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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 233.5
  • Total Fat: 8.6 g
  • Cholesterol: 35.2 mg
  • Sodium: 284.8 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 12.4 g
  • Protein: 23.6 g

View full nutritional breakdown of Easter Ham Bone and Beans calories by ingredient
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Easter Ham Bone and Beans

Submitted by: SARA772779

Introduction

Excellent way to clean the ham bone of all the meat after Easter. Soak beans overnight or the morning before cooking. Excellent way to clean the ham bone of all the meat after Easter. Soak beans overnight or the morning before cooking.
Number of Servings: 20

Ingredients

    1 pound of Great Northern Beans, dry
    1 pound of Small Red Beans, dry
    2 onions, chopped
    3 cloves garlic, chopped
    1 TBSP Olive Oil
    2 cans of Swanson's Chicken Broth
    2 TSP salt
    2 TBSP Thyme
    1 TBSP Cayenne Pepper
    3 Bay Leaves
    Ham Bone with meat, from spiral cut
    1 roll of Owen's Country Sausage

Directions

In large stock pot, add enough olive oil to cover the bottom, heating until warm. Add chopped onions and garlic and cook until soft, about 3 -4 minutes. Add thyme, cayenne pepper and Bay Leaves. Place Ham Bone in pot and cover with soaked beans. Break apart the sausage and place in pot. Add chicken stock and 6 cups of water to cover. Bring to a low simmer and allow to cook 2 1/2 - 3 hours. Add more water if needed.

Add salt and pepper taste. Remove Bay Leaves prior to serving. Makes 20 one cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user SARA772779.






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Member Ratings For This Recipe

  • DRP1371

    Incredible!
    1 of 1 people found this review helpful
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    Very good and loaded with protein and fiber. Easy to make with lots of leftovers to feed on all week. - 4/22/09

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  • BODACIUOS

    Very Good
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    This came out very yummy. I forgot the sausage, but cut up any ham chunks. I split it into a lot of portions, and enjoy it for lunches on a grab-n-go enjoyment. I would make again! - 4/13/12

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  • AGASSIFAN


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    All dried beans need to be soaked overnight in water, then you drain the soaking water and use the beans in you recipe following whatever liquids the recipe calls for...You can also rehydrate beans by boiling them with just enough water to cover by 1/2 inch, and let sit 1 hour...dry beans=less salt! - 11/30/10

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  • PMORENA


    0 of 1 people found this review helpful
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    I'm confused because the ingredients say "dry beans" and yet the directions say to cover with soaked beans... - 4/27/09

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