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a bowl of lightly thickened tan-brown pinto bean soup with whole soft pinto beans, pink ham cubes, carrot rounds and small celery and onion pieces, without cheese or herb garnish
Rachel Kim

Classic Ham and Bean Soup

A covered oven pot gives dried pinto beans a gentle, even simmer while you get on with something else in the kitchen. The quick soak still takes an hour, but it saves you from needing to remember the beans the night before. Add the cooked ham near the end so its edges stay tender and the broth picks up its salt after the beans have begun to soften. Pinto beans turn the liquid lightly brown and creamy without a blender, especially once you fold the pot gently after cooking. This is the plain, substantial bowl I'd choose when the ham itself tastes good and doesn't need a tomato sauce or a handful of cheese to carry it.
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Prep Time 1 hour 20 minutes
Cook Time 3 hours
Total Time 4 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb dry pinto beans sorted and rinsed
  • 10 cups water for quick soak
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 medium carrots cut into 1/4-inch rounds
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 7 cups unsalted chicken broth
  • 1 dried bay leaf
  • 1/2 tsp dried savory
  • 1/2 tsp black pepper
  • 12 oz fully cooked ham cut into 1/2-inch cubes
  • 1 cup hot water only if needed to loosen
  • 1 tbsp apple cider vinegar
  • 1/4 tsp fine salt only if needed

Method
 

  1. Put beans and soaking water in a large saucepan. Bring to a full boil, boil for 2 minutes, then cover, remove from heat and stand for 60 minutes; drain and rinse.
  2. Heat oven to 325°F. Heat oil in a 6-quart oven-safe covered pot over medium heat and cook onion, carrots and celery for 7 minutes, then add garlic for 1 minute.
  3. Add drained beans, broth, bay leaf, savory and pepper. Bring to a simmer, cover tightly and transfer to the oven.
  4. Bake for 1 1/2 hours, then stir gently and check a bean. Continue covered for 30 to 45 minutes until the beans are nearly tender, adding some of the measured hot water if the liquid no longer covers them.
  5. Fold in ham and bake covered for 15 to 20 minutes more until the beans are fully tender and ham reaches 165°F. Add the remaining optional water only if the soup is thicker than you want.
  6. Discard bay leaf, stir in vinegar and taste before adding up to the measured 1/4 teaspoon salt. Rest for 5 minutes and divide among six bowls.