Bean Stew with Ham (Print Version)

# Ingredients:

01 - 1 tablespoon virgin olive oil
02 - 2 1/2 cups chopped ham
03 - 1/2 cup crisp white wine
04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, finely chopped
06 - 1 yellow onion, chopped small
07 - 3/4 cup chopped carrots
08 - 2 celery stalks, chopped small
09 - 1 teaspoon Worcestershire sauce
10 - 1 teaspoon spicy sauce
11 - 32 ounces pinto beans, rinsed
12 - 6 cups light chicken broth
13 - 1/4 cup heavy cream (if you want)
14 - 2 cups fresh spinach
15 - 1 teaspoon each: oregano, basil, parsley, mustard powder
16 - 1/4 teaspoon each: sage, black pepper

# Instructions:

01 - Sizzle ham with olive oil until golden-brown, about 1-2 minutes each side. Set aside and chop.
02 - Pour in wine and let it bubble down to half, roughly 4 minutes, while scraping the tasty bits from the bottom.
03 - Drop in butter, cook the garlic, then toss in veggies and spices. Let them soften for 5-6 minutes.
04 - Throw in beans, broth, cream and the ham. Let everything bubble with lid partly on for 30 minutes.
05 - Mix in spinach and cook another 3 minutes until soft. Taste, add more spices if needed and top with parmesan when serving.

# Notes:

01 - Works well in a slow cooker too
02 - Perfect way to use up extra ham
03 - Stores in freezer for up to 3 months

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