Hamin Toscana

Hamin Toscana. Italian Shabbat stew / chulent / hamin with meatballs, chard and beans.

Hamin Toscana. Italian Shabbat stew / chulent / hamin with meatballs, chard and beans.

Hamin Toscana

Joel HaberJoel Haber
A classic hamin from Livorno that has been quoted and slightly modified in most Italian Jewish cookbooks since the first one published, Poesia Nascosta, by Ines De Benedetti. This combines a few versions.
Origin Italy


  • 3 cups cannelini or white beans (soaked overnight, if using dried)
  • 1 tsp salt
  • 2 lbs fresh chard or spinach leaves
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • cups tomato sauce
  • unshelled eggs (1 per person)

For meatballs:

  • 1 lb ground chicken, beef, or veal
  • ½ cup breadcrumbs or matzo meal
  • 2 eggs
  • ½ cup fresh parsley chopped fine
  • ½ tsp ground black pepper


  • Put beans into a pot, covered with water and salt. Bring to a boil, then reduce to simmer for 15 minutes. Set aside when done.
  • If using chard, remove the hard stems from the leaves. Reserve the stems for another use, or discard.
  • Heat olive oil in a pot and add chard or spinach leaves. Salt slightly. Stir periodically until the leaves begin to wilt, approximately 3-5 minutes. Then cover, reduce heat to low, and continue cooking for approximately 10 minutes, stirring periodically to avoid burning. Set aside when done.
  • Make the meatballs by combining all meatball ingredients in a bowl. Roll them into balls about 2 inches across (a bit smaller than a biliard ball).
  • In a pot, combine the beans, chard or spinach, meatballs, onion, garlic, and tomato sauce. Add water to just barely cover. Gently insert eggs around the top of the stew. Bring to a boil, then reduce heat.
  • Continue cooking overnight by any standard method (slow cooker, pot in a low oven, or pot on an electric hotplate, for example).


Add ½ lb of beef chunks or 3-4 Italian sausages in with the rest of the ingredients.
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