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