A hearty and comforting ham and bean stew made effortlessly in a slow cooker.
Rinse the beans thoroughly and soak them in water overnight.
Soaking the beans overnight helps reduce cooking time and improves digestibility.
Drain and rinse the soaked beans, then place them in the slow cooker.
Ensure the beans are well-drained to avoid excess water in the stew.
Chop the onion, celery, and carrots into small pieces and add them to the slow cooker.
Uniformly chopped vegetables ensure even cooking.
Add the garlic cloves, bay leaf, water, and chicken bouillon to the slow cooker.
Stir the mixture gently to combine all ingredients evenly.
Place the ham bone in the slow cooker, cover, and cook on high for 6-8 hours.
Check the stew occasionally to ensure the liquid level is sufficient.
Remove the bay leaf and ham bone from the slow cooker. Mash a cup of beans and return them to the pot to thicken the stew.
Mashing some beans creates a creamy texture without adding extra ingredients.
Shred any meat from the ham bone and return it to the stew. Stir well and serve hot.
Serve the stew with a garnish of fresh parsley for a pop of color.
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