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Kalyn's Kitchen

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

Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes would be a great use for leftover holiday ham, and this delicious soup is gluten-free, dairy-free, and low-glycemic. Use Soup Recipes to find more tasty soups!

Click here to PIN this tasty Navy Bean Soup!

Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes found on KalynsKitchen.com

When it’s winter in Utah we often have a short little taste of warm weather, and then the lawn is covered with snow again and it seems like soup or stew is back on the menu. I created this Navy Bean and Refried Bean Stew Recipe with Ham, Leeks, and Tomatoes on a winter day when I was having guests for a soup and stew lunch.The recipe was partly inspired by an abundance of leeks and leftover ham, and the photo (which I was not crazy about) might have kept it from making an appearance on the blog, but when my nephew Jake and my brother Rand (two confirmed foodies) both raved about the flavors in this stew, I knew I should post it even if the photos didn’t really show off its inner beauty.

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.

Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes found on KalynsKitchen.com

How to Make Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes:

(Scroll down for complete printable recipe.)

  1. I cooked 2 cups of navy beans in the pressure cooker to get 4 cups of cooked navy beans, but you can also use 2 cans of navy beans, rinsed and drained. Any type of white beans will probably work.
  2. Cut off the dark green ends of the leeks, then cut leeks in half lengthwise and cut into small slices. Leeks can be gritty, so after I sliced them I rinsed the leeks well with cold water.
  3. Start by cooking the chopped onion and leeks in olive oil for about 3-4 minutes, or until they start to soften.
  4. Add minced garlic, dried thyme, and dried Greek oregano and saute about 2 minutes more.
  5. Add one can petite dice tomatoes, the cooked beans, diced ham, and 3 1/2 cups ham stock and let the mixture start to simmer. (If you don’t have ham stock, I’d use chicken stock with a little bit of ham flavor base added.)
  6. Mix the other 1/2 cup of ham stock with the refried beans.
  7. Then stir the thinned refried beans into the stew and set at a low simmer.
  8. Season generously with fresh ground black pepper.
  9. Simmer on low for an hour or two, or until the stew has thickened and flavors have blended to your liking.
  10. When you think the stew is ready, stir in 2 T Spanish Sherry vinegar (or other vinegar of your choice) and serve hot.

More Bean Stews You Might Like:

Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew from Kalyn’s Kitchen
Italian Sausage and White Bean Stew from Guilty Kitchen
Cannellini Bean and Lentil Stew with Ham from Kalyn’s Kitchen
Fennel and White Bean Stew from Fat Free Vegan Kitchen
Crockpot Black Bean Stew with Red Pepper, Chicken, and Cilantro from Kalyn’s Kitchen
Savory French Bean Stew from Blog Appetit

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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

Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes would be a great use for leftover holiday ham.

Ingredients:

  • 4 cups cooked navy beans or small white beans or 2 cans (15 oz.) navy beans, rinsed and drained
  • 1 T olive oil
  • 1 onion, chopped small
  • 2 leeks, white and light green parts, cut into thin half slices
  • 2 tsp. minced garlic
  • 1 tsp. dried thyme
  • 1/2 tsp. dried Greek oregano
  • 1 can (14.5 oz.) petite dice tomatoes
  • 2 cups diced ham
  • 4 cups ham stock
  • 1 can (16 oz.) refried pinto beans
  • generous amount fresh ground black pepper (do not add salt, the ham stock and ham will make it salty enough)
  • 2 T Spanish sherry vinegar or other flavorful vinegar of your choice

Directions:

  1. 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.)
  2. Dice the onion into pieces smaller than 1/2 inch.
  3. Cut off dark green ends of the leeks, cut in half lengthwise, then slice the leeks into thin half slices.
  4. Put leeks in salad spinner or small colander and rinse well with cold water and spin dry or let drain.
  5. Heat olive oil in a heavy soup pot, add onions and leeks and saute until they start to soften, about 3-4 minutes.
  6. Add minced garlic, dried thyme, and dried Greek oregano and saute about 2 minutes more.
  7. Add diced tomatoes and juice, cooked beans, diced ham, and 3 1/2 cups of the ham stock (or use chicken stock with a little Ham Flavored Concentrate added) and let mixture come to a simmer.
  8. Mix the remaining 1/2 cup ham stock with the can of refried beans, then stir into the stew.
  9. 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.
  10. Stir in 2 T Spanish sherry vinegar (or any vinegar you like the flavor of) and serve hot.

Notes:

Recipe created by Kalyn with inspiration from leftover ham in the fridge and a few leeks hanging out in the crisper.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes for the South Beach Diet, it’s important to use lean ham. Otherwise, everything in this recipe is a low-glycemic ingredient, making it a great option for all phases of the diet. Remember that beans are a limited food for Phase One, so use portion control. Soup with beans and refried beans is too high in carbs for a traditional low-carb diet plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information.

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    33 Comments on “Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes”

  1. I made this last night and WOW, it was so delicious! I used dried Christmas limas that I grew from my garden last season and did an overnight soak/brine. I also had ham stock (also from your site) waiting in the freezer. It really was worth going the extra mile for this recipe. My husband and I are so glad there are so many leftovers! Loved the addition of the refried beans, too!

  2. Hey Kalyn. I know this is an old post, but I wanted to let you know that I've been coming back to this recipe for YEARS. Mine never turns out quite like yours… but it's my favorite ham and bean soup hands down. I make it whenever I'm doing a couple weeks of South Beach, but I make it pretty often when I'm not dieting at all, because it's delicious.

  3. Thanks Diane; always appreciated!

  4. I just wanted you to know that I included your recipe in a leek round up. I will be pinning and tweeting it this week too.

  5. I really hope your dad enjoys it; it was a big hit with my family.

  6. I just saw this pop up on G+ and I had to jump over to get the recipe… I will be making this for my dad real soon! He loves these stews. 🙂

  7. I'm chuckling. Looks like you follow recipes just like I do. My version could use some green too. Glad you liked it.

  8. check.. mad this (well sort of. Made the quick version, without leeks (but with zucchini), without canned tomatoes (but with tomato puree), without the beans (but with the refried pinto beans)

    still great 🙂

    http://i54.tinypic.com/2r7ssx2.jpg

    (needs a touch of green)

  9. Anonymous, thanks so much for letting me know you liked it.

  10. Just wanted to let you know that I made this recipe today and it was wonderful! This was my first time cooking with leeks. Your picture instructions on cutting leeks was very helpful. I used canned Northern Beans, diced ham and all the other ingredients as listed. Loved the ease of putting it all together and will be making this again. Love your site.

  11. Wendy, what a nice thing to do. I'm glad my blog can be helpful.