Ham and White Beans
Creamy white beans simmered slow with smoky ham and onion, humble, hearty, and made for cornbread.
Ingredients (serves 4)
- 12 oz ham
- 3 cans white beans
- 1 onion
- 2 stalks celery
- 3 cloves garlic
- 4 cups chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp hot sauce
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Save this recipeInstructions
- 1
Dice the ham, onion, and celery, and brown the ham in a Dutch oven with a little oil over medium heat, about 4 minutes.
- 2
Add the onion and celery and cook 5 minutes until soft, then stir in the minced garlic and thyme.
- 3
Add the drained beans, stock, and bay leaves, and simmer uncovered 25 minutes, stirring now and then, until the broth turns creamy.
- 4
Mash a ladleful of beans against the pot to thicken, then season with hot sauce, salt, and plenty of black pepper.
- 5
Discard the bay leaves and serve in bowls, ideally with warm cornbread.
