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Hearty Slow Cooker Ham and Bean Stew
A smoked ham shank goes into the slow cooker with chopped cabbage, onion, cubed potatoes, sliced carrots, a jar of Great Northern beans, and one cup of water. Nine hours on low renders the shank until the meat pulls away from the bone and the beans absorb the smoky cooking liquid. Skim the shank from the pot, pull the meat off the bone, and stir it back in before serving. Six portions come out of one batch — a full dinner that requires minimal prep at the start of the day.
Equipment
- Slow Cooker
Ingredients
- 1 smoked ham shank
- 2 c. cabbage, chopped
- 1 c. onion, chopped
- 2 to 3 potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and sliced 1/2-inch thick
- 24-oz. jar Great Northern beans
- 1 c. water
- pepper to taste
Instructions
- 1Set the smoked ham shank in the center of a slow cooker. Arrange the chopped cabbage, onion, cubed potatoes, and sliced carrots around the meat. Pour the Great Northern beans and their liquid over the vegetables, then add the water and season generously with black pepper. Keeping the bean liquid adds extra body to the final broth.
- 2Secure the lid and cook on the low setting for 8 to 10 hours. Carefully remove the ham shank from the slow cooker and carve the meat away from the bone. Discard the bone, chop the meat into bite-sized pieces, and stir it back into the bean and vegetable mixture.
Notes
- Serving: Pair this hearty stew with a side of warm cornbread to soak up the savory broth.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight.
- Prep tip: Chop the vegetables the night before and store them in the fridge so you can just toss everything into the slow cooker in the morning.
- Swap: If you can't find a smoked ham shank, a meaty smoked ham hock or leftover diced ham works beautifully.
Recipe Details
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