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    Stew: 5 pt. Ham & Navy Bean Stew


    Source of Recipe


    jenny

    List of Ingredients




    1 pound extra lean ham -- cut into 1/2" cubes (3 cups) *see note
    2 cups water
    1 cup dried navy beans
    1 cup sliced celery
    2 medium carrots -- sliced
    1/4 teaspoon dried thyme leaves
    1/4 teaspoon liquid smoke flavoring
    1/4 cup chopped fresh parsley

    Recipe



    In 3-1/2 to 4 quart slow cooker, combine all ingredients except parsley; mix well. Cover and cook on low setting for 10 to 12 hours. Just before serving, stir in parsley.

    Makes 4 (1-1/4 cup) servings. Yield: "5 cups"

    Per Serving: 345 Calories; 6g Fat; 34g Protein; 38g Carbohydrate; 14g Dietary Fiber; 53mg Cholesterol; 1675mg Sodium.

    Serving Suggestion: Crusty French rolls and butter along with a glass of wine, plus a Fruit Crisp topped with whipped cream.

    Jenny's notes : Please note the dry beans, I covered in water brought to boil and boiled 5 minutes. Took off heat, and let soak overnight.
 

 

 

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