I was so excited to get my first, yes I did say first, Le Cureset stock pot for Christmas, that I knew I would christen it right away. But what would I make for the special christening meal? Of course, it would include white beans (because I’m obsessed with them) so I settled on a healthy version of a classic – Healthy Ham and Beans. It was also a great way to use up leftover ham from the holidays.
Somewhere between as soup and a stew, this hearty but Healthy Ham and Beans makes an entire meal. I use simple ingredients – two types of white beans, celery, carrots, ham, chicken stock, fresh and dried thyme, fresh spinach, salt and pepper. That’s it! The magic is in the simmer. It’s important to simmer for 30-40 minutes to let those yummy little beans do their job of flavoring the broth.
We serve it with just some toasted bread, buttered and sprinkled with fresh herbs.
- 1 can Great Northern Beans
- 1 can Cannellini Beans
- 30 oz. chicken broth
- 1 cup diced ham
- 2 carrots – diced small
- 2 celery stalks – diced small
- 1/2 cup fresh spinach
- 2 TBS extra virgin olive oil
- 2 TBS fresh thyme
- 1 teaspoon dried thyme
- Salt and pepper to taste.
- In a large stove top stock pot, heat olive oil; add carrots and celery and cook on medium for 3-5 minutes.
- Add ham and cook for another 3-5 minutes.
- Add chicken stock, both fresh and dried thyme and salt and pepper.
- Rinse both cans of beans and add to pot.
- Add salt and pepper – taste and add more as needed.
- Bring to boil, lower to a simmer and cook uncovered for 40 minutes.