Ingredients:
2 cups cooked ham, chopped (or leftover ham bone with meat)
1 cup dried white beans (like navy beans)
1 cup dried red kidney beans
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper, to taste
6 cups chicken broth or water
2 tablespoons olive oil
Fresh parsley, chopped (optional, for garnish)
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Instructions:
1. Soak the Beans (if using dried beans):
Rinse and soak the beans overnight in water. Drain and rinse before cooking. (You can skip this if using canned beans, just rinse them well.)
2. Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté for about 5 minutes until softened.
3. Add the Ham and Broth:
Add the chopped ham (or ham bone), soaked beans, bay leaf, thyme, salt, and pepper. Pour in the chicken broth or water.
4. Simmer:
Bring to a boil, then reduce heat and cover. Simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if needed.
5. Remove the Bone (if using):
If you used a ham bone, remove it, shred any remaining meat, and return the meat to the pot.
6. Taste and Serve:
Adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.
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