans and rice are done.
• Taste and add salt or pepper as needed.
• Enjoy!

HAM HOCKS WITH NAVY BEANS

Steps:

• In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
• Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
• Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

HAM HOCK AND BEANS

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.

HAM HOCKS AND BEANS

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.