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Smoked Ham and Bean Stew

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“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.)”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add spinach and tomatoes to the pot, cover, and return to oven. Cook another 30-40 minutes until beans are fully tender.
  4. 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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