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Ham Bone Beans

| August 12, 2013 | 9 Comments

Ham Bone Beans recipe on Taste of Southern . com
Follow easy, step-by-step, photo illustrated instructions for making this delicious Ham Bone Beans recipe.  Use that leftover ham bone, or ham hock, to make this creamy bean dish that can be served as a side dish or a main dish either one.  We’ll show you how to make it and we’ve got a printable recipe to go with it.

 

Ham Bone Beans, slider.
Ham-Bone Beans Recipe:

 

I finally found a way to use the leftover ham bone I’ve had in the freezer for the past couple of months.  I placed it there after I completed making the Baked Picnic Ham Recipe that I posted here on Taste of Southern some time back.  I’m glad I saved that bone.

I also had about half a package of dried Northern Beans leftover from making another recipe and had already sorted through the beans and placed them in soak when I decided to make Ham Bone Beans. Amazingly, for me, I even had some celery in the refrigerator.  I don’t normally have celery on hand around here.

The beans had soaked over night and I was just going to cook them up with a ham hock when I spotted the ham bone in the freezer.  That’s when I sat down and put this recipe on paper and began taking pictures of the process.  It wasn’t my original plan but isn’t it neat how some things just happen that way?

It’s really a simple recipe and the end product turned out to be absolutely delicious.  I added a little mixture of flour and water towards the end to thicken up the broth and that just turned the recipe into a creamy, almost soup like texture.  Originally, I figured it would be just a good side dish but, after making some hoe cakes, I turned it into a main dish for my supper.

You can use a leftover ham bone if you have one, or ham hocks if you have those.  Just make it a bit meaty and dig in.  Are you ready to give it a try?  Alright then… Let’s Get Cooking!

 

Ham Bone Beans, ingredients you'll need.
Ham-Bone Beans Recipe:  You’ll need these ingredients.

 

Ham Bone Beans, soak over night.
OK, I’m jumping into this recipe a little further than usual.

So, to catch up a bit, you will need to sort through your dry Northern Beans to remove any bad beans, stones, or any other foreign items that might have ended up in the bag.  Beans are harvested mechanically these days and they are not washed prior to being packaged.  You need to check them for foreign objects before proceeding with any recipe.

The photo above is where they were after soaking overnight in water.  Now, let’s move on with the recipe and use up some leftovers.

 

Ham Bone Beans, drain and rinse.
After soaking the beans overnight, drain them in a colander, and then rinse them under cold running water for a couple of minutes.  Stir the beans around to help remove any dirt or dust that might be on the beans.

 

Ham Bone Beans, add the ham bone to the pot.
Place your ham bone or ham hocks in a large sauce pan.  This one had been in the freezer for awhile but it’s fully cooked.  I just added it to the pot as I knew it would warm up sufficiently by the time the beans were complete.

 

Ham Bone Beans, add the beans.
Add the rinsed and drained beans to the pot.

 

Ham Bone Beans, cover with water.
Add enough water to the sauce pot to cover the ham bone and beans with about three inches of water.  Place the pot over Medium Heat on your stove top and let it come to a low boil.  We’re going to let the beans cook, uncovered, for one hour before we add our seasonings and other items. You’ll need to stir them about every 20 minutes as they cook and to just keep an eye on them.

After about an hour, remove the ham bone or ham hocks, set them aside, and let them begin to cool.

 

Ham Bone Beans, chop the onions.
As the beans near having cooked for about an hour, chop up the onions.

 

Ham Bone Beans, chop the celery.
Then, chop the celery into small pieces.

 

Ham Bone Beans, add to the pot of beans.
Add the chopped Onions and chopped Celery to the cooking pot of beans.

 

Ham Bone Beans, add the sugar.
Add the Sugar.

 

Ham Bone Beans, add the salt.
Add the Salt.

 

Ham Bone Beans, add the black pepper.
Add the Black Pepper.

 

Ham Bone Beans, remove meat from the bone.
Remove all the meat you can from the bone once it has cooled enough to where you can handle it without burning yourself.  Place the meat back in the pot and allow the beans to continue to cook until they are done.  You’ll need to taste the beans in order to be sure they are soft and tender to your liking.  You’ll also want to taste them to see if they need more Salt or Pepper.

 

Ham Bone Beans, mix water and flour.
Mix two Tablespoons of Flour with enough COLD water to make a slurry.  Stir it until all the large lumps have dissolved.

 

Ham Bone Beans, add thickener to the pot.
Add the Flour and Water mixture to the pot of beans and stir it in well.  Let the beans continue to cook for a few minutes longer and it should thicken up into a nice and creamy broth.  This will really depend on how much liquid you have remaining after the beans have cooked down.  Adding the thickener is optional by the way.  If you don’t want it to be creamy, just serve them as they are.  It’s up to you.

 

Ham Bone Beans recipe on Taste of Southern . com
Serve the beans while warm and… Enjoy!

 

Ham Bone Beans

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 8-10 Servings

Ham Bone Beans

Follow easy, step-by-step, photo illustrated instructions for making this delicious Ham Bone Beans recipe. Use that leftover ham bone, or ham hock, to make this creamy bean dish that can be served as a side dish or a main dish either one. We'll show you how to make it and we've got a printable recipe to go with it.

