Ham And Beans Recipe Paula Deen
4 sprigs of fresh parsley.
Ham and beans recipe paula deen. Sauté the onion until lightly browned. Wash the beans and soak overnight in cold water. Remove the ham from the oven and using a sharp knife make a crosshatch pattern no more than 1 4 inch deep in the surface of the ham.
1 large meaty hambone. Preheat oven to 325 f. Cook ham hock on top of oven for about 30 minutes save the liquid and add to your beans.
Heat the butter in a small skillet over medium heat. Add to ham to soup mixture. 2 whole celery stalks ribs with leaves rinsed and cut into large chunks.
Add the ham hock beans and more liquid to cover beans. Add onions carrots celery salt and pepper and saute until tender. For the ham stock.
Add beans broth bay leaf collards salt and pepper to taste and simmer uncovered stirring occasionally 20 minutes so the flavors can develop. Add chicken stock and bring to a boil. 1 large onion unpeeled and quartered.
Add the onion to the pot of beans. In a heavy bottomed soup pot over medium heat cook onion garlic ham and thyme in oil and butter stirring occasionally until onion is softened about 4 minutes. Place the ham in a roasting pan and bake for 3 to 4 hours or until an instant read thermometer inserted into the thickest part of the ham registers 150 f about 18 minutes per pound.