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Smoked ham and bean stew garnished with parsley
Delicious and hearty ham and bean stew

Hearty Smoked Ham and Bean Stew

Author: Flavelo
Recipes Main Courses
The marriage of smoked meat and legumes is a culinary staple. The smoky, salty character of the ham deepens the earthy flavor of the beans, while collagen naturally thickens the broth. This isn't quick food; it's the ancient definition of comfort food.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot or Dutch oven
  • Cutting board

Instructions

1 ✓

Soak dry beans in plenty of cold water overnight (at least 8-10 hours). Drain before cooking.

Tip: Soaking rehydrates beans, drastically reducing cooking time and helping remove gas-causing compounds.
2 ✓

Dice onion, carrots, celery, and ham into equal sizes.

Tip: Uniform pieces (mirepoix) ensure everything cooks evenly.
3 ✓

Sauté the onion in fat, then add garlic, carrots, and celery. Cook for 4-5 minutes.

Tip: Sweating the vegetables brings out their natural sweetness.
4 ✓

Stir in tomato paste and smoked paprika; cook for 30 seconds until fragrant.

Tip: Tomato paste needs to be fried off to lose its raw acidity and deepen in flavor.
5 ✓

Add beans, ham, and bay leaves. Pour in water. Bring to a boil, then reduce to simmer. Cook covered until beans are buttery soft (60-90 minutes).

Tip: Keep it at a gentle simmer; boiling violently can cause beans to burst.
6 ✓

Taste at the end, and only then add salt and pepper. Serve garnished with fresh parsley.

Tip: Beans take longer to soften in acidic liquid, but since we fried the paste, it's less of an issue. Still, always salt last.

Recipe FAQ

The beans are still hard.
Either you didn't soak them enough, or you added salt/tomato too early. Acid and salt toughen bean skins. Always season at the end!
It's too salty.
Smoked ham is naturally salty. Always taste before adding extra salt. If ruined, boil a potato in the stew; it absorbs some excess salt.

Ingredients

  • 1 lb Smoked Ham or Ham Hocks (cooked)
  • 1 lb Dry White Beans (Great Northern or Cannellini)
  • 2 large Onions
  • 3 cloves Garlic
  • 2 medium Carrots
  • 1 stalk Celery
  • 2 tbsp Tomato Paste
  • 2 whole Bay Leaves
  • 1 tsp Smoked Paprika
  • 1 bunch Fresh Parsley
  • 1 tsp Salt (only after tasting!)
  • 1 pinch Black Pepper
  • 2 tbsp Oil or Lard
  • 6 cups Water (or ham broth)