Welcome to a cozy bowl of comfort with our Hearty Ham and Bean Medley! This recipe brings together the smoky richness of ham with a trio of beans for a satisfying meal that warms you from the inside out. Perfect for a chilly evening or whenever you need a little hug in a bowl.
Smoked ham hock is the star here, lending a rich, smoky flavor to the broth. It’s perfect for slow-simmering to extract all its goodness. Olive oil starts the sauté, adding a subtle fruitiness. Onion and garlic form the aromatic base, with their familiar, comforting scents. Carrots and celery add sweetness and a bit of crunch, balancing the dish’s textures. Chicken broth serves as the hearty foundation, amplifying flavors as everything melds together. The trio of cannellini beans, kidney beans, and black beans bring a variety of textures and nutrients, making it a satisfying meal. A bay leaf and thyme add herbal notes, while black pepper gives a subtle kick. Finish with salt to taste and a touch of fresh parsley for a burst of color and flavor.
This medley pairs fantastically with a slice of crusty bread or a warm, buttered roll to soak up all that delicious broth. A simple green salad on the side adds a refreshing contrast to the soup’s richness.
Start by heating up those two tablespoons of olive oil in your trusty large pot over medium heat. Toss in the diced onion and minced garlic. Let them sizzle and turn translucent, about 5 minutes should do it. You’ll know it's ready when your kitchen smells like you could eat the air.
Next, add the sliced carrots and chopped celery. Stir them around for about 3-4 minutes until they start to soften up just a bit. They should still have some crunch since they’ll continue cooking later.
Now, nestle that ham hock right in the center of your pot. Pour in the chicken broth, bringing everything to a gentle boil. This is where the flavors start to really come together.
Reduce the heat to low, add your rinsed and drained beans – cannellini, kidney, and black beans. Give it a good mix. Toss in the bay leaf, thyme, and black pepper. Let it all simmer for a good hour. Stir occasionally and enjoy the aroma filling your home.
Once the hour is up, carefully remove the ham hock. Shred the meat, discarding any bones, and return the tender pieces back into the soup. Stir everything together and taste for seasoning. Add salt as needed.
Serve hot, garnished with freshly chopped parsley for a touch of freshness and color.
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