Ham And Beans And More Recipe

Name: Ham And Beans And More
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried Great Northern beans, sorted and rinsed; 4 cups water; 1/4 cup celery, chopped; 1 small onion, chopped; 2 bay leaves; 1/4 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1 teaspoon dried parsley; 1 tablespoon butter; 1 tablespoon olive oil; 2 leeks (bulb only), cut in half lengthwise; 1 pound cooked ham, cut into bite-size pieces; 5 slices bacon; 4 cups chicken stock; 1 pinch sea salt to taste; 1 pinch fresh ground black pepper to taste

Servings: persons

1 pound dried Great Northern beans, sorted and rinsed
4 cups water
1/4 cup celery, chopped
1 small onion, chopped
2 bay leaves
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 tablespoon butter
1 tablespoon olive oil
2 leeks (bulb only), cut in half lengthwise
1 pound cooked ham, cut into bite-size pieces
5 slices bacon
4 cups chicken stock
1 pinch sea salt to taste
1 pinch fresh ground black pepper to taste

1
Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
2
Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
3
Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
4
Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

1005

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound dried Great Northern beans, sorted and rinsed, 4 cups water, 1/4 cup celery, chopped, 1 small onion, chopped, and more.

Yes, Ham And Beans And More falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Ham And Beans And More

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions