Leftover ham from New Years? Make this delicious ham and bean hot pot!
Have a nice meaty ham bone left from your New Year’s ham dinner?
Here’s the perfect way to use it and your slow cooker.
Making a meal out of what’s leftover is always a joy to me, plus it’s easy on the budget too. Especially if it tastes good.
Some may call this a soup and some may call it a stew–both are correct, but I make this so it’s closer to a stew. Anyone familiar with British cuisine (some would say the word “cuisine” is used loosely LOL) know that the northern part of the UK is somewhat famous for their “hot pots.” Typically a hot pot contains lamb, potatoes and various veggies. This is nowhere close to the traditional dish–here it’s more of a texture thing.
You can thin this down to make soup if you like or leave it the way it is for a meal that has a chew factor involved.
Add any veggies you like to this for even more taste and color. I kept this one simple because I can add to it what I like when I make the leftovers. And speaking of leftovers, you’ll have quite a bit with this. I generally freeze it in 1-2 serving portions.
I used a combo of great northern and navy beans in this one, but substitute any beans you have on hand or the ones you like. I do soak my beans overnight because it doing so seems to quell some of the embarrassing aspects of beans, but with slow cooking, you really don’t have to and if you regularly include beans in your diet, then generally you don’t suffer the after effects of the oligosaccharides. I also add any salt almost at the end of cooking since I like my beans very soft. If you like more of a “crunch” to your beans, then add it at the beginning.
- 1 lb dried beans (I used ½ navy and ½ great northern)*
- 6 cups water
- 1 meaty smoked ham bone
- 1 bay leaf
- 5 whole peppercorns
- 2 cloves garlic, crushed
- Salt to taste (I add almost at the end--see post as to why)
- *Soak beans overnight, if desired. Just put them in a big pot and add water until they're covered by 1-2-inches of water. Drain and pick out the shriveled or bad looking ones.
- Place all ingredients except for salt in a 5+ quart slow cooker.
- Cover and cook for 8-10 hours on low, 5-8 hours on high (cook times are approximate)