Simmer for another 30 minutes then ladle into bowls and serve.Add in the salt, pepper, and other seasonings.Cook it on a high simmer for 2-3 hours, or until the beans are tender. Return beans to the pan and add fresh water, chopped ham, onion, and canned tomatoes.The next day, completely drain off the soaking water and rinse the beans well.It’s an easy, delicious way to use leftover holiday ham.
I prefer the overnight soak as it seems to always produce more tender beans. 6 hours 5 minutes This old fashioned ham and beans recipe pairs tender white beans with smoky ham for true, homemade comfort. This will need to soak overnight at room temperature.ĮXPERT TIP – Be sure to check the tips in the recipe card below if you prefer a quick softening method for your beans. First, you’ll need to add the beans to a large stockpot and cover them with cold water.
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#Quick ham and bean soup how to#
These step by step photos and instructions are here to help you visualize how to make this recipe. For seasoning, you will need salt, dried basil, chili powder, garlic powder, and black pepper. I’ve used a 15-bean variety as well as other combinations.ĭRY INGREDIENTS – Baking soda is added to the soaking water which helps the beans soften faster by helping to break down the pectin. You can use whatever variety of dried beans you like. VEGETABLES – You’ll need a large onion, either white or yellow will work.Ĭanned diced tomatoes are used in the broth, I am partial to the fire-roasted variety. Other tasty options are smoked sausage or ham hocks. MEAT – Use leftover ham from your holiday dinner, or you can purchase diced ham from the grocery store.
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