Chef Tom – Beans and Ham MY Way

Anyway it’s cooked

Anyway it’s sliced

Ham’s my choice;

try it with jam.

In between, cold, hot

On sandwich, soup, salad

Yes, please, Dr. Seuss,

fry green eggs and ham.

…or better still …try it like this.

Beans and Ham

White Beans and Smoked Ham Hock, Chef Tom’s Way

Serves 6-8


1 pound dried white beans (I used Tarbais, but cannellini or navy would work)

¼ cup butter (or fat of choice)

2 large yellow onions

4 cloves garlic

1 large sprig fresh rosemary

6 large sprigs fresh thyme

1 large smoked ham hock

2 quarts chicken bone broth

2 oz. parmesan rind

4 large carrots

1 bell pepper

½ pound fresh Romano beans (or green beans)

4 whole Roma tomatoes

Salt and pepper to taste


Soak the  beans in a bowl large enough to cover by 3 inches in cold water, eight hours, or overnight. Drain and rinse.

Melt the butter in a large Dutch oven with a lid. Halve and slice peeled onions into ½-inch slices. Sautee onions in melted butter over med-low heat, covered, stirring every fifteen minutes, until the onions a brown and caramelized.

Meanwhile, tie the herb sprigs together with kitchen twine (I use a rubber band).

Halve and thinly slice the garlic cloves and add to the onions, cooking for one minute. Add soaked and rinsed beans, broth, parm rind, ham hock, and herb bouquet. Increase heat to med-high and bring to a boil. Reduce to a simmer and cook beans for 60-90 minutes, until beans have become creamy.

While beans are cooking, peel and slice the carrots into ½-inch coins. Quarter, seed, and slice the red pepper into ¼-inch slices. Trim Romano beans and slice into 1-inch pieces. Quarter the tomatoes and slice each quarter in half.

Remove the ham hock to the fridge to cool. Remove the parm rind and herb bouquet and discard.

Add the vegetables to the pot and bring back to a boil, then reduce the heat and cook until the Romanos and carrots are tender, 20-40 minutes. Season beans with salt and pepper.

As the veggies are cooking, slice the meat off the ham hock into small chunks (minus the bigger pieces of fat) and add back to the beans.

Pass toasted slices of whole grain artisan bread and good butter. I like a sour dough with green olives, but whatever’s your favorite. Serve with more parmesan if you’d like.


Think of these as tapas or mezze. A variety of delectable flavors and textures.

Spidey sings in the rain, sorta


These guys are fascinating to watch. Such precision.


Street Performer

This happened across my feed and I thought to include it for sake of eclectic-ness.

More rain, more singing. Saw these guys in person a few year back – old school styling and quite polished.

Max Raabe & Palast Orchester

Max Raabe & Palast Orchester


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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