Bean Stew

Name: Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dry navy beans or peas; 4 c. boiling water; 1/2 c. sliced onion; 1 c. cooked, diced ham; 1/4 tsp. salt; 1 bay leaf; 1/8 tsp. pepper; 1 c. sliced carrots; 1/4 c. diced celery; 2 tsp. flour; 1 Tbsp. water

Eats Now Editorial Team · 2344 kcal · Soups & Stews

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Bean Stew – a delicious recipe with peas, boiling water, onion, ham, salt, bay leaf. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 c. dry navy beans or peas
4 c. boiling water
1/2 c. sliced onion
1 c. cooked, diced ham
1/4 tsp. salt
1 bay leaf
1/8 tsp. pepper
1 c. sliced carrots
1/4 c. diced celery
2 tsp. flour
1 Tbsp. water

1
Add beans to boiling water.
2
Return to boiling.
3
Boil 2 minutes.
4
Remove from heat.
5
Cover and soak for 1 hour.
6
Return to boiling; add onion, ham and seasonings.
7
Boil, uncovered, for 5 minutes; then cover and boil gently until beans are almost tender, about 1 hour.
8
Add carrots and celery.
9
Cook until tender, about 20 minutes.
10
Remove bay leaf.

2344

kcal

Calories

247

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. dry navy beans or peas, 4 c. boiling water, 1/2 c. sliced onion, 1 c. cooked, diced ham, and more.

Yes, Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2344 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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