Description
Hearty ham and beans bring Southern comfort to your kitchen, simmering with smoky, savory goodness. Rich pork and tender legumes merge in this classic one-pot meal you’ll crave on chilly evenings.
Ingredients
Scale
Meat and Protein:
- 8 ounces (226 grams) diced smoked ham (pre-cooked)
- 4 cups (960 milliliters) chicken stock
Vegetables and Aromatics:
- 2 carrots, chopped into even ½-inch pieces
- 2 celery stalks, chopped into even ½-inch pieces
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 6 sprigs of thyme, tied together with kitchen twine
Seasonings and Additional Ingredients:
- 2 tablespoons (30 milliliters) extra virgin olive oil
- ½ teaspoon kosher salt, plus extra to taste after cooking
- 2 tablespoons (30 milliliters) tomato paste
- 2 cans (15 ounces or 425 grams each) cannellini or navy beans, drained and rinsed
- ½ teaspoon ground black pepper
- 2 tablespoons (30 milliliters) chopped parsley, for garnish
- Optional: extra drizzle of olive oil for serving
Instructions
- Heat 2 tablespoons (30 milliliters) of extra virgin olive oil in a large skillet over medium heat, then sauté 8 ounces (226 grams) of diced smoked ham until it develops a golden-brown color and crispy edges.
- Prepare the aromatics by finely dicing 1 medium yellow onion, and chopping 2 carrots and 2 celery stalks into uniform half-inch pieces to ensure even cooking.
- Transfer the chopped onions into the skillet with the ham and cook until the onions become translucent and release a fragrant aroma, approximately 3-4 minutes.
- Add the diced carrots and celery to the skillet, sprinkle with 1/2 teaspoon (2.5 grams) of kosher salt, and continue cooking until the vegetables begin to soften and develop a slight tenderness.
- Introduce 2 minced garlic cloves to the vegetable mixture, stirring quickly to prevent burning, then incorporate 2 tablespoons (30 grams) of tomato paste and cook for an additional 2 minutes to enhance the depth of flavor.
- Carefully transfer the entire ham and vegetable mixture from the skillet into the slow cooker, ensuring all ingredients are evenly distributed.
- Pour 4 cups (946 milliliters) of chicken stock over the mixture, creating a flavorful liquid base for the dish.
- Drain and rinse 2 cans of cannellini or navy beans, then gently fold them into the slow cooker along with 1 bay leaf and a small bundle of fresh thyme sprigs tied together.
- Cover the slow cooker and set to low heat for 7-8 hours or high heat for 3-4 hours, allowing the flavors to meld and develop a rich, comforting consistency.
- Once cooking is complete, remove the thyme bundle and bay leaf, season with 1/2 teaspoon (1 gram) of ground black pepper and additional salt to taste.
- Serve hot, garnishing with 2 tablespoons (8 grams) of freshly chopped parsley and an optional drizzle of extra virgin olive oil for added richness.
Notes
- Leftovers develop even more intense, complex flavors as ingredients mingle overnight in the refrigerator.
- Crusty bread becomes the perfect accompaniment for soaking up every last drop of the rich, savory broth.
- Slow cooker magic transforms humble ingredients into a deeply satisfying, budget-friendly meal that feeds the soul.
- Caramelized vegetables and smoky ham create a flavor foundation that elevates this classic comfort dish.
- Fresh herbs like parsley and thyme brighten the hearty mixture, adding unexpected depth and freshness.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 30 mg