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bean and ham stew

JenniferMS avatar
Recipe by
Jennifer S
@JenniferMS
Philadelphia, PA

This came about because I wanted to clean out my freezer. I found a ham bone and wanted to use it. So, rummaging through the refrigerator I found the fennel and not much anything else. I used what I had on hand. This is so flavorful and filling you can serve as a main course with a loaf of crusty bread for soaking up the broth. I call it stew because I let the broth cook down some to get the beans to break down and make things creamy.

►
yield 4 -6
prep time 15 Min
cook time 4 Hr
method Stove Top

Ingredients For bean and ham stew

  • 1 lb
    dried navy beans
  • 1 Tbsp
    vegetable oil
  • 3 lb
    ham hocks or a ham bone
  • 1 md
    onion
  • 1 md
    fennel bulb
  • 4 clove
    garlic
  • 1/4 c
    white wine
  • 3
    bay leaves
  • 1 tsp
    herbs de provence
  • 1 Tbsp
    parsley

How To Make bean and ham stew

  • 1
    In a large bowl add beans and 3 quarts water and soak overnight. Or can rinse and boil a few hours to get beans semi soft and rehydrated. When ready drain and rinse the beans. I rarely soak overnight.
  • 2
    In a large stock pot heat the oil and add the ham bone or hocks. Sear on each side about 4-5 minutes to brown. Remove and set aside.
  • 3
    Chop the onion and core and chop the fennel bulb and add to pot. Cook until softened, 5 minutes. Add garlic, I usually chop that too. Pour in the wine. Scrape up any bits in the bottom of the pot and simmer until the liquid is mostly gone.
  • 4
    Add bay leaves and herbs de Provence. Here is when I add 1 quart of chicken stock and 2 quarts of water. You can use all water; it will be very flavorful.
  • 5
    Return the hocks or bone to the pot and bring to a boil. Reduce and simmer until the meat is falling off. About 2 hours.
  • 6
    Remove the bones and let cool, stir in the beans and cook covered about 1 hour. Once the meat is cool, pick and shred the meat, discard the skin and bones. Return the meat to the pot and simmer another 45-60 minute. Cook until the beans are tender and some liquid is reduced and thickening.
  • 7
    Salt and Pepper to taste. I usually only need pepper. Remove the bay leaves. The ham adds lots of seasoning. Garnish with fresh chopped parsley and serve with crusty Italian bread for soaking up the broth.
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