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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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There's a great butcher shop down the street from my folks; they always supply the smoked ham for the holidays. I tried this recipe to use up the leftovers-it was soooo good!! It's a take on a Tuscan Bean Stew recipe I had found a while ago. Serve this with a big chunk of rustic bread. (If you didn't want to use dried beans, just use canned beans-drain and rinse.) Ingredients:
1 lb dried beans, any type |
1 tablespoon extra virgin olive oil |
1 large onions, chopped or 1 1/2 cups chopped onions |
2 medium celery ribs, chopped or 3/4 cup chopped celery |
2 medium carrots, peeled and chopped or 1 cup chopped carrot |
8 medium garlic cloves, peeled and chopped |
3 cups smoked ham, cubed (more or less, depending on your leftovers) |
4 cups low sodium chicken broth |
3 cups water |
2 bay leaves |
2 cups raw spinach, cut into thin strips |
1 (14 1/2 ounce) can diced tomatoes (i didn't drain them, i like it a little soupy) |
Directions:
1. Put the dried beans in 4 quarts of water-add 3 tablespoons salt and stir to dissolve. Soak overnight at room temperature. (At least 8 hours and no more than 24.) Drain and rinse well.
2. Heat oven to 250 degrees. Saute onions, celery, and carrots until they are softened and lightly browned. Stir in garlic and cook for about 1 minute. Add ham, broth, water, bay leaves, and beans. Increase heat to high and bring to a simmer. Cover pot and place in oven; cook 45 minutes to an hour.
3. Add spinach and tomatoes to the pot, cover, and return to oven. Cook another 30-40 minutes until beans are fully tender.
4. Remove from oven; take bay leaves out of the stew. Recover the pot and let it stand for 15 minutes before serving.
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