Delicious and Savory Navy Beans and Ham Recipe
When it comes to cozy and comforting meals, nothing beats a steaming bowl of navy beans and ham. This timeless dish is packed with rich flavors and wholesome ingredients that will satisfy both your taste buds and your hunger. Whether you’re preparing it for a family dinner or a special gathering, this easy-to-follow recipe will have everyone asking for seconds.
Ingredients:
- 1 pound of dried navy beans
- 1 ham hock or 2 cups of diced ham
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups of chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions:
- Start by rinsing the navy beans under cold water and removing any debris. Place them in a large bowl and cover with water. Allow them to soak overnight or for at least 8 hours. This will help soften the beans and reduce the cooking time.
- In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent.
- If you’re using a ham hock, add it now to the pot, along with the diced carrots and celery. Sauté them all together for a few minutes to release their flavors and aromas.
- Drain the soaked beans and add them to the pot. Stir everything together, ensuring the beans are well-coated with the onion and garlic mixture.
- Pour in the chicken or vegetable broth, making sure it covers the beans completely. If needed, add additional water to cover the beans by an inch.
- Add the bay leaves, dried thyme, and season with salt and pepper to taste. Give everything a good stir.
- Bring the pot to a boil, then reduce the heat to low. Cover the pot and let the beans simmer for about 1.5 to 2 hours, or until they are tender and creamy. Stir occasionally and add more broth if necessary.
- If you’re using diced ham instead of a ham hock, add it to the pot during the last 30 minutes of cooking to prevent it from becoming too soft.
- Once the beans are cooked to perfection, remove the bay leaves and ham hock if used. Taste the beans and adjust the seasoning if needed.
- Serve your delicious navy beans and ham in bowls, garnishing with fresh parsley if desired. This comforting dish pairs perfectly with crusty bread or a side of steamed vegetables.
Now that you know how to cook navy beans and ham, it’s time to gather your ingredients and embrace the warmth and aroma of this classic dish. With simple steps and a few key ingredients, you’ll create a hearty and flavorful meal that will keep everyone coming back for more. So, roll up your sleeves, grab your favorite pot, and let the cooking begin!
Share your tips and experiences with cooking navy beans and ham in the Cooking Techniques forum section. Join the discussion and let us know how you like to prepare this classic dish!
FAQ:
Can I use canned navy beans instead of dried ones?
Yes, you can use canned navy beans if you prefer a quicker cooking time. Just make sure to drain and rinse them before using.
How long should I soak dried navy beans before cooking?
It’s recommended to soak dried navy beans overnight in cold water to help soften them and reduce cooking time. If you’re pressed for time, you can also use the quick soak method by boiling them for a few minutes and then letting them sit off the heat for an hour.
Do I need to pre-cook the ham before adding it to the beans?
If you’re using leftover ham, it’s already cooked and can be added directly to the beans. However, if you’re using uncooked ham, it’s best to brown it in a separate pan before adding it to the beans for added flavor.
What seasonings go well with navy beans and ham?
Navy beans and ham pair well with a variety of seasonings. Common choices include bay leaves, thyme, garlic, onion, smoked paprika, and black pepper. You can also add a touch of hot sauce or Worcestershire sauce for some extra depth of flavor.
Yes, you can definitely cook navy beans and ham in a slow cooker for a hands-off approach. Just ensure that you add enough liquid (such as broth or water) to cover the beans and ham and cook on low for 6-8 hours or until the beans are tender.
How to thicken the bean soup if it’s too watery?
If your bean soup ends up being too watery, you can thicken it by mashing some of the beans against the side of the pot with a spoon or immersing an immersion blender briefly to break up some of the beans and thicken the soup. Alternatively, you can also create a slurry by mixing equal parts flour or cornstarch with water and then stirring it into the soup while it’s boiling. Cook for a few more minutes until it reaches the desired thickness.
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