Our Favorite Bean Recipes For Leftover Holiday Ham
A big, juicy ham is a traditional favorite for the holidays, not only because it’s the centerpiece of a great meal, but also because the leftovers are a good basis for several more meals. The savory, smoky ham bone can enrich soups, stews, and – of course – red beans. Chopped ham adds protein and rich flavor to all kinds of bean dishes – from breakfast to dinner. Ham also freezes beautifully, and it’s helpful to have on hand to add to your favorite recipes.
You can add chopped ham or a ham bone to almost any bean recipe – substituting for a ham hock if you like less intense flavor – but here are a few we think you’ll enjoy:
Dried red chili peppers, lots of garlic and a smoky ham hock add all the right flavors to creamy pinto beans.
Baby limas cook up tender and sweet and pair nicely with the saltiness of chopped ham.
This one couldn’t be easier – and using a slow cooker makes the lima beans especially creamy.
Senate Bean Soup is served in the dining room of the United States Senate every day, in a tradition that dates to the early 20th century.
Great Northern Beans & Ham is a favorite from Chef Jennifer Hill Booker, and its wonderful flavor comes from the use of both a ham bone and diced ham.
Our classic Southern Blackeye Peas recipe gets its great taste by starting with a savory base of diced ham and chopped bacon.
Split peas and ham is a delicious combination, found in cuisines all over the world.