A Big Pot of Italian Bean Stew
Smoky ham bone, bacon, and hearty beans slow-simmered in the Dutch oven.
You know I love my Southern style pinto beans. Nothing says home quite like a pot simmering away on the stove. But today, I made a Big Pot of Italian Bean Stew, and let me tell you, it just might rival my Southern favorite. When I say big pot, I mean it. This recipe will feed an entire army, or leave you with plenty to freeze for later. Of course, you can cut the recipe in half and it will turn out just as perfect. The only thing I would not half is the ham bone. Go big or go home on that one. lol
What You Need for This Italian Bean Stew
This Italian Bean Stew comes together with simple, hearty ingredients that build big flavor in one pot.
It is true comfort food, made for slow simmering and cozy meals.
The combination of beans, smoky meat, and classic Italian aromatics creates a rich, satisfying pot that feeds a crowd or stocks the freezer.
- Dried pinto beans (or cranberry, borlotti, cannellini, or white beans)
- Large ham bone with plenty of meat
- Bacon, chopped, for extra smokiness
- Onion, finely chopped
- Garlic, minced
- Carrots, diced small
- Celery, diced small
- Fire-roasted diced tomatoes
- Crushed tomatoes or tomato purée (optional, adjust to taste)
- Dried oregano or Italian seasoning
The Meat That Makes This Stew Shine
You know I love my smoke, and this stew delivers double the smoke. My ham had a lot of flavor, and paired with bacon, it gives the beans rich, deep taste. Shred any meat left on the ham bone back into the stew for extra heartiness.
Want to mix it up? Try pancetta, ham hock, sausage, or just ham , each brings its own flavor twist. Going meatless works too. Simply swap the water for vegetable or chicken stock to keep the stew rich and satisfying.
No matter the option, the beans soak up all the flavors for a cozy, comforting stew every time.
The Beans Are the Star
I love beans in many different ways and forms, lol. For this stew, I’m using pinto beans, but feel free to get creative. Other great choices include borlotti (cranberry) beans, classic white beans, or cannellini.
I like to use dried beans because you get more for your dollar and I love the texture that comes from an overnight soak. But if you’re short on time, canned beans work too. Keep in mind that 1 pound of dried beans equals about 6 cups cooked, so you’ll need roughly 4 standard 15-ounce cans to match the same amount.
No matter the bean you choose, this stew will be hearty, creamy, and full of flavor , the kind of beans that make a house smell like home.
Vegetables, Aromatics, and Spice
I’m letting the beans shine, so I cut the vegetables small and minced the onions. Carrots, celery, and garlic build the classic stew base.
The herbs give this stew its Italian flavor. Use Italian seasoning for a simple mix or straight oregano for a herby punch.
I keep the tomato flavor balanced with one can of fire-roasted tomatoes and a little crushed tomato, but adjust to taste.
For spice, red pepper flakes add a gentle kick. Dial it down if you prefer less heat, but it really lifts the stew.
Simmering and Finishing Your Stew
Cover with Water
Make sure the beans are covered with at least 2 inches of water. It may seem like a lot, but this allows the beans to cook evenly and the broth to develop deep flavor.
Low and Slow
Bring the stew to a boil, then reduce to a gentle simmer. Check the beans occasionally, pressing one against the pan is the best way to see if it’s tender.
Reduce the Broth
Towards the end of cooking, remove the lid and let the stew simmer a little uncovered. This evaporates some liquid and concentrates the flavor.
Adjust the Texture
For a creamier stew, mash a few beans against the side of the pot. I prefer it a bit brothy for two reasons: it thickens naturally as it cools, and it’s perfect for dipping crusty bread , so good!
Finish with Ham Bone Meat
Debone the ham bone and stir the meat back in. Every bite gets that smoky, hearty flavor that makes this stew feel like home.
