White Bean Ham Bowl
A hearty bowl featuring creamy white beans, tender shredded ham, and warm cornbread. This rustic dish delivers comforting flavors perfect for cozy meals.
Equipment
- 1 large pot for cooking the soup
- 1 oven set to 375°F to bake cornbread
- 1 greased baking pan for cornbread
Ingredients
- 2 cups dried white beans or 3 cans drained and rinsed
- 2 cups cooked shredded ham
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme
- ½ teaspoon black pepper
- Salt to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter
- 1 egg
Instructions
- If using dried beans, soak them overnight, then drain and rinse.
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, sliced carrots, and chopped celery for 5 minutes.
- Add minced garlic and cook for 30 seconds.
- Add beans, shredded ham, chicken broth, bay leaf, thyme, and black pepper.
- Bring to a boil, then reduce heat and simmer: 1½ hours for dried beans or 30–35 minutes for canned beans.
- Remove bay leaf, taste, and adjust salt as needed.
- Lightly mash some beans in the soup for a creamier texture.
- Preheat the oven to 375°F (190°C) and grease a baking pan.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.
- Stir in milk, melted butter, and egg until just combined.
- Pour batter into the greased pan and bake for 20–25 minutes until golden.
- Serve the soup ladled into bowls, topping or siding with warm cornbread.
Notes
- Use a ham bone for richer flavor.
- Add vinegar or lemon juice to brighten the soup.
- Let flavors develop by serving the next day.