Smoky Ham and Cannellini Bean Stew

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 4 cups chicken broth
• 8 ounces smoked ham, diced
• 2 cups water
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and red bell pepper, cooking for another 3 minutes.
3. 3 Add smoked paprika and thyme, stirring to coat vegetables.
4. 4 Pour in cannellini beans, diced tomatoes, chicken broth, diced ham, and water.
5. 5 Bring to a simmer, then reduce heat and let cook uncovered for 30 minutes, stirring occasionally.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add a splash of apple cider vinegar for a tangy twist.
• Include kale or spinach for extra greens.

Substitutions

• Substitute ham with turkey kielbasa for a different flavor profile.
• Use vegetable broth for a vegetarian version.

Pairings

• Crusty bread
• Side salad

Nutrition

Tips

• For a smokier flavor, add a teaspoon of liquid smoke with the broth.
• This stew tastes even better the next day as flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pairs well with crusty bread or a side salad.

FAQ