Cookbook

Navy and Refried Bean Stew Recipe with Ham, Leeks and Tomatoes *PIC*

Navy and Refried Bean Stew Recipe with Ham, Leeks, and Tomatoes

The one thing that's most unusual about the recipe is the addition of a can of refried beans to thicken the stew, and I loved the flavor combination of pinto beans and navy beans here. Leeks are an ingredient I don't use often, so if you're put off by the idea of using them in this recipe, I'm sure you could just use more onion and skip the leeks. I also used a fancy Spanish sherry vinegar stirred in at the end, but any vinegar with a good flavor would work.

Kalyns kitchen*

Ingredients:

4 cups cooked navy beans or small white beans** or 2 (15-ounce) cans navy beans, rinsed and drained
1 Tablespoon olive oil
1 onion, chopped small
2 leeks, white and light green parts, cut into thin half slices
2 teaspoons minced garlic
1 teaspoon dried thyme
1/2 teaspoon dried Greek oregano
1 (14.5-ounce) can petite diced tomatoes
2 cups diced ham
4 cups ham stock (or use chicken stock with a little Ham Flavored Concentrate added)
1 (16-ounce) can refried pinto beans
generous amount fresh ground black pepper (do not add salt, the ham stock and ham will make it salty enough)
2 Tablespoons Spanish sherry vinegar or other flavorful vinegar of your choice

Instructions:

Dice the onion into pieces smaller than 1/2 inch.
Cut off dark green ends of the leeks, cut in half lengthwise, then slice the leeks into thin half slices.
Put leeks in salad spinner or small colander and rinse well with cold water and spin dry or let drain.
Heat olive oil in a heavy soup pot, add onions and leeks and sauté until they start to soften, about 3-4 minutes.
Add minced garlic, dried thyme, and dried Greek oregano and sauté about 2 minutes more.
Add diced tomatoes and juice, cooked beans, diced ham, and 3 1/2 cups of the ham stock and let mixture come to a simmer.
Mix the remaining 1/2 cup ham stock with the can of refried beans, then stir into the stew.
Season generously with fresh ground black pepper and let the mixture simmer on low for 1-2 hours, or until the stew has thickened and flavors have blended to your liking.
Stir in 2 Tablespoons Spanish sherry vinegar (or any vinegar you like the flavor of) and serve hot.

Posted by Sass
**To get 4 cups cooked beans either start with 2 cups dried beans and cook in pressure cooker, soak 2 cups dried beans overnight and simmer in water until beans are soft, or use 2 cans navy beans, rinsed in cold water until no more foam appears. (Using canned beans will make the stew slightly thinner because 2 cans beans is slightly less than 4 cups cooked beans.)
Makes 6-8 servings

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