Mohamed Shili This hearty Pioneer Woman Slow Cooker Ham and Beans is prepared using smoked ham, carrots, celery, onion, and cannellini beans. This savory Slow Cooker Ham and Beans recipe offers a fulfilling dinner that takes about 8 hours to prepare and can serve up to 6 people.
Pioneer Woman Slow Cooker Ham And Beans Ingredients
- 2 tablespoons extra virgin olive oil (you can use light olive oil if preferred for a milder taste)
- 8 ounces diced smoked ham (pre-cooked)
- 2 carrots, chopped into even 1/2-inch pieces
- 2 celery stalks, chopped into even 1/2-inch pieces
- 1 medium yellow onion, finely chopped
- 1/2 teaspoon kosher salt, plus extra to taste after cooking
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 2 cans (15 ounces each) cannellini or navy beans, drained and rinsed
- 1 bay leaf
- 6 sprigs of thyme, tied together with kitchen twine
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped parsley, for garnish
- Optional: extra drizzle of olive oil for serving
How To Make Pioneer Woman Slow Cooker Ham And Beans
- Prepare the skillet: Warm 2 tbsp of extra virgin olive oil in a skillet over medium heat and cook 8 oz of diced smoked ham until it turns golden brown.
- Chop the vegetables: While the ham is cooking, chop 2 carrots and 2 celery stalks into even 1/2-inch pieces, and finely chop 1 medium yellow onion.
- Add onions to skillet: Add the finely chopped onions to the skillet with the ham and sauté until they become translucent and fragrant.
- Combine carrots and celery: Add the chopped carrots and celery to the skillet and sprinkle with 1/2 tsp of kosher salt; cook until the vegetables begin to soften.
- Incorporate garlic and tomato paste: Stir in 2 minced cloves of garlic and cook for a minute before adding 2 tbsp of tomato paste; continue to cook the mixture for two additional minutes.
- Transfer to slow cooker: Move the ham and vegetable mixture from the skillet to the slow cooker and pour 4 cups of chicken stock over it.
- Add beans and herbs: Include 2 cans of drained and rinsed cannellini or navy beans, 1 bay leaf, and the bundle of tied thyme sprigs into the slow cooker.
- Cook and serve: Cover and cook on low for 7-8 hours or high for 3-4 hours; remove the thyme bundle and bay leaf, season with 1/2 tsp of ground black pepper and more salt to taste, then garnish with 2 tbsp of chopped parsley and, if desired, a drizzle of olive oil before serving.
Recipe Tips
- Use Fresh Herbs: Add fresh rosemary or sage with thyme to deepen the herbal flavor.
- Choose Low Sodium Stock: Select low sodium chicken stock and adjust salt to taste at the end.
- Add Smoked Paprika: Sprinkle a teaspoon of smoked paprika when adding garlic to enhance smokiness.
- Try Different Beans: Experiment by using Great Northern beans or a mix for varied textures.
- Finish with Acid: Stir in a splash of apple cider vinegar or lemon juice before serving to brighten the flavors.
What To Serve With Ham And Beans
Serve your hearty Slow Cooker Ham and Beans with roasted Brussels sprouts, sweet potato wedges, garlic-parmesan kale chips, buttered rye toast, and a cucumber dill salad.
You can also pair it with a tangy coleslaw or a crisp apple-fennel salad to balance the rich flavors.
How To Store Ham And Beans
To Refrigerate: Transfer the cooled ham and beans into an airtight container and keep it in the refrigerator. It will stay fresh and tasty for up to 4 days; always reheat well before serving.
To Freeze: This dish freezes well. Store in airtight containers or heavy-duty freezer bags after cooling completely. Label with the date; it can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Ham And Beans Leftovers
In The Oven: Place the leftover ham and beans in an oven-safe dish, cover it with aluminum foil, and reheat at 350°F for about 20-25 minutes or until heated through. Adding a splash of stock can prevent drying out.
In The Microwave: Spoon the ham and beans into a microwave-safe dish, cover loosely, and heat on high for 3-4 minutes, stirring halfway through the heating process to ensure even warmth.
In The Air Fryer: If you want to add a bit of crispness to the top layer, reheat leftovers in the air fryer at 350°F for about 5-7 minutes, stirring once midway to promote even heating.
Frequently Asked Questions
Can I use different types of meat instead of ham in this recipe?
Yes, you can substitute the ham with equal amounts of cooked bacon, sausage, or even smoked turkey. These meats provide a similar savory flavor and add richness to the dish.
What if I prefer using dried beans instead of canned?
Using dried beans is possible; however, they must be soaked overnight and cooked until tender before adding to the slow cooker. This extra step ensures the beans are properly softened and safe to eat.
Pioneer Woman Slow Cooker Ham And Beans Nutrition Facts
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 850mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 5g
- Protein: 25g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Slow Cooker Beef Stroganoff
- Pioneer Woman Slow Cooker Applesauce
- Pioneer Woman Turkey Chili
Pioneer Woman Slow Cooker Ham And Beans
Description
This hearty Pioneer Woman Slow Cooker Ham and Beans is prepared using smoked ham, carrots, celery, onion, and cannellini beans. This savory Slow Cooker Ham and Beans recipe offers a fulfilling dinner that takes about 8 hours to prepare and can serve up to 6 people.
Pioneer Woman Slow Cooker Ham And Beans Ingredients
How To Make Pioneer Woman Slow Cooker Ham And Beans
- Prepare the skillet: Warm 2 tbsp of extra virgin olive oil in a skillet over medium heat and cook 8 oz of diced smoked ham until it turns golden brown.
- Chop the vegetables: While the ham is cooking, chop 2 carrots and 2 celery stalks into even 1/2-inch pieces, and finely chop 1 medium yellow onion.
- Add onions to skillet: Add the finely chopped onions to the skillet with the ham and sauté until they become translucent and fragrant.
- Combine carrots and celery: Add the chopped carrots and celery to the skillet and sprinkle with 1/2 tsp of kosher salt; cook until the vegetables begin to soften.
- Incorporate garlic and tomato paste: Stir in 2 minced cloves of garlic and cook for a minute before adding 2 tbsp of tomato paste; continue to cook the mixture for two additional minutes.
- Transfer to slow cooker: Move the ham and vegetable mixture from the skillet to the slow cooker and pour 4 cups of chicken stock over it.
- Add beans and herbs: Include 2 cans of drained and rinsed cannellini or navy beans, 1 bay leaf, and the bundle of tied thyme sprigs into the slow cooker.
- Cook and serve: Cover and cook on low for 7-8 hours or high for 3-4 hours; remove the thyme bundle and bay leaf, season with 1/2 tsp of ground black pepper and more salt to taste, then garnish with 2 tbsp of chopped parsley and, if desired, a drizzle of olive oil before serving.
