Cozy Navy Bean Dish (Print Version)
# Ingredients:
→ Base
01 -
2½ cups chopped ham, shredded chicken, or hambone
02 -
1 lb navy beans (dried, soaked), or 3 cans (15 oz each), rinsed and drained
03 -
8 oz finely diced bacon (optional)
→ Vegetables
04 -
2 cups Yukon gold potatoes in ½-inch cubes
05 -
1 onion, diced
06 -
1 bulb fennel, diced
07 -
3 large carrots, diced
08 -
1½ cups diced celery
09 -
4 to 6 minced garlic cloves
10 -
1 can (14.5 oz) fire roasted tomatoes, keep the liquid
→ Liquids & Seasonings
11 -
6 cups chicken broth (low sodium)
12 -
2 bay leaves
13 -
¼ cup minced chives
14 -
1 teaspoon each: dried parsley, ground mustard
15 -
½ teaspoon each: thyme, oregano, basil, smoked paprika
16 -
¼ teaspoon each: red pepper flakes, black pepper
17 -
Salt as needed
# Instructions:
01 -
For dried beans, soak 8-24 hours in water, then drain and rinse them well.
02 -
If you're using bacon, fry till crispy in a Dutch oven. Remove bacon but leave 2 tablespoons of grease. No bacon? Use butter and oil instead.
03 -
Start sautéing your onions, celery, fennel, and carrots till soft (about 10 minutes). Add minced garlic at the end and stir briefly.
04 -
Add your beans, broth, meat, fire-roasted tomatoes (with liquid), water, and seasonings. Simmer covered for 1 hour. Toss in potatoes and cook another 30-60 minutes until soft.
05 -
If you added a hambone, take it out and shred the meat. Adjust with water for how thick you want it, season with salt, and garnish with bacon and chives.
# Notes:
01 -
Use canned or dried beans—your choice!
02 -
Bacon pairs well with hambone, chicken, or chopped ham.
03 -
Works on stovetop or in a slow cooker!