Main Courses

HONEY BAKED HAM, BEAN, AND GREENS STEW

This is for all of you that forgot to grab your bag of Honey Baked Ham Mixed Bean Soup Mix when you picked up your ham. This recipe is perfect for anyone looking to meal prep for the week. Whip up a pot of this on Sunday, put it in the refrigerator, and let your family have at it at their convenience. It’s delicious, nutritious, and filling. Perfect for lunch or dinner when you want something tasty and hearty, but don’t have time to cook.

Prep

30 minutes

Cook

90 minutes

Serves

8 to 10 people

Ingredients

Honey Baked Ham Bone

1

Dried Cannellini Beans

1 LB (OR 2 CANS)

Low Sodium Chicken Stock (or water)

3 QT

Yellow Onion (cut in half)

1

Smashed Garlic Clove

1

Bay Leaves

2

Carrot (diced)

1 LARGE

Destemmed, Cut Kale (or any hearty greens)

1 BUNCH

Lemon

1/2

Salt & Pepper

TO TASTE

Preparation

The night before, soak your dried beans in salted water. This will help flavor the beans all the way through. Ignore this step if you are using canned beans. The next day, combine Honey Baked Ham bone, stock, yellow onion, garlic, soaked cannellini beans, bay leaves, and 1 big pinch of salt to a large pot over high heat and bring contents to a boil. Once boiling, reduce heat to medium-low and simmer for 45 min to an hour or until beans are completely tender. Remove pot from heat, remove ham bone and set aside. Remove bay leaves, onion, and garlic from pot and discard. Once ham is cool enough to handle, shred the meat into small pieces, add back to the pot and discard the bone. Add kale and carrot to the pot and bring back to a simmer. Cook for another 30 minutes or until kale is tender. The contents of the pot will have reduced to a thick stew. Cook until internal temp reaches 165°F. Remove pot from heat; squeeze half of lemon into pot and season with black pepper. For those of you using canned beans, add them with the kale and carrot.