Kidney Beans with Ham and Spinach

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recipe by Kenwood

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
  • Calories icon
based on 1 ratings

This soup is a good way to warm up on a cold night. It is also a great way to use up left over cooked ham to make this filling meal.

recipe updated Oct 1, 2021


  • Pancetta icon
    150 g
  • Carrot icon
    100 g
  • Onion icon
    150 g
  • Cooked ham icon
    Cooked ham
    150 g
  • Canned red kidney beans icon
    Canned red kidney beans
    400 g
  • Garlic clove icon
    Garlic clove
  • Bay leaves icon
    Bay leaves
  • Tomato sauce icon
    Tomato sauce
    50 g
  • Dried thyme icon
    Dried thyme
    ½ teaspoon
  • Vegetable stock icon
    Vegetable stock
    800 g
  • Spinach icon
    400 g


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add canned red kidney beans and pancetta to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Turn direct prep attachment to position 1
  7. Slice carrot and onion into the kCook bowl with direct prep attachment
  8. Turn direct prep attachment to position 2
  9. Add garlic clove, bay leaves, tomato sauce and dried thyme to the kCook bowl
  10. Season
  11. Add vegetable stock to the kCook bowl
  12. Attach lid to kCook bowl
  13. Cook with filler cap removed - 1 hr 30 min, 98°C, speed 1
  14. Then add spinach to the kCook bowl
  15. Cook with filler cap removed - 10 min, 98°C, speed 1
  16. Serve
  17. Garnish with cooked ham
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