Best Ham And Bean Stew Recipes

HAM AND BEAN STEW

Steps:

• In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender.

SLOW-COOKER SMOKY HAM AND NAVY BEAN STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
• Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.

SLOW COOKER HAM AND BEAN STEW

Steps:

• Stir the black-eyed peas, black beans, garbanzo beans, chili beans, onion, ham, and garlic together in a slow cooker. Cook on Low for 5 hours. Top with sour cream to serve.

HAM HOCK AND WHITE BEAN STEW

Steps:

• Frizzled Shallots:
• Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6-8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
• Honey-Mustard Cream:
• Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
• Stew and assembly:
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2-2 1/2 hours.
• Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
• Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
• Do Ahead
• Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.

SMOKY HAM AND NAVY BEAN STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
• Cover; cook on Low heat setting 10 to 12 hours.
• Just before serving, stir in parsley.

HAM AND BEAN STEW

Steps:

• 1 Sauté ham in a large soup pot until it starts to turn golden brown. Add onion and garlic, and sauté until the onion is translucent. Add the carrots, celery, and pepper, and sauté until the carrots are beginning to soften. 2 Add the cans of tomatoes with the liquid and bring to a simmer. Add the drained and rinsed cans of beans. Add the ham or chicken broth until the soup is at the right consistency. Season with salt and pepper, dried herbs, and spices and bring to a simmer.

PINTO BEAN AND HAM HOCK STEW

Steps:

• Soak beans overnight in water.
• Drain and pick out all bad beans or particles.
• Place beans in a stock pot with 4 cups of water.
• Add ham hocks and bring to a boil.
• Let beans and ham hocks boil for about 10 minutes and then turn down heat to medium.
• Add carrots, garlic, tomatoes, onion and celery.
• Cook for 4 hours on medium.
• By this time the ham hocks should be tender enough to take the meat off of the bone.
• Cut meat into little pieces the size of peas and return meat to soup.
• Discard bones.
• Add salt and pepper by measurement or to taste.
• Cook an additional 30 minutes to an hour to ensure the softness of beans.
• Enjoy!

HAM AND BEAN STEW

Steps:

• In a slow cooker, combine all ingredients; mix well.
• Cover and cook on low for 7 hours or until the potatoes are tender.

WHITE BEAN-AND-HAM STEW

Steps:

• In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour.
• Add the potatoes, leek, celery, carrot, parsnip, cabbage, and 1/2 teaspoon salt. Cover the stew and simmer over low heat for 1 hour. Transfer the ham hocks to a plate. Simmer the stew uncovered over medium heat until thickened and the beans and vegetables are very tender, about 45 minutes.
• Meanwhile, discard the skin and bones from the hocks and cut meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with freshly ground black pepper.
• Preheat the broiler.
• Ladle the hot stew into 8 heatproff soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary until the cheese is lightly browned, about 3 minutes.
• Serve right away.
• MAKE AHEAD: The stew can be refrigerated for up to 3 days. Reheat thoroughly, adding a little stock or water if necessary before topping and broiling.