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

(from kylerhea’s recipe box)

Source: Kalyn's Kitchen

Serves 6 people

Categories: Beans & Legumes, December2012, Leeks, SBF, Soups & Stews, Tomatoes, Winter


  • 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 (or use chicken stock with a little Ham Flavored Concentrateadded)
  • 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


  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. Cut off dark green ends of the leeks, cut in half lengthwise, then slice the leeks into thin half slices. Put leeks in salad spinner or small colander and rinse well with cold water and spin dry or let drain.

  3. Heat olive oil in a heavy soup pot, add onions and leeks and saute until they start to soften, about 3-4 minutes. Add minced garlic, dried thyme, and dried Greek oregano and saute about 2 minutes more.

  4. Add diced tomatoes and juice, cooked beans, diced ham, and 3 1/2 cups of the ham stock and let mixture come to a simmer. Mix the remaining 1/2 cup ham stock with the can of refried beans, then stir into the stew.

  5. 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. Stir in 2 T Spanish sherry vinegar (or any vinegar you like the flavor of) and serve hot.

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