Ham and Bean Stew (Printable Version)
A cozy blend of tender beans, leftover ham, veggies, and fragrant herbs. The ideal way to use up a ham bone.
# What You'll Need:
01 -
1 ham bone leftover from a baked ham.
02 -
1 pound Great Northern beans, dried.
03 -
2 cups diced leftover ham.
04 -
2 carrots, diced after peeling.
05 -
1 diced onion.
06 -
6 cups of veggie or chicken broth.
07 -
2 celery stalks, chopped into pieces.
08 -
4 finely minced garlic cloves.
09 -
1 teaspoon dried thyme leaves.
10 -
2 whole bay leaves.
11 -
Salt and black pepper, adjust as needed.
12 -
Fresh parsley leaves to sprinkle on top.
# Steps to Follow:
01 -
Give the beans a rinse. Soak them overnight, or quickly soak by boiling a bit and letting them sit an hour. Drain after that.
02 -
Cook up the garlic, onions, celery, and carrots for five minutes, stirring, until they soften.
03 -
Toss in the diced ham, beans, ham bone, broth, thyme, and bay leaves. Mix it up.
04 -
Let it come to a boil, then turn it to low. Cover the pot and let it simmer for an hour and a half to two hours until beans soften up.
05 -
Take out the ham bone, pull off any leftover meat, and mix it back in. Add salt and pepper now.
06 -
Throw some parsley on top and serve while it's warm.
# Additional Notes:
01 -
Ham hocks can stand in for the ham bone.
02 -
Soup gets thicker as it cools.
03 -
Store in the fridge for up to 3 days.