Bowl of Ham & White Bean Stew
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Ham & White Bean Stew


Louisiana German   -  
Makes:
Effort:
Sched:
DoAhead:  		 11 cups
***
1-1/2 hrs
Yes		 This very well liked recipe is based on one from the Roberts Cove Germanfest (see History). Even a real German was impressed.

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T
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c
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Smoked Ham (1)
White Beans (2)
-- Trinity
Onion
Celery
Carrot
Garlic
Chili Jalapeño
-- Other
Kale bunch
Rosemary
Creole Mustard (3)  
-- Seasonings
Bay Leaves
Salt
Pepper
Cayenne (4)
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Olive Oil -or- (5)
Broth (6)
-- Serve with
Steamed Rice
  or Crusty Bread
  or Corn Bread
Do Ahead   -   (8 hrs - 7 min work)
  1. Soak WHITE BEANS in plenty of water with 1/2 T Salt for 8 hours or overnight, then drain and rinse. The salt provides a better soak and more intact beans.
Prep   -   (45 hrs)
  1. Cut HAM into about 1/2 inch dice.
  2. Dice ONION small. Dice CELERY small. Dice CARROT small. Chop GARLIC small. Seed JALAPEÑO and chop small. Mix all.
  3. Cut out large stems from KALE and cut or tear into about 2 inch pieces.
  4. Strip needles from ROSEMARY and chop them fine.
Run   -   (1-1/2 to 2-1/2 hrs depending on type and age of beans. Old beans take a long time.)
  1. In a heavy bottomed pan, heat Olive Oil or Bacon Fat. Stir in Trinity mix and all Seasonings items. Fry stirring until Onions are translucent.
  2. Stir in Ham, Mustard, and Rosemary. Fry stirring a couple of times for about 3 minutes.
  3. Stir in Broth and drained and rinsed Beans. Bring to a simmer and let simmer covered until your Beans are close to as tender as you want them. This can be 45 minutes to an hour and a quarter, depending on the type and age of the beans.
  4. Stir in Kale, bring back to a simmer and simmer covered for another 20 minutes.
  5. Take off the heat, and let it let rest for 10 minutes or so.
  6. The stew can be served hot at this point, but if you want it a little thicker, crush some of the beans against the side of the pot. If you want it thicker than that, take out a cup and run it in a food processor, or just zap it with an immersion blender for a few seconds.
  7. Taste for seasoning and serve hot with Rice, Crusty Bread, or Corn Bread, which can be dropped into your bowl.
NOTES:

  1. Smoked Ham:

      This should have a good smoked flavor. I use a good quality Black Forest Ham - this is a German recipe.

  2. White Beans:

      Larger White Beans like Great Northern are preferred here. IF using canned beans you will need 3 14 ounce cans. Simmer the Trinity in Broth for at lest 20 minutes, then Stir in the drained Canned Beans after the Kale.

  3. Creole Mustard:

      This can be made by our recipe Creole Mustard, or you can use another similar mustard.

  4. Cayenne:

      1/4 teaspoon will be very mild, but use your own best judgement as to type and amount.

  5. Olive Oil or Bacon Fat:

      Bacon fat is very popular in Cajun Louisiana.

  6. Broth:

      The pattern recipe calls for Chicken Broth, but there is no reason Pork Broth can't be used, and I have used it successfully because it's what I have the most of.

  7. History

      The first German immigration to Louisiana was in 1722, just 4 years after the foundation of New Orleans. They settled on the "German Coast", west side (Cajun side) of the Mississippi a bit above New Orleans. Later immigrations came on both sides of the Civil War, 1840s to 1890s. German language and other aspects of German culture were made illegal in Louisiana during World War I, but elements of the culture survive and a Germanfest is held every year at Roberts Cove. The version served in styrofoam cups at Germanfest has the beans mostly crushed and with no free liquid.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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