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

Cook Time 1 30

Soaking Time 8

Total Time 9 50

Servings

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

Notes

You can use a leftover ham bone or a ham hock. If you use a leftover ham bone, reserve diced ham to add to the finished dish. If you go with a ham hock, you can cut the meat off the bone, then add it to the mix.
Cut your carrots and celery into larger pieces so that they’ll hold up during the long simmering time.
If your beans come with a seasoning packet, you can add it towards the end of the cook time if you like.

Nutrition