Ham and Bean Stew

Cooked in a slow cooker, this comforting stew is perfect for chilly fall or winter days.

Ingredients

• 3 cups chopped Kentucky Legend Sliced Ham
• 2 cans (14 oz. each) baked beans
• 2 cups reduced sodium chicken broth
• 1 1/2 lb potatoes, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 tbsps olive oil
• 2 tbsps fresh parsley, finely chopped
• 1 tbsps fresh thyme, finely chopped
• 2 bay leaves
• 1/4 tsp each salt and pepper

Directions

1. Heat oil in large skillet set over medium heat; cook ham, onion, celery, carrots, garlic, thyme, salt and pepper for 5 to 8 minutes or until ham starts to brown and vegetables start to soften.
2. In slow cooker, combine ham mixture, potatoes, chicken broth, baked beans and bay leaves.
3. Cover and cook on Low for 3 to 4 hours or until thickened and potatoes are tender. Remove and discard bay leaves. Sprinkle with parsley before serving.

Tip: Serve with crusty bread and green salad.