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Italian Bean Stew with Ham Bone

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
Prep Time8 hours 20 minutes
Cook Time2 hours
Servings10
Calories: 480kcal

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.