Pioneer Woman Slow Cooker Ham And Beans

One of the best Pioneer Woman Slow Cooker recipes is this Ham And Beans, made with diced ham, carrots, celery, onion, garlic, tomato paste, and chicken stock, and takes around 7-8 hours on low or 3-4 hours on high to cook and yields 6 servings. Serve your Slow Cooker Ham And Beans with Pumpkin Cornbread, a side salad, steamed green beans, garlic bread, and coleslaw.

To prepare this Slow Cooker Ham And Beans, Ree Drummond cooks the ham until it’s golden, adds the chopped veggies, and then puts everything into the slow cooker with the beans and seasonings, cooking it until the flavors are fully combined.

No matter the recipe, from Slow Cooker Ribs And Slaw to Slow Cooker Pulled Pork or Slow Cooker Ham And Beans, the Pioneer Woman consistently brings warmth and satisfaction to the table.

Pioneer Woman Slow Cooker Ham And Beans Ingredients

• 2 tablespoons olive oil
• 8 ounces diced ham
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 1/2 teaspoon kosher salt, plus extra to taste
• 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
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped parsley, for garnish

How To Make Pioneer Woman Slow Cooker Ham And Beans

1. Prep the Veggies and Ham: In a skillet over medium heat, warm the olive oil and cook the diced ham until golden brown, about 6-8 minutes. Meanwhile, chop the carrots, celery, and onion.
2. Sauté Aromatics: To the skillet with ham, add the chopped carrots, celery, and onion. Sprinkle with 1/2 teaspoon of salt. Cook for 8-10 minutes until the vegetables are soft. Stir in the minced garlic and tomato paste and cook for another 2 minutes.
3. Combine in Slow Cooker: Transfer the ham and vegetable mixture to the slow cooker. Pour in the chicken stock. Add the drained and rinsed beans, and bay leaf, and bundle the thyme sprigs together with kitchen twine and add them in.
4. Cook: Cover and cook on low for 7-8 hours or on high for 3-4 hours. The soup should be heated through and the flavors well combined.
5. Finish and Serve: Remove the thyme bundle and bay leaf. Season with black pepper and more salt if needed. Ladle the soup into bowls and garnish with chopped parsley. Serve with a drizzle of olive oil if desired.

What To Serve With Slow Cooker Ham And Beans

Serve slow cooker ham and beans with sweet cornbread, a side salad, steamed vegetables, or crusty bread. These sides complement the creamy texture and savory flavors of the soup.

How To Store Slow Cooker Ham And Beans

In The Fridge:

Store the cooled ham and beans soup in an airtight container. It will keep well for up to 3-4 days in the refrigerator.

In The Freezer:

Freeze the soup in a sealed container or freezer bag. It can be stored for up to 2-3 months. Thaw in the refrigerator before reheating.

How To Reheat Slow Cooker Ham And Beans

Reheat the soup on the stove over medium heat until hot, which should take about 10 minutes. If it’s too thick, add a little water or stock. For microwave reheating, use a covered microwave-safe dish and heat on high for 2-3 minutes, stir, and repeat if necessary until heated through.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Slow Cooker Beef Stroganoff
• Pioneer Woman Slow Cooker Applesauce
• Pioneer Woman Turkey Chili