Ingredients

The following ingredients have 4 Servings
  • 1-3/4 cups dry navy beans (soaked overnight and drained)
  • 1 tbsp extra-virgin olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic finely minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups ham cooking juices ((or bone broth*))
  • 6 cups water ((plus more if necessary))
  • 2 stalks celery chopped
  • 2 large carrots diced
  • 3 cups leftover cooked ham
  • 3-4 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme

Instruction

  • Heat the olive oil in a large pot set over medium heat, then add the onions, garlic, salt and pepper and cook until softened and fragrant, about 3 minutes
  • Pour in ham cooking juices (or bone broth) and water, bring the the boil and then lower the heat, cover loosely and simmer for 60 to 75 minutes, until the beans are tender.
  • Add the carrots and celery (add a bit more water if necessary) bring back to a simmer and continue cooking until tender, about 10 to 15 minutes.
  • Throw in the cooked ham and stir well.
  • Remove from heat and stir in the parsley and thyme; serve without delay.