almost… Nana’s Pot of Beans

Is it cold and rainy where you are? If not – jealous, very, very jealous!  This little Angeleno still doesn’t know quite what to do with “weather.”

Make soup – I think that is really the only thing that can be done with it. Particularly if the morning was spent hustling ’round the city trying to attack the gift list.  Thank goodness I smartened up and did at least a bit of it online…

But back to the important things – like soup, particularly my nana’s “pot of beans” white bean soup.  It seems during the holidays she always has a pot of the stove or some tucked away in the fridge, ready for whomever will stop by.

This is really a perfect pre/post-holiday food, when you are busy running around, it’s nice to have something so filling and nourishing right in one bowl.

Even better if you plan to serve ham on Christmas or Christmas Eve or at a holiday party or any number of ways ham my make an appearance in the next few weeks – this is the best way to use up any tidbits and leftovers.

Today’s version doesn’t incorporate the bone (hock, etc.) as my little ole’ store didn’t have any around.  I even tried to charm the deli guy to buy the bone from the spiral ham they had in the prepared foods case, but no luck … oh well.  No ham – use bacon – no meat, these work veggie style too.  I am sure generations of nana’s have been making pots of beans all kinds of ways to equal success.

Nana’s Pot of Beans (White Bean Soup with Ham)

NOTES:

For the white beans, you can use great northern, cannellini, navy beans – really whatever you have on hand and/or like.  I like to buy beans in the bulk section (much cheaper) and all they had on the white bean front was the navy bean.  I have used the others listed too and love ‘em all.  Want to know more about the three, look what I found for the curious type…

I used a combo of water and chicken stock, as I did not have a ham bone – and I feel that the bone really helps impart flavor.  If I have a bone, I would likely only use water, and save the stock for something else.

In a large heavy-bottomed pot, heat olive oil over medium heat. Add veggies onion, celery and carrot and cook for about 1-2 minutes, just to bring out a bit of their flavor. Add the garlic and chili flakes and cook for another minute.

Add the ham, beans, liquid and thyme and bring to a boil. Then reduce heat and let simmer for at least an hour, until the beans are soft and the ham meat easily pulls of the bone.

Remove ham (and ham bone) and remaining woody sticks of thyme. For a thicker consistency, remove about 2 cups of the beans and puree, then adding back to the pot. For a more rustic version (and less dishes), just use a potato masher and mash it all up a bit.

Shred any large pieces of ham and add it back into the soup.

Season with salt and pepper to taste. Note, go light on the salt as the ham will give the beans a bit of a salty bite, but i go heavy on the freshly ground black pepper – I like these beans with a good amount of pepper.

On occasion, I have been known to throw in a handful of baby spinach at the end – I am of the camp that if there is green involved, you can eat as much as you want.

** Soaked beans:

There are two ways to do it – fast or slow, you can guess which route I usually take.

For the quick-soak:  Wash and pick-over beans, and then add to a large pot with water (at least 3x volume) and bring to a boil.  Let boil for about 2 minutes, remove from heat, and cover; let stand 1 hour.

The no-heat but much longer method (great for in the morning or overnight): Wash and pick-over beans, and then add to a large pot with cool water (at least 3x volume); let soak for 8 hours.