Ham and Beans
A one-pot dish of ham, beans, and aromatics simmered until tender. Cooked low and slow on the stovetop for deep flavor and soft beans.
Ingredients
Method
If using dried beans, soak overnight in cold water and drain, or rinse well. Dice the ham into 1-inch pieces. Chop the onion, celery, and carrot into even pieces. Mince the garlic.
Heat a large pot or dutch oven over medium-high heat. Add the diced ham and cook for 3–5 minutes until lightly browned, stirring occasionally. Add the onion, celery, and carrot; cook for 5 minutes until softened.
Stir in the garlic and cook for 30 seconds. Add the drained beans and vegetable broth. Drop in the bay leaves and bring to a boil.
Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until the beans are very tender and the broth has thickened slightly. The mixture should be thick and chunky, not soupy.
Taste and adjust salt and black pepper as needed. Remove the bay leaves. Serve hot in bowls.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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