Ham And Beans Recipe

Growing up, nothing said comfort like a pot of simmering navy beans and ham on the stove, its savory aroma wrapping the whole house in a cozy embrace. This recipe is like a warm hug in a bowl, perfect for chasing away the chill on a crisp evening. Grab your spoon and dive into this nostalgic culinary journey.

My recipe for Ham and Beans is so nutritionally dense. It’s got protein and fiber, for sure, from the dried navy beans and the diced ham.

But the real richness and depth of flavor come from the ham hock; it’s smoky, and combined with garlic and thyme, makes for a really comforting and delicious meal. And it’s nutritious, with all that beans and ham!

Ingredients

• Dried Navy Beans: High in fiber and protein, great for heart health and digestion.
• Smoked Ham Hock: Adds rich, smoky flavor; source of protein and collagen.
• Diced Ham: Provides hearty protein and slight saltiness.
• Onion: Adds sweetness and depth, rich in antioxidants.
• Garlic: Enhances flavor with a mild heat; supports immune health.
• Carrots: Sweetness, crunch, vitamin A, and fiber.
• Celery: Crunchy texture, low-calorie, good source of antioxidants.

Ingredient Quantities

• 1 pound dried navy beans
• 8 cups water
• 1 smoked ham hock or ham bone
• 2 cups diced ham
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 cup chopped carrots
• 1 cup chopped celery

How to Make this

1. Wash the dried navy beans well with cold water and remove any dirt or damaged beans. Soak the beans in a bowl of water overnight or for at least 8 hours, and then drain.

2. In a substantial saucepan or Dutch oven, warm the olive oil over a medium flame. Toss in the minced onion and allow it to cook gently for around 5 minutes, keeping an eye on it, until it becomes soft and see-through.

3. Place the garlic in the pot, and let it mingle with the oil for a minute, stirring frequently to ensure it doesn’t brown too much. Then add the broth and water.

4. Add 8 cups of water to the pot, then mix in the beans that have been soaked and drained, the smoked ham hock, the cubed ham, the bay leaves, the black pepper, and the dried thyme.

5. Take the mixture and put it over high heat. Bring it to a boil. Then reduce the heat to low and let it simmer as follows:

Uncovered

For about 1 hour

Stirring it occasionally.

This is what is recommended for preparing the mixture properly.

6. After 1 hour, add the chopped carrots and chopped celery to the pot. Continue to simmer for another hour, until the beans and vegetables are tender.

7. Take out the ham hock from the pot and allow it to cool a bit. Separate the meat from the bone. Shred the meat and put it back in the pot.

8. Add salt to taste, adjusting the seasoning as necessary.

9. Take out the bay leaves prior to serving.

10. Serve the beans and ham hot. If desired, garnish with fresh herbs or a dash of hot sauce.

Equipment Needed

1. Large Bowl
2. Colander or Sieve
3. Measuring Cups
4. Measuring Spoons
5. Cutting Board
6. Chef’s Knife
7. Saucepan or Dutch Oven
8. Wooden Spoon or Spatula
9. Ladle

FAQ

• Can I use canned beans instead of dried beans?Absolutely, you are able to replace 3 cans of navy beans. Be sure to rinse and drain them. Because the beans in the cans are already cooked, you will need to watch the time and reduce it accordingly. Otherwise, you risk overcooking the beans.
• What can I use as a substitute for the ham hock?In the absence of a ham hock, you might try smoked sausage, bacon, or simply a heftier portion of diced ham.
• How can I make this recipe vegetarian?Skip the ham hock and ham, and use a vegetable broth for better flavor. You can add smoked paprika or liquid smoke if you want a smoky flavor.
  
• Can I prepare this dish in a slow cooker?
  Yes, combine all ingredients in a slow cooker and cook on low for 7-8 hours or until beans are tender.
• How do I store leftovers?Store uneaten food in an airtight container in the fridge for 4 days or less. Reheat on the stovetop or in the microwave.
• Can this dish be frozen?Indeed, freezing ham and beans is possible. Just store them in a freezer-safe container and they’ll be good for up to three months. To thaw, simply move them to the refrigerator the night before you intend to reheat and consume.
• Why do I need to soak the beans?The beans benefit from a soaking because it shortens the time required to cook them and gets them ready to eat. They can be soaked overnight in water or boiled for 1 to 2 minutes and then left to sit for 1 hour. After either of those methods, you can proceed with whatever recipe you have in mind that uses beans.

Ham And Beans Recipe Substitutions and Variations

1 lb dried navy beans = 1 lb dried great northern beans = 1 lb dried cannellini beans.
1 smoked turkey leg or 1-2 ham shanks can be substituted for 1 smoked ham hock or ham bone.
1 large onion, chopped can be replaced with 2-3 shallots, chopped.
1 teaspoon dried basil or 1 teaspoon dried oregano can substitute for 2 bay leaves.
1 tablespoon olive oil = 1 tablespoon vegetable oil = 1 tablespoon canola oil.

Pro Tips

1. For enhanced flavor, consider adding a splash of apple cider vinegar or a tablespoon of Dijon mustard to the soup just before serving. This can help balance the richness of the ham and beans with a bit of acidity.

2. To save time and add depth to the flavors, you can use a pressure cooker or an Instant Pot to cook the beans. This method can significantly reduce the cooking time while maintaining the soup’s robust flavor.

3. For extra creaminess, after cooking, use an immersion blender to partially blend the soup, being careful to leave some beans and vegetables whole for texture.

4. Enhance the smokiness by briefly toasting the dried thyme in the olive oil with the onions before adding the garlic and other ingredients. This will release its aromatics and deepen the flavor profile.

5. Consider using homemade chicken or vegetable broth in place of the water for a richer base. Additionally, adding a parmesan rind to the simmering pot can infuse the soup with a savory umami boost.