This blog is a year old today! Woot woot! (OK maybe I'm a day or 2 late.)
I haven't posted in quite a while. Life has been hectic around here. But with the onset of some cooler weather - FINALLY! - comes the craving for a hot, hearty meal. I've been experimenting with some meatless recipes too, and this white bean stew is flavorful enough to stand on its own without the ham. Enjoy and Happy Holidays!
Ingredients:
- 1/3- 1/2 lb diced ham
- 1 lb dry navy beans, soaked and rinsed
- 1/2 bunch green onions, chopped
- 5-6 carrots, peeled and chopped
- 3 ribs of celery, chopped
- 1-1 1/2 qts Homemade Vegetable Broth , chicken broth, or water. (See directions for how much you will need.)
- 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp thyme (dried)
- 1/4 tsp celery seed
- salt to taste
- 1 Tbl white sugar
To thicken:
- 4 fl oz heavy cream (1/2 pint)
- 3 med-large potatoes, peeled and diced
Instructions:
- Either make your homemade broth now, or bring whatever liquid you're using to a boil in a separate pan first BEFORE adding to the slow cooker. Slow cookers take a very long time to heat liquid, and this gives the whole process a jump start while looking out for food safety.
- Prep all of your vegetables.
- Combine everything from the first set of ingredients to the slow cooker, and add your hot liquid last so you can tell how much you need. Only fill up to about 1 inch above the top of your beans and other ingredients.
- Boil the potatoes until soft and drain. Mix in the 1/2 pint of heavy cream and make mashed potatoes. *The mashed potatoes must be smooth as possible, this is what is going to thicken the entire dish.*
- Stir the mashed potatoes into the pot until thoroughly combined. Set to cook on low for 6 hours.
- Top with cheese if desired and serve with crackers. Serves 4-6.
