Ham and Bean Stew

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


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


  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.

Nutrition Information

Per 1/6 of recipe
Calories 390
Fat 11g
Saturated Fat 2.5g
Cholesterol 35mg
Sodium 1540mg
Carbohydrate 56g
Fiber 9g
Sugars 15g
Protein 22g
prep time
10 MIN
total time
3 HR 5 MIN