You only need five ingredients to fix this thick and flavorful stew. It's so easy to make and always a favorite with my family. I top bowls of it with a sprinkling of shredded cheese. —Teresa D'Amato, East Granby, Connecticut
- 2 cans (16 ounces each) baked beans
- 2 medium potatoes, peeled and cubed
- 2 cups cubed fully cooked ham
- 1 celery rib, chopped
- 1/2 cup water
- In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender. Yield: 6 servings.
Originally published as Ham and Bean Stew in Quick Cooking May/June 2003, p53
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