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Ham and Beans and More
Ham and Beans and More
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Prep Time:
30 minutes
Cook Time:
360 minutes
Total Time:
870 minutes
Hearty bean soup slow-cooked with caramelized leeks, ham, and bacon for a flavorful touch.
Ingredients:
  • 1 pound dried Great Northern beans, sorted and rinsed
  • 4 cups water
  • 0.25 cup celery, chopped
  • 1 small onion, chopped
  • 2 bay leaves
  • 0.25 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 leeks (bulb only), cut in half lengthwise
  • 1 pound cooked ham, cut into bite-size pieces
  • 5 slices bacon
  • 4 cups chicken stock
  • 1 pinch sea salt to taste
  • 1 pinch fresh ground black pepper to taste
Instructions:
  • Transfer the beans to a spacious container and submerge them in a generous amount of cold water; allow them to soak for 8 hours to overnight. Before proceeding, discard the water and give the beans a thorough rinse.
  • Place the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into the slow cooker.
  • In a skillet over medium heat, melt butter with olive oil. Sauté leeks until tender and lightly browned, about 8 to 10 minutes. Transfer leeks to the slow cooker. In the same pan, brown ham and add to the soup. Crisp up bacon in the skillet for around 10 minutes, then chop and mix into the soup. Deglaze the skillet with chicken stock, scraping up any browned bits, then pour into the soup. Season with sea salt and pepper.
  • Cook the soup on Low until the beans are very tender, about 6 to 8 hours. Roughly mash half of the beans with a potato masher to thicken the soup.

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