Slow-Cooked Ham and Beans

Total Time:
8 hr 15 min
Prep:
15 min
Cook:
8 hr

Yield:
4 servings (with leftovers)
Level:
Easy

Ingredients
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons red pepper flakes
  • 1 tablespoon hot paprika
  • 1 4 -to-5-pound bone-in picnic ham
  • 1 pound dried butter beans or lima beans
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 28 -ounce can whole fire-roasted tomatoes
  • 1 bunch scallions, chopped
  • 4 cloves garlic, minced
Directions
  • Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.

  • Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.

  • Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture to make Ham Jambalaya. Serve the remaining ham with the bean mixture.

  • Turn leftovers into Ham Jambalaya

  • Per serving: Calories 750; Fat 22 g (Saturated 8 g); Cholesterol 201 mg; Sodium 640 mg; Carbohydrate 59 g; Fiber 17 g; Protein 77 g

  • Photograph by Antonis Achilleos


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