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    You are in: Home / Recipes / Smoked Ham and Bean Stew Recipe
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    Smoked Ham and Bean Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    jedimama's Note:

    There's a great butcher shop down the street from my folks; they always supply the smoked ham for the holidays. I tried this recipe to use up the leftovers---it was soooo good!! It's a take on a Tuscan Bean Stew recipe I had found a while ago. Serve this with a big chunk of rustic bread. (If you didn't want to use dried beans, just use canned beans--drain and rinse.)

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    Units: US | Metric


    1. 1
      Put the dried beans in 4 quarts of water--add 3 tablespoons salt and stir to dissolve. Soak overnight at room temperature. (At least 8 hours and no more than 24.) Drain and rinse well.
    2. 2
      Heat oven to 250 degrees. Saute onions, celery, and carrots until they are softened and lightly browned. Stir in garlic and cook for about 1 minute. Add ham, broth, water, bay leaves, and beans. Increase heat to high and bring to a simmer. Cover pot and place in oven; cook 45 minutes to an hour.
    3. 3
      Add spinach and tomatoes to the pot, cover, and return to oven. Cook another 30-40 minutes until beans are fully tender.
    4. 4
      Remove from oven; take bay leaves out of the stew. Recover the pot and let it stand for 15 minutes before serving.

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    Nutritional Facts for Smoked Ham and Bean Stew

    Serving Size: 1 (253 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 64.9
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 66.9 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 1.7 g
    Sugars 3.2 g
    Protein 3.6 g

    The following items or measurements are not included:

    dried beans

    smoked ham

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