Ingredients

  • 1 leftover Ham Bone or Ham Hocks.
  • 1 package dry Northern Beans
  • 1 small Onion
  • 1 stick Celery
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 Tablespoons Flour

Instructions

  1. Sort through dry beans removing any sticks, stones or other foreign items.
  2. Soak beans in water overnight.
  3. Drain beans, rinse under cold water and set aside.
  4. Place the cooked ham bone or ham hocks in a large sauce pan.
  5. Add the dry beans.
  6. Add enough water to cover the beans and bones by about three inches.
  7. Place over medium heat, bring to a low boil and let cook for one hour.
  8. Remove the bone, set aside and let cool.
  9. Add chopped onion.
  10. Add chopped celery.
  11. Add sugar.
  12. Add salt.
  13. Add Black Pepper and stir well.
  14. Remove any meat from the bone and discard the bone.
  15. Return the meat to the pot with the beans.
  16. Continue to cook the beans until they are soft and tender.
  17. Taste the beans and add additional salt and/or black pepper to taste.
  18. Mix flour and water, removing any large lumps as you stir.
  19. Stir the mixture in the beans and let cook for a few minutes longer to thicken.
  20. Serve warm and enjoy!
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Your Comments:  How do you like to use any leftover ham bones?  Do you make soups with them?  I’d love to hear your comments and thoughts on our recipe.  I do hope you will try it and come back and let me know how it turns out for you.  It will only take a minute or two for you to share your thoughts in the Comment section below.  Please know that all Comments are moderated.  That just means that I read each and every one of them before they are approved for our family friendly site here on the Internet.  Thank you for sharing your comments with us.  It might encourage someone else to give our recipes a try as well.

Sign Up For Our Free Newsletter:  Before you go, be sure to sign up for our FREE Newsletter that we send out each week.  I try to post a new recipe each Monday and then send out a Newsletter to let you know that a new recipe has been posted.  It’s a great reminder to keep you up to date with whats happening here on taste of Southern.  The Newsletter is absolutely free and you can find the Sign up box below or in the top right hand corner of each page.  Also, should you ever decide that you no longer want to receive our Emails, it’s even easier to unsubscribe.  Thank you for telling your family and friends about us and helping us spread the word about our home here on the net.

Be Blessed!!!
Steve

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Category: Side Dishes, Soups & Stews

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (9)

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  1. Joan says:

    Oh my. This Ham Bone Bean recipe is delicious. The only change I made was to use 1/2 tsp. of salt instead of 1 tsp. That little bit of sugar does something great for this recipe. I’ll try any bean recipe, hot or cold, as I love them. In 45+ years of cooking, this is by far the best recipe I’ve found. Gonna’ have to start buying beans in 50 lb. sacks now!!! Thank you, Steve.

  2. Ron says:

    Just tried your recipe and it was the bomb!

    • Steve Gordon says:

      Hi Ron, I do hope you meant they were really good. (Smile) I do appreciate you trying our Ham Bone Beans recipe and I’m happy to hear that you liked them. Perhaps it will encourage someone else to give them a try.

      I’m thankful you found Taste of Southern and do hope you will visit with us again… real soon. Be Blessed!!! -Steve

  3. Terry (Ted) Muse says:

    Hi Steve,
    I’ve noticed in most of your recipes you use a little sugar. I’m from Tennessee and I use to watch my grandmother cook. She was a great cook and was always cooking something. But I hardly ever saw her put sugar in what she was cooking. I was just wondering what the sugar did what ever you were cooking. Thanks and have a great day.
    Happy Trails,
    Terry

    • Steve Gordon says:

      Hi Ted, Thank you for your question. Mama always said the sugar “just makes it better.” Her own mother passed away when she was just a child so not really sure where she picked up the habit of adding sugar from. Her and her sisters took to cooking at an early age as they had a large family and lots of mouths to feed. Never saw my Grandpa do anything in the kitchen so doubtful she learned from him either.

      Lots of kids just don’t like vegetables because they have a somewhat bitter taste. Adding just a little sugar can take away some of that, so I suspect it was used back then to get some of the younger kids to eat their veggies.

      I must admit, I never really questioned it growing up. I saw Mama do it, so I started following her recipes.

      I appreciate the question, just wish I had a more definitive answer for you. I hope you’ll find a recipe or two that you might give a try, and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  4. Rita Howard says:

    Love the recipe, I used ham hocks and it was very good, I especially like how you told to thicken it, worked great. Thank you for such wonderful graphics and full ingredents,made dinner just a little bit simpler for me God Bless You, Rita

    • Steve Gordon says:

      Hi Rita, I’m happy to hear that you enjoyed the Ham Bone Beans recipe. I’m glad we could help out. Thank you for your comments and your compliments on our site, it’s greatly appreciated. I do hope you can try some of our other recipes and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  5. Stacia says:

    This was my first time doing anything with the leftover Christmas ham so figured I’d try making ham and beans, and it turned out amazing! Only changes that I made were that I shredded half a cabbage and added that as well as less than half a teaspoon of garlic powder. Also figured I’d try out the skillet cornbread at the same time, and that with the beans is pretty much a main dish on it’s own. Thanks for sharing these recipes!

    • Steve Gordon says:

      Hi Stacia, Thank You for trying our Ham Bone Beans recipe, I’m happy you liked it and that you made it your own with the addition of the cabbage. Yes, sometimes just some beans and cornbread can make a great meal on it’s own. Keep up the good work.

      Thank you for sharing your comments and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

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