Homestyle Ham and Beans
Super cozy and warm, this ham and beans soup dish is perfect for the cooler seasons! When served with some cornbread to soak up the juices, it's a speedy weeknight meal to make!
Servings: 8 servings
Ingredients
- 1 lb dried white or navy beans (about 2 cups)
- 2 tbsp olive oil
- 1 ½ cups roughly diced carrot
- 1 cup diced celery
- ¾ cup diced onion
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 ham bone/hock
- 1 4- to 6-inch Parmesan rind
- 6 cups chicken stock
Instructions
- Cover dried beans with water and soak for 6-8 hours. Once soaked, drain beans and set aside.1 lb dried white or navy beans (about 2 cups)
- Over medium heat, warm olive oil in a 6-quart stockpot or Dutch oven. Sauté the carrot, celery, and onion with salt and pepper. Sauté until the onion is translucent, 5 minutes.2 tbsp olive oil, 1 ½ cups roughly diced carrot, 1 cup diced celery, ¾ cup diced onion, 2 tsp kosher salt, 1 tsp freshly ground black pepper
- Add soaked beans, ham bone, Parmesan rind, and chicken stock. Bring to a boil and reduce to a simmer. Cook until the beans are tender, 2-4 hours.1 ham bone/hock, 1 4- to 6-inch Parmesan rind, 6 cups chicken stock
- Once the beans are tender, remove the Parmesan rind and ham bone. Allow the beans to rest for 20 minutes so the liquid will continue to thicken. Remove any meat from the ham bone and add back to the beans. Alternatively, more ham can be added. Adjust beans for salt to taste and serve with cornbread.
Video
Nutrition
Serving: 1serving | Calories: 165kcal