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Alison Roman's White Bean Stew with Greens, Eggs and Ham

Alison Roman Ham + White Bean Stew + Ham Tartines
Alison Roman Ham + White Bean Stew + Ham TartinesNathan Congleton / TODAY

Chef notes

Green eggs and ham get a clever twist and delicious makeover in this hearty stew. White beans get cooked with savory ham and fresh leafy greens and served with a perfectly cooked fried egg on top.

Technique tip: Shred or cut the ham just make sure its bite-sized enough. If the stew is too thick, add more broth as needed.

Swap option: You can use chickpeas or different beans or greens and add leftover roasted vegetables.


  • 3 tablespoons olive oil, plus more for frying the egg
  • 1 yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 10 ounces ham, chopped or shredded into bite-sized pieces
  • 1 teaspoon crushed red pepper flakes
  • 2 15-ounce cans white beans, drained and rinsed
  • 4 cups chicken, ham or vegetable broth, plus more as needed
  • 2 bunches broccoli rabe, kale or Swiss chard, thick stems removed, leaves torn into bite-sized pieces
  • 4 large eggs
  • Parmesan or pecorino cheese, for grating
  • 1/2 cup finely chopped chives



Heat 3 tablespoons oil in a large pot over medium–high heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has started to brown a little, about 5 minutes. Add the ham and cook until some of the fat has started to render and both the ham and the onions are crisped around the edges, 5 or so more minutes.


Add crushed red pepper flakes and beans and season with salt and pepper. Cook a minute or two, to take the tinned edge off the beans. Add broth and season with salt and pepper. Cook until the beans are thick and more stewy than brothy (they will break down a little as they simmer, this is what you want for a creamy stew), 12–15 minutes.


Add broccoli rabe and season with salt and pepper and cook until just wilted and bright green, 2 to 4 minutes; remove from heat while you prepare the eggs.


Heat a thin layer of olive oil in a medium skillet over medium–high heat. Crack eggs into the skillet and season with salt and pepper. Let sizzle and get crispy around the edges, resisting the urge to move too much. Once egg whites and puffed and crispy and the yolk is just set, about 3 minutes, remove from heat.


To serve, ladle stew into bowls and top with Parmesan, chives and a fried egg.