Easy Ham & Beans

A straightforward ham and bean casserole with double the pork: cubed ham and browned sausage both go into the pot with canned navy beans, white wine, and a warming dash of ground cloves. Covered, then uncovered baking concentrates the flavors into a thick, saucy dish meant for bowls and cornbread.

Using the bean liquid (undrained cans) is intentional. That starchy, slightly thick liquid becomes the braising base that the sausage and ham flavor throughout the long bake. Draining the beans first would leave you short on sauce.

The uncovered baking for the final 40 minutes is what thickens everything up. The liquid reduces and the beans on top get slightly crusty, creating a textural contrast between the creamy interior and the edges.

Kitchen Tips

• Brown the sausage well before adding other ingredients. That fond on the bottom of the pan adds savory depth that carries through the casserole.
• Drain the fat after browning the sausage and onion. Sausage renders a lot of grease that will make the casserole oily.
• A dash of ground cloves goes a long way. Cloves are potent, and too much will overpower everything else. Keep it to a pinch.
• Stir occasionally during the uncovered baking to prevent the top from drying out too much while the center stays saucy.

Variations

• Smoky version: Use smoked sausage instead of regular and add a teaspoon of smoked paprika for deeper, campfire-like flavor.
• Great Northern beans: Swap the navy beans for Great Northerns for slightly larger, creamier beans that hold up well during the long bake.