Bean Stew with Ham and Prunes

Bean Stew with Ham and Prunes, with aromatic garlic and herbs is a tasty and comforting dish. Grab some hearty, crusty bread to mop up the sauce, and you will have a perfect meal for the wintertime.

Hello, folks – how are you doing? I hope you are enjoying this week (and wintertime, too). Speaking of the winter, it has been quite cold and snowy here down in Nova Scotia. I am not complaining, though, as it’s a legit reason to enjoy some comfort food.

So, if your winter is also quite brutal, please join me and enjoy this hearty stew!

Bean Stew with Ham and Prunes

Great comfort food does not need to be unhealthy, and this recipe perfectly fits the bill.

This stew is also a good example of a relatively inexpensive recipe – something that many of us keep in mind given the current state of the economy and the cost of food.

And it’s super versatile, too, as you can add some ingredients you need to utilize. For example, I did not plan to add any salami, but then I found some leftovers and decided to add it in. So if you have any leftovers of deli meats (e.g., sausage, chorizo, etc.), you can absolutely toss them in.

And this stew is a breeze to make, too – especially considering that we are using canned beans.

More Bean Recipes

Looking for more bean ideas? Be sure to check these recipes:

Easy Bean Stew (with canned beans)

Lobio – Georgian Bean and Walnut Stew

Bean Salad (With Canned Beans)

Chicken Orzo Bean Soup (Chicken Soup with Pasta)

I hope you like this recipe, and you will give it a try. If you make it, please let me know in this post in the comment section below or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Print

Bean Stew with Ham and Prunes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Main, Stew

Servings

6-8

servings

Prep time

10

minutes

Cooking time

40

minutes

Bean Stew with Ham and Prunes with aromatic garlic and herbs is a tasty and comforting dish. Grab some hearty crusty bread to soak up the sauce – and you will get a prefect meal for the wintertime.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tbsp. (15 ml.) olive oil

• 2 large onions (about 400 gr. total), sliced

• 2-3 garlic cloves, minced

• 2 cans (480 ml. each) beans of your choice or mix (I used white and red kidney beans) – drained and rinsed

• about 250 gr. cooked lean ham, cubed

• about 50 gr. salami, thinly sliced (optional)

• a handful of pitted prunes (6-8 large or about 100-120 gr.), cut into few parts

• 1 1/2 to 2 cups (350 – 480 ml.) broth of your choice

• 1 tbsp. fresh rosemary, minced

• 1 tbsp. fresh thyme

• 1/2 tbsp. smoked paprika

• 1/2 tsp. chipotle powder, or more to taste

• salt, optional to taste – bear in mind the saltiness of meats

Directions

• Heat the olive oil in a large pot or Dutch oven over low-medium heat.
• Cook the onions, stirring often, until soft and translucent, about 10 minutes.
• Add the garlic and cook for another 1-2 minutes.
• Increase the heat to medium. Add the ham and salami (if using) and cook for 5 minutes or so to lightly brown.
• Add the beans along with the broth (start with 1 1.2 cups then add more if more needed to cover the beans). Also add the prunes and spices – be mindful of the saltiness of ham and salami.
• Cover and simmer for 20 to 30 minutes, giving it a good stir every 7-10 minutes or so. Serve the stew warm with crusty bread and with fresh herbs, if desired. Enjoy!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.