Ingredients
Equipment
Method
- Rinse the beans well and soak them in cold water for at least 8 hours or overnight. Drain and rinse again before cooking.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrot, celery, and garlic, and cook until softened.
- Stir in the soaked beans, diced ham, ham bone, chicken stock, bay leaf, brown sugar, parsley, cayenne, black pepper, and Parmesan rind if using. Bring to a boil.
- Reduce the heat and simmer gently until the beans are tender, adding more liquid if needed, about 1 1/2 to 4 hours depending on the beans and your pot.
- Remove the ham bone and Parmesan rind. Stir any meat from the bone back into the beans, then let the pot rest for about 20 minutes to thicken. Taste and adjust the seasoning before serving.
Notes
Traditionally made with great northern beans, although navy or other white beans would also work. Adjust the simmer time for the specific bean you're using.
You can use leftover ham, a ham hock, or a meaty ham bone. They provide excellent taste.
Simmer until the beans are tender, adding more water or stock if the soup becomes too dry.
To give further savory depth, add a Parmesan rind or a splash of ham base at the end of cooking.
This recipe is even better after some resting time to allow the beans to absorb the aromas of the ham and broth.