Italian Bean Stew with Ham Bone
Ingredients
- 2 lbs dried pinto or cranberry borlotti beans, soaked overnight and drained
- 1 large ham bone with plenty of meat
- 3 –4 strips bacon chopped (for extra smokiness)
- 2 medium onions finely chopped
- 5 –6 cloves garlic minced
- 2 medium carrots diced (¼–½ inch)
- 2 stalks celery diced (¼–½ inch)
- 1 can 14.5–15 oz fire-roasted diced tomatoes
- ½ can crushed tomatoes or tomato purée optional, up to 1 full can for those who want a tomato punch
- 1½ tsp dried oregano
- 1 tsp crushed red pepper flakes adjust to taste
- 1 tsp black pepper
- 1½ tsp smoked paprika optional, enhances depth
- 8-10 cups water enough to cover beans by 2 inches
- 2 bay leaves
- Salt to taste likely minimal, thanks to ham
- Fresh parsley or basil chopped, for garnish
- Optional: Grated Parmesan for serving
Instructions
- Prep the Beans
- Sort, rinse, and soak beans overnight. Drain before cooking.
- Sauté Aromatics & Bacon
- Heat a few tablespoons of olive oil in your Dutch oven over medium heat. Add chopped bacon and cook until slightly crispy. Add onions, garlic, carrots, and celery; sauté until fragrant and slightly softened (3–5 minutes). Stir in fire-roasted diced tomatoes, ½ can crushed tomatoes, oregano, crushed red pepper, black pepper, and smoked paprika. Cook 2–3 minutes until fragrant.
- Add Beans, Ham Bone & Bay Leaves
- Add soaked beans, ham bone, and bay leaves. Pour in 8–10 cups water, enough to cover beans by about 2 inches. Bring to a boil, then reduce to low heat. Partially cover and simmer gently.
- Simmer Slowly
- Simmer for 1.5–2 hours, stirring occasionally. Check liquid levels—add more water if needed. Taste halfway through and adjust seasoning.
- Finish the Dish
- Remove the ham bone, shred any remaining meat, and stir it back into the beans. For a creamy texture, mash a few beans lightly against the side of the Dutch oven while leaving most whole. Taste and adjust salt, pepper, or heat.
Notes
- Garnish with fresh parsley or basil.
- Optional: Sprinkle with grated Parmesan and drizzle with extra virgin olive oil. Optional tomato punch: add extra crushed or purée tomatoes at serving for those who want it bolder.
- Serve with crusty bread, rice, or warm flatbread.
Options and Serving
This stew is perfect for customizing at the table. Try adding roasted peppers, olives, or a splash of balsamic for extra depth.
Serve it straight from the pot for a casual, cozy meal, or ladle over rice, polenta, or warm tortillas to change it up.
A simple garnish of fresh herbs, a drizzle of olive oil, or a sprinkle of Parmesan makes each bowl feel special without extra effort.
Leftovers? This stew freezes beautifully and tastes even better the next day once the flavors have melded.
FAQ: Storage Tips for Italian Bean Stew
How long will this stew keep in the fridge?
It will stay fresh in an airtight container for 3 to 5 days. Flavors actually continue to meld, so leftovers taste even better the next day.
Can I freeze it?
Yes! This stew freezes beautifully. Let it cool completely, then store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
Do I need to add extra water when reheating?
Sometimes the beans will soak up the broth in the fridge or freezer. Add a splash of water or stock as needed to reach your preferred consistency.
Can I reheat in the microwave?
Absolutely. Cover your bowl, heat in 1–2 minute intervals, stirring in between, until warmed through.
Tips for best flavor after storage:
If possible, add a fresh sprinkle of herbs or a little grated Parmesan when serving leftovers. It brightens the flavors and makes it feel freshly made.
Your Cozy Italian Bean Stew Recipe
If you love this Italian Bean Stew, you will want to keep it in your recipe rolodex. It is hearty, smoky, and comforting, perfect for a cozy night in or feeding a crowd.
If you want more warm, bean-filled recipes, try my Navy Bean Soup next. But first, make sure you give this stew a try. Trust me, it will become a favorite in no time.
Hey good people, if you tried this recipe, leave a comment below and let me know what you think. A quick rating helps others find this stew too, and if you added your own twist, let’s talk about it. I love seeing how you make it your own!