Best 4 Navy Bean And Ham Pot Pie Recipes

Indulge in the hearty goodness of navy bean and ham pot pie, a classic comfort food that warms the soul on chilly days. This iconic dish features a luscious filling of tender navy beans, savory ham, and an array of aromatic vegetables, all enveloped in a golden-brown, flaky crust. Savor the symphony of flavors as the creamy filling bursts with every spoonful, complemented by the crispy, buttery crust. Discover two variations of this timeless recipe: the classic version and a delightful vegetarian alternative. Embark on a culinary journey as we unveil the secrets to creating this delectable masterpiece.

Let's cook with our recipes!

SENATE BEAN POTPIE

Senate Bean Potpie image

The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1-1/2 cups cubed fully cooked ham
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
2 cans (15-1/2 ounces each) navy or great northern beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 large egg, room temperature, lightly beaten
2 green onions, finely chopped
1/4 cup minced fresh parsley
2 tablespoons butter, melted

Steps:

Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full)., Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.

Nutrition Facts : Calories 513 calories, Fat 17g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1619mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 12g fiber), Protein 24g protein.

HAM HOCKS WITH NAVY BEANS

Ham Hocks with Navy Beans image

Provided by Food Network

Categories main-dish

Time 3h18m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced green bell pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried Mexican oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt
1/4 cup minced parsley
1/2 cup minced green onions

Steps:

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

INSTANT POT® NAVY BEAN AND HAM SOUP

Instant Pot® Navy Bean and Ham Soup image

A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Provided by StanDiego

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h40m

Yield 10

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 carrot, shredded
1 onion, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups chicken broth
1 (24 ounce) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g

SLOW-COOKER SMOKY HAM AND NAVY BEAN STEW

Slow-Cooker Smoky Ham and Navy Bean Stew image

Every spoonful of this slow-cooker soup is loaded with ham, beans and vegetables.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 lb cooked ham, cut into 1/2-inch cubes (3 cups)
1 cup dried navy beans, sorted, rinsed
2 medium stalks celery, sliced (1 cup)
1 small onion, chopped (1/4 cup)
2 medium carrots, sliced (1 cup)
2 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke
1/4 cup chopped fresh parsley

Steps:

In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 9 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 6 g, TransFat 0 g

Tips:

Prep and Cook Beans Ahead of Time: Soaking and cooking the navy beans beforehand saves time and ensures they are tender before adding them to the pot pie filling. Alternatively, canned navy beans can be used for convenience.
Use a Variety of Vegetables: Feel free to mix and match vegetables based on personal preferences or what's available. Some good options include carrots, celery, onions, peas, and corn.
Don't Overcrowd the Pot: When layering the ingredients in the baking dish, avoid overcrowding to ensure even cooking and prevent the filling from becoming too thick.
Use a Roux for a Thicker Filling: If desired, a roux made from butter and flour can be added to the pot pie filling before adding the milk to create a thicker consistency.
Adjust Seasoning to Taste: Taste the filling before baking and adjust the seasonings accordingly, adding more salt, pepper, or herbs as needed.

Conclusion:

Navy bean and ham pot pie is a hearty and comforting dish that combines the flavors of tender navy beans, smoky ham, and a creamy sauce enveloped in a flaky pastry crust. This classic recipe is easy to make and can be customized with various vegetables and seasonings to suit individual preferences. Whether served as a main course or a side dish, navy bean and ham pot pie is sure to warm the soul on a chilly day.