Non-VegetarianVermont Farmhouse cuisine Main Course

Vermont Farmhouse Ham and Bean Pot

Name: Vermont Farmhouse Ham and Bean Pot
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Vermont Farmhouse
Ingredients: 1 lb Dried navy beans; 2 cup Leftover ham bone or diced ham; 1 piece Yellow onion; 2 piece Carrot; 2 stalk Celery; 1 piece Bay leaf; 0.5 tsp dried thyme; 8 cup Water or stock; 1 tsp salt and pepper

A simple, filling stew of dried beans and diced ham simmered with onion and herbs until thick and stick-to-the-ribs hearty. It is the kind of dish built to use up a leftover ham bone after a holiday meal.

🇺🇸United States· Vermont

Prep: 15 min
Cook: 120 min
Total: 135 min
Servings: 6
Difficulty: Easy
Calories: 360 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Large pot or Dutch oven

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 10
carbs: 42
protein: 22
calories: 360

Instructions

1
Soak the beans in cold water overnight. Drain the water thoroughly.
2
Put the beans, ham bone or diced ham, onion, carrot, celery, bay leaf, thyme, and water into a large pot.
3
Bring to a boil on the stovetop. Lower the heat, cover partially, and simmer for 1.5 to 2 hours, stirring occasionally.
4
If using a ham bone, take it out when the meat falls off. Dice the meat, return it to the pot, and discard the bone.
5
Keep simmering until the beans are very tender and the stew is thick.
6
Season with salt and pepper to taste. Remember that the ham is already salty.
7
Take out the bay leaf. Serve the stew hot.

Chef's tips

Use a meaty leftover ham bone if you have one. It adds much richer flavor to the broth than diced ham alone.

Storage

Refrigerate in an airtight container for up to 5 days; freezes well for up to 3 months.

Reheating

Reheat on the stovetop over low heat, adding water or stock as needed to loosen the stew.

Common mistakes to avoid

•Skipping the bean soak, which makes them take much longer to cook and leaves them uneven.
•Adding salt too early, which can make the stew too salty if your ham bone is salty.