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How to Make Ham and Beans and More - A Step-by-Step Guide

When it comes to comfort food, few dishes can compete with a warm, hearty pot of ham and beans. This classic recipe has been a staple in kitchens all over the world for generations, and for good reason. Not only does it provide a delicious and filling meal, but it also carries with it a sense of nostalgia and tradition that can make any meal feel like a special occasion. With its simple ingredients and rich flavors, ham and beans is the perfect dish for a cozy night in or a family gathering.<...

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Ingredients

  • 1 pound dried Great Northern beans, sorted and rinsed
  • 4 cups water
  • ¼ cup celery, chopped
  • 1 small onion, chopped
  • 2 bay leaves
  • ¼ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 leeks (bulb only), cut in half lengthwise
  • 1 pound cooked ham, cut into bite-size pieces
  • 5 slices bacon
  • 4 cups chicken stock
  • 1 pinch sea salt to taste
  • 1 pinch fresh ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 6 hrs
  • Additional Time: 8 hrs
  • Total Time: 14 hrs 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
  • Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
  • Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
  • Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

    • Nutrition

    459 cal.

    • Total Fat: 22g
    • Saturated Fat: 8g
    • Cholesterol: 48mg
    • Sodium: 945mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 12g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 26mg
    • Calcium: 128mg
    • Iron: 5mg
    • Potassium: 1071mg

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