Smoked Ham and White Bean Stew with Kale
Smoked Ham and White Bean Stew with Kale
Ingredients
2 cups dried white beans (such as Great Northern or cannellini)
2 tablespoons bacon fat, unsalted butter, or olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
5 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and finely chopped
2 bay leaves
1½ teaspoons kosher salt, or more to taste
1 teaspoon ground black pepper, or more to taste
¼ teaspoon cayenne pepper (optional, for subtle heat)
2 pounds smoked ham, cut into ½-inch cubes
2 tablespoons whole-grain mustard
1 tablespoon fresh rosemary, finely chopped
9 cups chicken stock (preferably low-sodium)
3 cups chopped kale, packed (curly or lacinato)
Instructions
Prep Ahead: Soak the Beans
Place the dried white beans in a large pot or bowl and cover them with water by at least 2 inches. Let them soak overnight (or for at least 8 hours). Drain and rinse before using.
Make the Stew
1. Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the bacon fat, butter, or olive oil over medium-high heat.
Add the onion, celery, carrots, garlic, jalapeño, bay leaves, salt, black pepper, and cayenne.
Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and aromatic.
2. Add the Ham and Herbs
Stir in the smoked ham, whole-grain mustard, and chopped rosemary. Cook for another 3 minutes, allowing the flavors to meld.
3. Add Beans and Broth
Drain the soaked beans and discard any loose skins or beans that floated.
Add the beans to the pot along with the chicken stock. Bring the stew to a boil, then reduce the heat to low and let it simmer gently for 1 hour, uncovered or partially covered.
4. Add the Kale
Stir in the chopped kale and continue to simmer for another 30 minutes, or until the beans are tender and the stew is rich and hearty.
5. Finish and Serve
Turn off the heat and let the stew rest for 15 minutes to deepen in flavor. Remove and discard the bay leaves.
You can serve the stew as-is, or for a creamier texture, blend about 2 cups of the stew in a blender or food processor, then stir it back into the pot until fully incorporated.
Taste and adjust the seasoning with additional salt and pepper, if needed.
