White Bean Warming Bowl (Print Version)
# Ingredients:
→ Base
01 -
1 pound dry white navy beans or 3 (15 oz) cans navy beans, washed and drained
02 -
8 ounces bacon, cut into tiny pieces (skip if preferred)
03 -
Leftover hambone or 2½ cups diced ham or pulled chicken
→ Vegetables
04 -
1 big onion, diced
05 -
1 whole fennel, diced
06 -
1½ cups diced celery
07 -
3 carrots, diced
08 -
4-6 cloves garlic, finely chopped
09 -
2 cups Yukon gold potatoes, cut into small ½-inch pieces
10 -
1 (14.5 oz) can fire roasted diced tomatoes with juice
→ Liquids & Seasonings
11 -
6 cups low sodium chicken broth
12 -
1 teaspoon each: powdered mustard, dried parsley
13 -
½ teaspoon each: dried basil, oregano, thyme, smoky paprika
14 -
¼ teaspoon each: black pepper, crushed red pepper
15 -
2 bay leaves
16 -
¼ cup snipped fresh chives
17 -
Salt as needed
# Instructions:
01 -
For dry beans, cover with water and let sit 8-24 hours. Drain and wash.
02 -
If you're using bacon, fry until crisp in Dutch oven. Take bacon out but keep 2 tablespoons of the fat. No bacon? Just use butter and oil instead.
03 -
Cook the onions, fennel, celery and carrots until soft for about 10 minutes. Toss in garlic at the end.
04 -
Throw in beans, meat, broth, water, tomatoes and all seasonings. Cover and cook for 60 minutes. Then add potatoes and continue cooking 30-60 minutes until everything's soft.
05 -
Take out hambone if you used one and pull off the meat. Add water to make it thinner if needed, adjust salt, and sprinkle with the crispy bacon and chives.
# Notes:
01 -
Works with either dried or canned beans
02 -
Can swap between hambone, diced ham, or chicken plus bacon
03 -
Cook on your stovetop or in a slow cooker