Smoked Ham and Bean Stew

"There's a great butcher shop down the street from my folks; they always supply the smoked ham for the holidays. I tried this recipe to use up the leftovers---it was soooo good!! It's a take on a Tuscan Bean Stew recipe I had found a while ago. Serve this with a big chunk of rustic bread. (If you didn't want to use dried beans, just use canned beans--drain and rinse.)"
 
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Ready In:
2hrs
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Put the dried beans in 4 quarts of water--add 3 tablespoons salt and stir to dissolve. Soak overnight at room temperature. (At least 8 hours and no more than 24.) Drain and rinse well.
  • Heat oven to 250 degrees. Saute onions, celery, and carrots until they are softened and lightly browned. Stir in garlic and cook for about 1 minute. Add ham, broth, water, bay leaves, and beans. Increase heat to high and bring to a simmer. Cover pot and place in oven; cook 45 minutes to an hour.
  • Add spinach and tomatoes to the pot, cover, and return to oven. Cook another 30-40 minutes until beans are fully tender.
  • Remove from oven; take bay leaves out of the stew. Recover the pot and let it stand for 15 minutes before serving.

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RECIPE SUBMITTED BY

I love trying new recipes. Food Network and PBS food shows are my favs. I work nights so quick and easy recipes are the best.
 
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