Ham and Beans

Creamy white beans and diced ham simmered over a base of sweated onion, carrot, and celery, then served over white rice. It uses canned beans, so the time on the stove is about letting the flavors come together and the stew thicken.

Serves 6

Ingredients

• 3 (15 oz / 425g) cans of cannellini beans (or Great Northern or navy beans), low-sodium preferred, drained
• 1 lb (450g) diced ham
• 2 tbsp olive oil or butter
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tsp tomato paste
• 1 cup (240ml) dry white wine
• 3 cups (700ml) chicken stock (low-sodium or unsalted preferred)
• 2 bay leaves
• A few sprigs of fresh thyme
• Salt and pepper
• Cooked white rice, for serving (optional)

Stocks & Soups

Chicken Stock Beef Stock Pork Stock French Onion Soup Creamy Potato Soup with Cheddar and Chives Pork Ramen Chicken Ramen Gumbo

Building Flavor from Water→

Method

Remember that ham is very salty, and the beans will get saltier as they cook, so don't season until the end. Also, don't boil beans, or the skins will come off and they will disintegrate.

Sweat the aromatics

Heat olive oil in a large pot over medium-low heat and sweat the mirepoix until softened, about 8–10 minutes, stirring occasionally. Stir in the tomato paste and cook for 1–2 minutes, then deglaze with white wine, scraping up any browned bits, and let it reduce for a minute or two.

Simmer the stew

Add the beans, diced ham, chicken stock, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cook for 1 hour, stirring occasionally. Since this uses canned beans that are already cooked, this hour is really about melding the flavors and letting the stew reduce and thicken, rather than cooking the beans through.

Season and serve

Remove the bay leaves and thyme sprigs and season with salt and pepper to taste. Serve ladled over a scoop of white rice.