Holiday Leftovers: Hearty Ham, Bean, and Kale Stew Recipe
A warm, flavorful bowl that transforms pantry staples into satisfying winter comfort.
Holiday Leftovers: Hearty Ham, Bean, and Kale Stew
There are few things as comforting as a large pot of steaming stew bubbling on the stove, especially as the holidays wind down and cold weather settles in. Leftover ham from festive dinners is a treasure trove for cooks, capable of imparting deep flavor to countless dishes. This guide will show you how to transform those leftovers—bone and all—into a robust ham, bean, and kale stew that satisfies cravings and reduces waste. Plus, you’ll discover ideas for variations, storage, and more.
Why Make Ham, Bean, and Kale Stew?
This stew is more than just a way to use up leftovers; it’s a celebration of winter produce and economical cooking. The smoky, savory notes of ham combine with creamy beans and earthy greens (like kale or cabbage), all simmered together in a homemade broth for intense, comforting flavor. It’s easy to make, packed with nutrients, and even better reheated for lunch the next day.
- Reduces food waste by repurposing ham bones and scraps
- Nutritious meal loaded with protein, fiber, and vitamins
- Bold flavors from a homemade, slow-simmered broth
- Perfect make-ahead dish—tastes better the next day
The Ingredients: Building Flavor from Leftovers
Making this stew is forgiving—substitute as needed based on your pantry and leftover supply. Here’s what you need:
- Leftover ham bone (with as much meat as possible attached)
- Diced cooked ham for added bite and texture
- Beans: Cannellini, navy, great northern, or a blend (canned or cooked from dry)
- Kale (lacinato, curly, or even baby kale, stems removed and leaves chopped)
- Aromatics: Onion, celery, garlic, leek or shallot if you have them
- Vegetables: Carrots add sweetness, potatoes give heartiness, tomatoes for acidity
- Broth: Homemade (from simmering the ham bone) or low-sodium store-bought chicken stock
- Herbs & Spices: Bay leaf, thyme, black pepper, smoked paprika, oregano, parsley
- Olive oil or another neutral oil for sautéing
Optional add-ins: A splash of white wine for deglazing, a pinch of red pepper flakes for heat, or a handful of fresh parsley for brightness at the end.
Step-By-Step Instructions
1. Make the Ham Broth
If you have a meaty ham bone, this is your ticket to a deeply flavored base:
- Place the ham bone in a large pot or Dutch oven. Add water to cover.
- Add aromatics: half an onion, a few crushed garlic cloves, a bay leaf, thyme, peppercorns, and even a stalk or two of celery or carrot if available.
- Bring to a boil, then reduce to a gentle simmer. Let it cook for 2-3 hours, or longer if you have time, skimming foam occasionally.
- Strain the broth, reserving any meat from the bone. Discard solids. If desired, refrigerate and skim fat before using to minimize greasiness.
2. Prep the Vegetables and Beans
- Dice onions and celery. Thinly slice carrots and mince garlic.
- Cube potatoes (no need to peel Yukon Golds or red potatoes).
- Rinse and drain canned beans, or cook dried beans in advance if preferred.
- Wash and chop kale, removing tough stems.
3. Build the Stew
- Heat olive oil in your pot over medium heat. Add onions and celery; sauté until softened (2-3 minutes).
- Add garlic and carrots; cook for another minute until fragrant.
- Add potatoes and cook 3-4 minutes, stirring occasionally.
- Pour in your strained ham broth (about 8-10 cups). Bring to a simmer.
- Add the beans, reserved ham, and tomatoes (use diced tomatoes or a mix of canned crushed and fresh if available).
- Season with black pepper, smoked paprika, thyme, oregano, and parsley (see tips for seasoning below).
- Reduce heat, cover, and simmer until potatoes are tender (approximately 20-25 minutes).
- Stir in chopped kale; simmer uncovered until wilted and tender, about 5-7 minutes.
