ham and bean recipe
The Best ham and bean recipe
Creamy Ham and Bean Stew with Crusty Bread
A hearty stew blending tender ham, kidney beans, and a rich tomato base, perfect for a comforting meal. The dish balances savory flavors with a touch of creaminess from a simple sauce.
🥘Ingredients
- 2 lbs boneless ham, diced
- 2 cans (15 oz each) kidney beans, drained
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 loaf crusty bread, sliced into ½-inch pieces
- 2 tbsp olive oil
👨🍳Directions
-
1
In a large pot, combine diced ham, onion, and garlic. Sauté over medium heat until onions soften, about 5 minutes. -
2
Add crushed tomatoes, beef broth, smoked paprika, thyme, salt, and pepper. Stir well and bring to a simmer. -
3
Reduce heat to low and let the stew simmer for 20 minutes. Stir occasionally to prevent sticking. -
4
Once the stew thickens slightly, stir in heavy cream and cook for another 5 minutes until the sauce coats the back of a spoon. -
5
Preheat oven to 375°F. Toss bread slices with olive oil and toast in the oven for 8–10 minutes until golden and crisp.
🔧Equipment
- Large pot
- Cutting board
- Knife
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Ham and Bean Stew with Crusty Bread Works
❓ Frequently Asked Questions About Creamy Ham and Bean Stew with Crusty Bread
1. How long should I soak the dried beans before cooking?
Soaking dried beans overnight (8–12 hours) helps reduce cooking time and makes them easier to digest. If short on time, skip soaking and cook them directly—just add a little extra liquid and increase the simmer time to 1.5–2 hours. For canned beans, no soaking is needed, but drain and rinse them first to remove excess sodium.
2. Can I use canned beans instead of dried?
Absolutely. Canned beans work perfectly—just drain and rinse them to remove excess salt. Rinse also helps if you’re concerned about sodium. For texture, opt for pinto beans or black beans, which hold up well in this dish. Avoid canned kidney beans unless you prefer a slightly firmer texture.
3. What if my ham doesn’t have bones?
No problem! Use a boneless ham hock or even a thick-cut ham steak (like a pork butlo). For extra flavor, lightly brown the ham in a pan before adding it to the pot. If using a pre-cooked ham, make sure it’s fully thawed and cut into bite-sized pieces for even cooking.
4. How do I adjust the recipe for a larger crowd?
Double the beans and ham, then increase the broth or water by about 50% to avoid overcrowding. For example, use 4 cups beans instead of 2 and 2 cups broth instead of 1. Stir occasionally to prevent sticking, and add a splash of vinegar or lemon juice to balance flavors if needed.
5. Can I make this recipe ahead of time?
Yes! Assemble the ingredients, cover, and refrigerate overnight. Reheat gently on the stove or microwave, adding a splash of water or broth to loosen the beans. For best texture, avoid microwaving directly—simmer on the stove instead. Leftovers taste even better the next day.
