Ham and Bean Stew Recipe
- 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
- 1. 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.
1 cup: 213 calories, 5g fat (2g saturated fat), 30mg cholesterol, 919mg sodium, 29g carbohydrate (6g sugars, 5g fiber), 14g protein.
Reviews for Ham and Bean Stew
"This was good, but it just wasn't what I expected from a stew. It was better with shredded cheddar on top."
"I haven't tried it yet, but I will. I was wondering if you could use yams (sweet potatoes) instead of regular potatoes."
"I was looking for something to do with my leftover ham. My children do not like soup much so that was out. I came across this recipe, loved it was simple and only five ingredients. We all loved it! This is going to become one of my go to recipes! Even thinking of adding a couple different versions of this. Thank you for submitting! Oh, I did cook it on high in the crockpot for 3-4 hours as I was pressed for time."
"I've made this quite a few times over the years. It's a great way to use up leftover ham. My husband and I love it. It always gets eaten up in record time."