There’s something so comforting about a simple pot of ham and beans simmering away on the stove. It’s the kind of cozy, old-fashioned meal that fills your kitchen with warmth long before dinner hits the table.
Got Thanksgiving leftovers? Here’s what to cook with them!
Ingredient Notes
I am including exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:
- Olive oil – This is the base for sautéing the vegetables and aromatics. Butter can be used instead.
- Aromatic veggies – Diced carrot and celery. You can also add half a diced onion, if you’re into that sort of thing.
- Ham – I’m using diced leftover ham. A ham steak can be used if you don’t have leftover ham.
- Garlic – Freshly minced.
- Crushed red pepper – A small amount adds a touch of warmth without making the dish spicy. Adjust up or down depending on your heat preference.
- White beans – I’m using canned beans — undrained — because the starchy liquid helps thicken the broth and makes the dish extra creamy. Cannellini or great northern beans both work beautifully. You can also use navy beans.
- Herbs – I am using fresh thyme, rosemary and sage. If you only have dried herbs, use ½ teaspoon of each, as they are more potent.
- Chicken broth – Just enough to loosen the beans and create a brothy, stew-like consistency. Vegetable broth also works, but chicken keeps the flavor richer.
Ham and Beans Recipe
Heat olive oil in a skillet over medium-high heat. Add diced celery and carrot. Saute until they begin to soften up, about 10 minutes.
Add diced ham and cook for about 5 minutes.
Add garlic and crushed red pepper. Saute for a minute.
Add beans, herbs and chicken broth. Simmer for 20 minutes.
Serving Suggestions
A slice of warm, buttery cornbread is the perfect partner. It soaks up all those delicious juices in the best way. I also frequently serve my beans with white rice.
For vegetable sides, any green veggie will work. My top pick is Collard Greens.
Recipe Notes and Variations
- Use dried beans instead of canned: Use dried beans instead of canned: If you want to go the traditional route, start with 1½ cups dried beans. Rinse well, then soak overnight in plenty of cold water. Drain and add them to the pot after sautéing the vegetables and ham. Increase the chicken broth to 4–5 cups, bring everything to a boil, then reduce to a gentle simmer. Cover and cook for 1½–2 hours, stirring occasionally, until the beans are tender. Add a splash more broth or water along the way if needed.
- Swap the beans: I typically use white beans here, but other varieties also work great.
- Different meats: This recipe works beautifully with smoked turkey, leftover pork roast, or even bacon. Use what you have.
Ham and Beans, on our Gypsy Plate… enjoy!
More leftover ham recipes:
Cheesy Ham & Gnocchi
Ham Bone Soup
Broccoli Ham Casserole
Ham Fried Rice
Hawaiian Flatbread
Puerto Rican Stewed Beans
Ham and Beans
A cozy pot of Ham and Beans simmered with garlic, herbs, and hearty chunks of ham. Simple, comforting, and perfect for using pantry staples or leftover ham.
Ingredients
- 2 tablespoons olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 12oz ham, diced
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper
- 3 15oz cans white beans (such as cannellini or great northern), undrained
- ½ tablespoon fresh thyme
- ½ tablespoon fresh rosemary
- ½ tablespoon fresh sage
- ½ cup chicken broth
Instructions
- Heat olive oil in a skillet over medium-high heat. Add diced celery and carrot. Saute until they begin to soften up, about 10 minutes.
- Add diced ham and cook for about 5 minutes.
- Add garlic and crushed red pepper. Saute for a minute.
- Add beans, herbs and chicken broth. Simmer for 20 minutes.
- Serve hot with rice or cornbread.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 394Total Fat 10gSaturated Fat 2gUnsaturated Fat 8gCholesterol 83mgSodium 1560mgCarbohydrates 47gFiber 11gSugar 17gProtein 36g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
