Moms Molasses Ham And Beans Recipes

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MOM'S HAM AND BEAN SOUP



Mom's Ham and Bean Soup image

I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!

Provided by BIGLERMOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 10h20m

Yield 8

Number Of Ingredients 10

1 ½ cups dried Great Northern beans
4 meaty ham hocks
5 cups water
1 ½ cups sliced celery
1 cup chopped onion
1 large carrot, chopped
3 cloves garlic, minced
½ teaspoon dried thyme, or more to taste
¼ teaspoon freshly ground black pepper
1 bay leaf

Steps:

  • Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
  • Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
  • Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 25.3 g, Cholesterol 68 mg, Fat 21.5 g, Fiber 7.9 g, Protein 25.1 g, SaturatedFat 7.4 g, Sodium 89.5 mg, Sugar 2.4 g

MOM'S BEST HAM AND BEAN SOUP



Mom's Best Ham and Bean Soup image

It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!

Provided by Sharon Hill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h50m

Yield 12

Number Of Ingredients 22

1 cup dry navy beans
3 cups water
3 cups water
1 large meaty smoked ham bone
6 tablespoons chopped fresh parsley
2 whole bay leaves
3 tablespoons dried minced onion flakes
1 tablespoon minced fresh garlic
½ teaspoon dried thyme leaves
½ teaspoon dry mustard powder
½ teaspoon chili powder
½ teaspoon paprika
5 cups water
1 cup sliced celery
1 tablespoon olive oil
1 (28 ounce) can tomato puree
½ cup ketchup
3 tablespoons chicken soup base
3 tablespoons molasses
1 tablespoon brown sugar
¼ teaspoon cracked black pepper, or to taste
½ cup uncooked small shell pasta

Steps:

  • Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
  • Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
  • When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 29.4 g, Cholesterol 0.9 mg, Fat 2.1 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 930.9 mg, Sugar 11.1 g

MOM'S MOLASSES HAM AND BEANS



Mom's Molasses Ham and Beans image

This is a recipe my mom made frequently while I was growing up, but I tweaked it to include navy beans instead of lima beans. It's perfect for a cold day when you don't want to bother with lots of cooking. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 7h15m

Yield 8 servings.

Number Of Ingredients 13

4 cans (15-1/2 ounces each) navy or cannellini beans, rinsed and drained
2 smoked ham hocks (about 1 pound)
1 can (15 ounces) tomato sauce
1 large onion, chopped
3/4 cup packed brown sugar
3/4 cup molasses
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2-1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
12 bacon strips, cooked and crumbled
Optional: Pickled jalapeno peppers and pickled red onions

Steps:

  • In a greased 5-qt. slow cooker, combine all ingredients, except bacon. Cook, covered, on low 7-9 hours., Remove ham hocks. When cool enough to handle, remove meat from bones; discard bones. Cut meat into small cubes; return to slow cooker. Stir in crumbled bacon. If desired, serve with pickled jalapeno peppers and pickled red onions., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.

Nutrition Facts : Calories 521 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1543mg sodium, Carbohydrate 93g carbohydrate (45g sugars, Fiber 13g fiber), Protein 24g protein.

EASY GLUTEN-FREE BAKED BEANS



Easy Gluten-Free Baked Beans image

Easy gluten-free baked beans recipe with a flavorful traditional homestyle flare ready in 25 minutes! It uses the finest healthy ingredients stewed together to create a thick and creamy sweet and savory sauce. It is a must side dish at your next cookout! It is bursting with maple and molasses flavor to satisfy any appetite. Bringing this healthier baked bean recipe version home to you!

Provided by Danielle Fahrenkrug

Categories     Side Dish

Time 25m

Number Of Ingredients 11

2 15 ounce cans white beans (drained and rinsed)
1/4 cup ham or bacon (cooked and finely chopped)
1/2 cup onion (diced finely)
1/4 cup organic ketchup
2 teaspoons organic yellow mustard
1/4 cup maple syrup
2 tablespoons molasses
1 cup tomato sauce (plain from a can without added salt)
1/4 teaspoon cumin
1/4 teaspoon chili powder
pink Himalayan salt

Steps:

  • In a medium saucepan combine drained and rinsed white beans, ham or bacon, onion, ketchup, mustard, maple syrup, molasses, tomato sauce, cumin, chili powder. Season with salt to taste.
  • Cook over low-medium heat for 20 minutes or to desired consistency, stirring often. The longer it cooks the thicker the mixture will become.
  • Add more salt to taste if needed.

Nutrition Facts : Calories 98 kcal, Carbohydrate 20 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 399 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

HOMEMADE BAKED BEANS:



Homemade Baked Beans: image

A treasured recipe from my childhood! These semi-homemade baked beans are a staple with ham at Easter or serve at any summer cookout!

Provided by Laurie McNamara

Categories     Side Dishes

Time 1h15m

Number Of Ingredients 8

4 slices bacon (diced)
1/2 cup yellow onion (diced very small)
2 (15 ounce) cans organic pork and beans (or use your favorite)
1/2 cup ketchup
1/4 cup un-sulphured molasses
1/4 cup dark brown sugar (or light brown sugar)
1/2 teaspoon ground clove
1/2 teaspoon ground mustard

Steps:

  • Preheat your oven to 350°.
  • Add the bacon and onion to a 3 quart dutch oven or sauce pan (that has a lid) on medium heat.
  • Sitr and cook until the onions are soft and the bacon is cooked. Remove the pan off the heat to a heat safe trivet.
  • To the pot add the beans, ketchup, molasses, brown sugar, ground clove and mustard and stir to combine.
  • Cover and slide the pot onto the middle rack of your preheated oven. Bake for a total of one hour, stirring every 20 minutes. Uncover and bake for the last 20 mintues.
  • Allow the beans to cool a bit before serving.

Nutrition Facts : ServingSize 1 g, Calories 196 kcal, Carbohydrate 41 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 584 mg, Fiber 6 g, Sugar 18 g, UnsaturatedFat 2 g

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