Slow-Cooked Ham and Beans
- Level: Easy
- Yield: 4 servings (with leftovers)
-
- Nutritional Analysis
- Per Serving
- Calories
- 750
- Total Fat
- 22 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 201 milligrams
- Sodium
- 640 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 17 grams
- Protein
- 77 grams
- Total: 8 hr 15 min
- Prep: 15 min
- Cook: 8 hr
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