Tip: Taste before adding salt; ham and ham bones are often salty enough for the whole pot. Adjust only at the end.
4. Finish and Serve
- Taste and adjust seasoning as needed: more pepper, another pinch of herbs, a splash of vinegar or squeeze of lemon for brightness.
- Optionally, top each bowl with shredded Parmesan or a drizzle of good olive oil.
- Serve with crusty bread or cornbread for soaking up the broth.
Variations and Substitutions
- No kale? Use spinach, Swiss chard, or even a mix of greens for a milder flavor.
- No ham bone? Substitute a smoked turkey leg, bacon, or simply use diced ham and add a splash of liquid smoke for depth.
- Bean Options: Swap cannellini for navy, great northern, or even chickpeas.
- Vegetarian version: Skip the ham and ham bone—make a vegetable stock and increase smoky spices like paprika and add a little miso paste for umami.
- Add grains like barley, farro, or rice for extra body.
Storage and Make-Ahead Tips
- Refrigerator: Cool completely and store in airtight containers up to 1 week. Flavors deepen overnight.
- Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight and reheat gently.
- Stew thickens as it sits; adjust consistency with a splash of broth or water when reheating.
Nutritional Benefits
This stew is both nourishing and filling, making the most of ingredients you likely have after a holiday meal:
- Protein from ham and beans promotes fullness and muscle repair
- Fiber from beans and greens supports digestion
- Vitamins A, C, and K from kale and carrots boost immune health
- Potatoes add potassium and energy-sustaining carbs
- Low in saturated fat if using trimmed ham and skimming broth
Top Tips for the Best Stew
- Let it rest: The flavor improves as the stew sits. If possible, make it a day ahead.
- Degrease the broth: Chill the broth and remove solidified fat for a lighter result.
- Customize the thickness: Add more beans for a dense texture, or more broth for a soupier dish.
- Salt with care: Ham (and bone) are naturally salty; always taste as you go and add salt only at the end if needed.
Serving Suggestions
- Ladle into warmed bowls and serve with a slice of rustic bread for dipping.
- Sprinkle with cheese—Parmesan, Pecorino, or a sharp Cheddar complement the ham beautifully.
- For extra freshness, top with chopped parsley, chives, or even lemon zest.
Frequently Asked Questions (FAQs)
Q: Can I use other greens besides kale?
A: Yes—Swiss chard, spinach, or collard greens work well, though cooking times may vary. Tender greens like spinach should be added at the very end.
Q: What kind of beans are best for this stew?
A: Cannellini beans are classic for their creaminess, but great northern, navy, or even a multi-bean blend offer great results.
Q: Can I make this stew vegetarian?
A: Absolutely. Omit the ham and bone, use vegetable broth, add extra beans or lentils, and boost flavor with smoked paprika or a pinch of liquid smoke.
Q: How do I store leftovers?
A: Store in airtight containers in the fridge for up to a week or freeze for up to three months. Reheat gently, thinning with extra broth as needed.
Q: Can I use a slow cooker or Instant Pot?
A: Yes. Simmer the ham bone in the slow cooker for up to 8 hours to make broth, or pressure-cook for about 1 hour in the Instant Pot. Build the stew as directed using your preferred appliance.
Table: Ham, Bean, and Kale Stew At-a-Glance
| Feature | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2-3 hours (for broth); 30-40 minutes (for stew) |
| Portions | 6-8 servings |
| Storage | Refrigerate up to 7 days; freeze up to 3 months |
| Main Ingredients | Ham bone, diced ham, beans, kale, vegetables |
| Diets | Contains meat; gluten-free; high in fiber |
Final Thoughts
Few dishes embody the spirit of the holidays—and frugal, flavorful home cooking—like a hearty ham, bean, and kale stew. Let this recipe be your blueprint for delicious meals made from what’s on hand, warming you from the inside out all winter long.
References
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