Six Bean Stew With Ham

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Need to start this recipe a day in advance, as the beans need to soak.
Also freezes well.

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  • 6

Ingredients

  • 1/2 cup dried navy beans
  • 1/2 cup dried cannellini beans
  • 1/2 cup dried pinto beans
  • 1/2 cup dried adzuki beans
  • 1/2 cup dried kidney beans
  • 1/2 cup Great Northern beans
  • 2 T. vegetable oil
  • 1 Spanish onion, chopped
  • 2 carrots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 sprig fresh rosemary
  • 3/4 cup crushed canned tomatoes
  • 1- 1/2 pound piece boneless ham
  • 12 cups water
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Preparation

Step 1

1. In a large bowl, combine the navy, cannellini, pinto, adzuki , kidney and Great Northern beans(can substitute any bean if unable to find one of any kind). Add enough water to cover by 2 inches. Let beans soak at room temperature overnight. Drain the beans into a colander.

2. Set the oven at 275 degrees. In a large flame proof casserole, heat the oil. Add the onion and carrots; cook over medium heat, stirring often, for 10 minutes or until the vegetables soften.

3. Add the garlic and cook, stirring for 1 minute. Add the drained beans, rosemary and tomatoes. Cook, stirring occasionally, for 1 minute.

4. Add the ham and water. Bring the mixture to a boil. Cover and transfer to the oven.

5. Cook the beans for 4 to 5 hours or until they are very tender. Halfway through the cooking, turn the ham over in the pot.

6. Remove the pot from the oven. Transfer the ham to a cutting board and cut it into 1/2 inch pieces. Return the ham pieces to the stew. Taste for seasoning and add salt and pepper. Ladle the soup into bowls, sprinkle with parsley and serve.

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