Name: Ham and Beans and More
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Dried Great Northern beans, sorted and rinsed - 1 pound; Water - 4 cups; Celery, chopped - ¼ cup; Onion, chopped - 1 small; Bay leaves - 2; Ground cumin - ¼ teaspoon; Garlic powder - ½ teaspoon; Dried parsley - 1 teaspoon; Butter - 1 tablespoon; Olive oil - 1 tablespoon; Leeks (bulb only), cut in half lengthwise - 2; Cooked ham, cut into bite-size pieces - 1 pound; Bacon - 5 slices; Chicken stock - 4 cups; Sea salt to taste - 1 pinch; Fresh ground black pepper to taste - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ham and Beans and More

1. Dried Great Northern beans, sorted and rinsed - 1 pound

2. Water - 4 cups

3. Celery, chopped - ¼ cup

4. Onion, chopped - 1 small

5. Bay leaves - 2

6. Ground cumin - ¼ teaspoon

7. Garlic powder - ½ teaspoon

8. Dried parsley - 1 teaspoon

9. Butter - 1 tablespoon

10. Olive oil - 1 tablespoon

11. Leeks (bulb only), cut in half lengthwise - 2

12. Cooked ham, cut into bite-size pieces - 1 pound

13. Bacon - 5 slices

14. Chicken stock - 4 cups

15. Sea salt to taste - 1 pinch

16. Fresh ground black pepper to taste - 1 pinch

How to cook deliciously - Ham and Beans and More

1. Stage

Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.

2. Stage

Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.

3. Stage

Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.

4. Stage

Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.