Ham and beans, ham and beans – where would we be without you?
You’ve been feeding America for hundreds of years, and you’ll be part of our diet for as long as we’re here. From the old standby canned variety to the most luxurious dish prepared for Easter dinner, ham and beans complete us, and we wouldn’t have it any other way.
This spring, try a new spin on ham and beans courtesy of our food blogger Nicole Folgate. Nicole brings us a unique take on the classic, incorporating some fresh flavors from a medley of veggies and the flavorful additions of fresh thyme sprigs and garlic. Simple ingredients that you find year-round, combined with a short (30 minutes) cook time make for a tasty favorite you can have any day of the year. We recommend pairing with some nice crusty bread or warm fresh croissants to make a complete meal out of it, perfect for your family dinner!
Whereas most traditional ham and bean dinner recipes are prepared as a soup or a stew, this recipe is brothless. Don’t let that fool you though, this recipe isn’t lacking any moisture. We use a cup of chicken stock to help keep our beans and the succulent ham from drying out. You’ll still need a couple napkins for this one: one for the food, and one to wipe the drool off your face!
This recipe is a perfect, filling dinner to prepare with ham and beans.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion, diced
- 1 tsp. minced garlic or garlic paste
- 1 stalk celery, diced
- 1 cup carrots, diced
- 2 cups chopped ham
- 1 48oz. jar Randall Great Northern Beans, drained and rinsed
- 1 cup reduced sodium chicken broth
- 2-3 fresh thyme sprigs
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Heat a large skillet over medium heat and saute onions and garlic in olive oil until translucent. Add carrots, celery, and ham to the skillet, stirring occasionally.
- Continue to cook for about five minutes—the goal is to cook the vegetables and to caramelize the outside of the ham pieces for extra flavor.
- Add beans, chicken broth, thyme, salt, and pepper to the skillet and reduce heat to low.
- Cover and simmer, stirring occasionally, for 20-30 minutes. This will reduce the broth a bit and allow the flavors to develop.
- When ready to serve, remove thyme sprigs from skillet. Best if served with crusty bread or rolls.
