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 cups 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!
Want more great ham and bean recipes? Check out some of our favorites from the Randall Beans recipe collection:
This recipe is a perfect, filling dinner to prepare with ham and beans.