Ham and Bean Stew

     There is almost nothing heartier than a big bowl of ham and bean soup.  I decided to make mine a little thicker, hence the name stew.  It’s rib stickin’ good!

INGREDIENTS: 

1 lb of dried Great Northern, Cannellini, or Navy Beans

1 medium Onion, diced

2-3 Cloves Garlic, chopped

3 cans Chicken broth

1 can Water

1 or 2 Bay Leaves

2 cups Leftover Cooked Ham

2 -3 Carrots, sliced or diced

1 Rib Celery, chopped

1 Sweet Potato, cut into bite size pieces (Optional)

1 TBSP Brown Sugar

Optional:  ½ tsp Sriracha Sauce

Parsley, Thyme, Pepper, scant 1/8 tsp Nutmeg, ¼ tsp Dry Mustard (Don’t add any salt until you taste it)

NOTE:  If you have a Ham Bone, or Ham Hock, add that when you add the Chicken Broth.

PREPARATION:

Rinse beans, toss any that look shriveled.  Add 4 – 5 cups cold water, cover and let stand at least 6 hours.

Drain and rinse beans.  Return to pot.  Add Onion, Garlic, Chicken Broth, Water, and Bay Leaves.  Cover and simmer for 60 minutes or until beans are beginning to get tender.  If you remove mash some of the beans with a potato masher while they’re still in the pot, you’ll end up with a creamier, thicker end product.  Add ham, Carrots, Celery, and Sweet Potato.  Cover and let simmer until Carrots are tender.  Add Brown Sugar, Sriracha, and Seasonings.  (Taste before adding Salt). Remove Bay Leaf.  Let simmer another few minutes.

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By Tika for CHEW WANNA EAT? © 2018