Jamaican Ham And Bean Soup Recipes

Steps:

• In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
• Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Steps:

• 1. In a large saucepan heat the oil over medium heat until hot. Add onion; cook an stir 3 to 4 minutes or until tender.
• 2. Add refried beans, whole kernel corn, shoepeg corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• 3. Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
• 4. To serve, ladle soup into individual bowls. Top each serving with 1 Tbsp. sour cream and 1 lime slice.

Steps:

• Heat oil in large saucepan over medium heat until hot.
• Add onion; cook and stir 3 to 4 minutes or until tender.
• Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well.
• Bring to boil.
• Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Add ham, olives and lime juice; mix well.
• Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
• To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook onion in saucepan over medium heat 2 to 3 minutes or until crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

Steps:

• In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
• Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
• Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.