Hearty Country Ham and Bean Stew

Name: Hearty Country Ham and Bean Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 lb smoked ham, diced; 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 bay leaf; 1 tbsp fresh thyme leaves; 8 cups chicken broth; 1 cup dried navy beans; 1 cup dried kidney beans; 1/2 tsp black pepper; Salt to taste; 2 tbsp chopped parsley

🕒 Prep: 15 min

🔥 Cook: 2 hours

🍽 Serves: 6

★★★★★

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This Hearty Country Ham and Bean Stew is like a warm hug on a chilly day. It's packed with smoky ham and tender beans, making it a satisfying meal that'll keep you cozy and content. Perfect for using up leftover ham or making the most of pantry staples!

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Ingredients for Hearty Country Ham and Bean Stew

Smoked ham brings a deep, savory flavor that's the backbone of this stew. Olive oil is used to sauté the veggies, adding a bit of healthy fat. Onion and garlic form the aromatic base that enhances every bite. Carrots and celery add sweetness and crunch, balancing the heartiness of the beans. A single bay leaf and some fresh thyme leaves infuse subtle herbal notes. Chicken broth is the liquid gold that ties it all together, while dried navy beans and dried kidney beans provide the stew's body and texture. A pinch of black pepper and salt to taste round out the flavors. Finally, fresh parsley adds a pop of color and freshness just before serving.

Tips & Tricks

If you’re short on time, use canned beans. Just rinse and add them halfway through the simmering process.
For an extra smoky flavor, toss in a smoked ham hock while the stew simmers.
Leftovers freeze wonderfully. Just be sure to cool completely before storing.

Serving Suggestions

This stew pairs beautifully with a slice of crusty bread or a warm biscuit to soak up all the flavorful broth. A simple green salad on the side adds a fresh contrast to the hearty stew.

Frequently Asked Questions

Can I make this stew in a slow cooker?: Absolutely! Just sauté the veggies and ham first, then transfer everything to a slow cooker. Cook on low for about 6–8 hours.
What if I don’t have fresh thyme?: No worries! Substitute with 1 tsp of dried thyme instead.

Hearty Country Ham and Bean Stew Recipe Walkthrough

First things first, get those beans ready. Soak your navy beans and kidney beans overnight in a large bowl of cold water. This helps them cook more evenly and saves you from crunchy beans later. Once soaked, drain and rinse them well.

Grab a large pot and heat up the olive oil over medium heat. Add in your chopped onion and minced garlic. Stir them around until they turn translucent and fill your kitchen with a mouthwatering aroma.

Next, toss in the carrots and celery. Let them cook for about 5 minutes, just until they start to soften. You want them to hold up well during the longer simmering process.

Add the diced smoked ham and let it mingle with the veggies for a few minutes. This is where the magic begins as the ham releases its smoky goodness.

In go the soaked beans, bay leaf, thyme, and chicken broth. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it work its magic for 1.5 to 2 hours, until the beans are tender.

Once the beans are perfectly cooked, season the stew with black pepper and salt to taste. Don’t forget to fish out that bay leaf before serving! Just before you ladle it into bowls, stir in the chopped parsley for a touch of freshness.

Why You'll Love This Recipe

Comforting and filling, ideal for cold weather.
Rich, smoky flavors from the ham.
Great way to utilize pantry staples like beans and broth.
Simple steps but deeply flavorful results.

Ingredients

1 lb smoked ham, diced

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 bay leaf

1 tbsp fresh thyme leaves

8 cups chicken broth

1 cup dried navy beans

1 cup dried kidney beans

1/2 tsp black pepper

Salt to taste

2 tbsp chopped parsley

Step-by-step Instructions

1. Soak the navy beans and kidney beans overnight in cold water.

2. Drain and rinse the beans.

3. In a large pot, heat olive oil over medium heat.

4. Add the onion and garlic, sauté until translucent.

5. Add carrots and celery, cook until they start to soften.

6. Stir in the diced ham and cook for a few minutes.

7. Add the soaked beans, bay leaf, thyme, and chicken broth to the pot.

8. Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours until beans are tender.