AmericanLunch

Recipe Story

origins & traditions

This traditional American navy bean stew celebrates the timeless combination of beans and ham that has graced American tables for generations. Slow-simmered to perfection, the dried navy beans become creamy and tender while absorbing the smoky, savory essence of ham. Aromatic vegetables including onions, carrots, and celery create a flavorful base, while herbs and spices add depth to the rich broth. This wholesome, satisfying dish exemplifies the comfort food tradition of American home cooking, offering both nourishment and nostalgia in every spoonful. Perfect for feeding a crowd or meal prepping for the week ahead, this stew improves with time as the flavors meld together. Serve with crusty bread for a complete, satisfying meal that warms both body and soul.

Instructions

step by step

0/10 done

Sort through dried navy beans and remove any debris or damaged beans. Rinse thoroughly under cold water and drain.
In a large stockpot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Saute for 8-10 minutes until vegetables soften and onions become translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add rinsed navy beans to the pot along with diced ham, bay leaves, thyme, and black pepper.
Pour in 10 cups of water or enough to cover beans by 2 inches. Bring to a boil over high heat.
Once boiling, reduce heat to low and cover partially. Simmer for 90-120 minutes, stirring occasionally, until beans are tender and creamy.
Check liquid levels periodically and add more water if needed to keep beans submerged.
When beans are tender, taste and season with salt as needed. Remove bay leaves.
For a thicker stew, mash some beans against the side of the pot with a wooden spoon.
Ladle into bowls and garnish with fresh parsley if desired.

Slow Simmered Navy Bean Stew with Ham

4.1 (38)

A hearty, soul-warming stew featuring tender navy beans and smoky ham chunks in a rich, savory broth. This comforting one-pot meal delivers classic American flavors perfect for any day of the week.

easy

2h 20m

8 servings

Ingredients

0 of 12 checked

Main Ingredients

1 cups Black Beans, dried navy beans, sorted and rinsed
450 grams Ham, diced into 1-inch cubes

Aromatics

2 pieces Onions, diced
3 pieces Carrots, peeled and diced
3 stalks Celery, diced
4 cloves Garlic, minced

Seasonings

2 pieces Bay Leaves, whole
1 teaspoons Thyme, dried
1 teaspoons Black Pepper, freshly ground
2 teaspoons Salt, to taste

Cooking

2 tablespoons Olive Oil, for sauteing

Garnish

2 tablespoons Parsley, chopped for garnish (optional)

Chef Tips

expert advice

•For best results, avoid adding salt until beans are fully cooked, as salt can toughen bean skins during cooking.

•This stew tastes even better the next day as flavors continue to develop.

•Add a splash of apple cider vinegar before serving to brighten the flavors.

•If beans are old, they may take longer to cook, so adjust timing accordingly.

Variations & Substitutions

make it your own

•If using a ham bone instead of diced ham, simmer it with the beans and remove before serving, shredding any meat to return to the pot.

•For a spicier version, add a pinch of cayenne pepper or red pepper flakes.

Storage & Reheating

keeping it fresh

Storage

Store cooled stew in airtight containers in the refrigerator for up to 5 days. The stew will thicken as it sits; add water or broth when reheating to reach desired consistency. Can be frozen in portion-sized containers for up to 3 months.

Reheating

Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For stovetop reheating, warm over medium-low heat for 10-15 minutes, stirring occasionally and adding water or broth to thin if needed. If frozen, thaw overnight in refrigerator before reheating.