INGREDIENTS
⭐ Beans
- 2 cups dry mixed beans (or 2 cans mixed beans, drained)
- great northern
- kidney beans
- white beans
- navy beans
(Any mix works!)
⭐ Meat
- 2–3 cups chopped cooked ham
OR - 1 smoked ham hock
OR - leftover holiday ham
⭐ Vegetables
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
⭐ Seasoning
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp paprika
- Salt (add at the end)
⭐ Liquid
- 6–7 cups broth (chicken, ham, or vegetable)
-
- water if needed
Optional:
- A splash of lemon juice
- Fresh parsley
- Chili flakes
INSTRUCTIONS
1. Prepare the Beans (If Using Dry)
For the richest, creamiest texture, use dry beans.
Overnight soak:
Cover beans in water, soak overnight.
Quick soak:
Boil 5 minutes → turn off heat → cover and soak 1 hour.
Drain before using.
2. Sauté the Vegetables
Heat a little oil or butter in a large pot.
Add:
- onion
- carrots
- celery
Cook 5–7 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
3. Add Ham + Beans
Add your chopped ham or ham hock.
Add beans to the pot.
Stir everything together.
4. Add Broth & Seasonings
Pour in broth until everything is covered by about 2–3 cm.
Add:
- bay leaf
- thyme
- paprika
- pepper
Bring to a boil, then reduce the heat to low.
5. Slow Cook
Simmer 1.5–2 hours (dry beans)
or 30–40 minutes (canned beans).
The beans will become soft, creamy, and flavorful.
If using a ham hock, remove it, shred the meat, and add it back.
Taste and add salt only at the end (ham is salty!).
6. Adjust Thickness
If you want it thicker:
Mash a few beans with a spoon and mix them in.
If you want it thinner:
Add a bit more broth.
7. Serve
Ladle into bowls and garnish with parsley.
Serve with:
- cornbread
- crusty bread
- garlic toast
- rice