Tuesday, April 10, 2012
Ham and Bean Stew
Leftover Easter ham becomes a new heart warming dish in just a few easy steps. Made in a slow cooker with minimal fuss, this dish is robust and delicious!
I prefer a spiral cut ham but one that is not too sweet. This year I tried King Soopers brand, spiral honey ham and was pleasantly surprised by the balance of smoky ham flavor versus the honey. A happy marriage of sweet and salty.
1 ham bone with excess meat
leftover ham slices
(about 3-4 cups total diced ham)
1 red onion diced
2 carrots slice into rounds
2 - 15 ounce cans Ranch Style Beans
1 - 10 ounce can Original Flavor Rotel
1 cup chicken stock or 1 heaping teaspoon condensed chicken base
30 ounces hot water
1 teaspoon Lawry's garlic salt
2 tablespoons olive or grape seed oil
pepper to taste
Cut most of the meat from the reserved ham bone and remove any excess fat from the meat, discard the fat.
Dice remaining lean pieces and set aside. If you have leftover ham slices dice those as well, about 3-4 cups in all.
Heat 1 tablespoon oil in cast iron skillet on medium high heat, add sliced red onion and cook till translucent, add round cut carrots and cook for 3-5 minutes.
Heat a large slow cooker on high, add onions and carrots to pot.
Heat remaining oil in skillet and cooked diced ham for 3-5 minutes, you want to see some caramelization before removing ham from pan, add ham to slow cooker
Pour Ranch Style Beans and Rotel into slow cooker and stir to combine, fill 2 -15 ounce bean cans with hot water and pour into slow cooker, add chicken stock or base, garlic salt and pepper to taste. Deglaze the cast iron skillet with a small amount of water making sure to release the browned bits from the bottom of the pan, add to slow cooker.
Cook on high for 5-8 hours