Main Dishesbluejeanchef
White Beans with Ham, Fennel and Dill
These stewed white beans and ham are full of flavor from the fennel, potato and dill, making a really affordable one pot meal.
👥 4 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 10 min🔥 Cook: 1h 45m👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- bowl
📝 Preparation Steps
1
Put the beans in a large stockpot and cover with 2 inches of water. Cut the carrots and 1 rib of celery in half and add that to the pot. Add ½ an onion to the pot, along with the 2 bay leaves and bring the liquid to a rolling boil. Continue to boil vigorously for ⏱️ 15 minutes. Then turn the heat down to a low simmer and cook for ⏱️ 1 hour. Check the beans for doneness and season with salt to taste. Leave the beans in their cooking liquid.
carrots2onion (divided)1bay leaves2
2
Pre-heat a sauté pan over medium-high heat. Dice the remaining half an onion. Add the olive oil and butter to the pan and sauté the onion, garlic, fennel and potatoes until the onion starts to soften – about 5 to ⏱️ 8 minutes.
onion (divided)1olive oil1 tablespoongarlic (smashed)1 clove
3
Add the vermouth and deglaze the pan, scraping any brown bits off the bottom. Add the ham, chicken stock and beans to the sauté pan and simmer for 20 to ⏱️ 30 minutes, adding up to 1 cup of the bean liquor in order to keep the beans almost submerged.
ham (diced (about 1 cup))8 ounceschicken stock1 cup
4
When the potatoes and beans are tender, season to taste with salt and pepper and stir in the fresh dill. Serve in bowls with a side salad or a piece of crusty bread.
Nutrition Facts
calories
496 kcal
fat Content
17 g
serving Size
1 of 4 servings
fiber Content
12 g
sugar Content
6 g
sodium Content
813 mg
protein Content
28 g
trans Fat Content
0.1 g
cholesterol Content
44 mg
carbohydrate Content
56 g
saturated Fat Content
6 g
unsaturated Fat Content
10 g
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