HAM & WHITE BEANS

Step 1: Prepare the Beans

1. Soak the Beans (Overnight Method): Place the dried beans in a large bowl, cover with water (at least 2 inches above the beans), and soak overnight. Drain and rinse the beans before cooking.
   • Quick Soak Method: Boil the beans in water for 2 minutes, remove from heat, and let them sit for 1 hour. Drain and rinse.
2. Soaking reduces cooking time and makes the beans easier to digest.

Step 2: Sauté the Vegetables (Optional for Added Flavor)

1. In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
2. Sauté the diced onion, carrots, and celery for 4-5 minutes, until softened and fragrant.
3. Add the minced garlic and cook for 1 minute more.

Step 3: Combine Ingredients

1. Add the soaked and drained beans to the pot along with the ham, chicken stock, bay leaves, thyme, and smoked paprika.
2. If using a ham bone, place it in the pot for added flavor. For cubed ham, stir it in at this stage.

Step 4: Simmer the Soup

1. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally.
2. Check the beans periodically. If they are too thick, add more stock or water as needed.
3. Remove the bay leaves and ham bone once the beans are tender. Shred any remaining meat from the bone and return it to the pot.

Step 5: Season and Serve

1. Taste the soup and season with salt and black pepper as needed. (Be cautious with salt, as the ham may already be salty.)
2. Stir in red pepper flakes or parsley, if desired.

Slow Cooker Instructions:

1. Place all ingredients into the slow cooker, ensuring the beans are covered with liquid.
2. Cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender.
3. Remove the ham bone, shred the meat, and return it to the slow cooker.

Serving Suggestions:

• Serve the ham and white beans in bowls, garnished with fresh parsley.
• Pair with warm cornbread, crusty bread, or biscuits for a complete meal.
• Add a side of collard greens or a simple green salad for a well-rounded dinner.

Tips for Success:

• Use Leftovers: This recipe is a great way to use leftover holiday ham or a ham hock.
• Bean Varieties: Experiment with other beans like cannellini or baby lima for a different texture.
• Creamier Beans: Mash a few beans with the back of a spoon to create a thicker, creamier broth.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen as it sits, making it even better the next day!
• Freezing: Freeze portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Variations:

• Southern-Style: Add a splash of hot sauce or a dash of vinegar for tanginess.
• Herbaceous Twist: Add rosemary or sage for a fragrant boost.
• Vegetable Boost: Stir in spinach or kale during the last 10 minutes of cooking for extra nutrients.

Conclusion:

Ham and white beans is a dish steeped in tradition, bringing people together around the table with its hearty flavors and comforting warmth. This easy-to-make recipe is as satisfying as it is nostalgic, perfect for cozy nights or large gatherings. Serve it with your favorite sides, and enjoy a bowl of pure comfort!