Ham hock and beans from Emeril Lagasse and quick ham and bean soup from Quick Cooking magazine are some good ham and beans recipes. The recipes include ingredients such as onions, black pepper, navy beans and chicken broth.
To make ham hock and beans, heat 2 tablespoons of vegetable oil in a Dutch oven over medium heat. Sear 8 medium smoked ham hocks for four to six minutes or until they brown, and remove them. Add 2 cups of chopped onions, season them with black pepper, and sauté them for two minutes. Stir in 1 pound of dried navy white beans and 2 bay leaves, season them with pepper, and sauté them for one minute. Add the ham hocks and 10 cups of water, bring it to a boil, and let it simmer for two hours or until the meat falls off the bone. Remove the bay leaves, and season the ham with salt and pepper.
To make quick ham and bean soup, sauté 2 sliced carrots, 2 chopped celery ribs and 1/2 cup of chopped onion in 2 tablespoons of butter in a saucepan. Stir in 4 cans of rinsed and drained great northern beans, 4 cups of chicken broth, 2 cups of cubed and cooked ham, 1 teaspoon of chili powder and 1/2 teaspoon of minced garlic, as well as 1/4 teaspoon of pepper and 1 bay leaf. Bring it to a boil, reduce the heat, and cook for 15 minutes.