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A pot of ham and beans garnished with parsley.
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Ham and Beans

This ham and beans recipe is the best way to use up leftover ham! Creamy white beans cook with diced ham, vegetables and seasonings to make a simple, yet totally satisfying dish that is sure to get rave reviews.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Soaking Time 8 hours
Total Time 9 hours 50 minutes
Servings 8
Calories 378kcal
Author Sara Welch

Ingredients

  • 1 pound dry white beans such as Great Northern
  • 2 tablespoons butter
  • 3/4 cup onion diced
  • 2 large carrots peeled, halved and cut into 3/4 inch pieces
  • 2 stalks celery sliced
  • 1 tablespoon garlic minced
  • 1 ham bone or ham hock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 8 cups water
  • 2 cups diced ham
  • salt and pepper to taste
  • 2 tablespoons parsley chopped

Instructions

  • Place the beans in a large bowl and cover with cold water. Soak for 8 hours or overnight.
  • Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook for 5-6 minutes or until softened.
  • Add the garlic and cook for 30 seconds.
  • Return the soaked beans to the pot.
  • Place the ham bone, thyme, rosemary, brown sugar and bay leaf in the pot.
  • Pour the water into the pot and bring to a simmer.
  • Cook for 60-90 minutes or until beans are tender.
  • Discard the bay leaf and herb sprigs.
  • Discard the ham bone. Stir in the diced ham. If you're using a ham hock, remove the hock, cut the meat off the bone and return the meat to the pot.
  • Cook for another 10-15 minutes, then season with salt and pepper to taste.
  • Sprinkle with parsley, then serve.

Video

Nutrition

Calories: 378kcal | Carbohydrates: 46g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 431mg | Potassium: 120mg | Fiber: 4g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg