Side Pannel
Ham, Kale & Navy Bean Stew in the Slow Cooker
Ham, Kale & Navy Bean Stew in the Slow Cooker
- Recipe Submitted by Rosemary on 11/26/2014
Category: Stews, Beans
Ingredients List
- STEW:
- 6 carrots, thinly sliced
- 1 onion, chopped
- 1 lb potato, peeled and cubed
- 2 (15-oz) cans navy beans, drained and rinsed
- 1 (16-oz) package chopped kale (or collard greens)
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 (16-oz) package fully cooked cubed ham
- 32-oz chicken broth
- _______
- GRITS:
- 2 cups uncooked quick-cooking grits
- 8-oz sharp white Cheddar cheese, shredded
- 2 tablespoons butter
Directions
1. For Stew: Combine carrots, onion and potato in a 5- to 6-quart slow cooker. Top with beans, kale, tomatoes and ham; pour in broth.
2. Cover and cook on low 8 hours or until vegetables are tender. Stir in salt and pepper to taste.
3. For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over grits.
2. Cover and cook on low 8 hours or until vegetables are tender. Stir in salt and pepper to taste.
3. For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over grits.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
