A hearty and comforting ham and bean stew made effortlessly in a slow cooker.
Prepare the onion, celery, and carrot by peeling and chopping them into small pieces.
Chop the vegetables evenly for consistent cooking.
Place the chopped vegetables into the slow cooker.
Layer the vegetables evenly at the bottom of the slow cooker.
Add the smoked ham bone on top of the vegetables.
Ensure the ham bone is centered for even flavor distribution.
Rinse the dried beans under cold water and add them to the slow cooker.
Rinsing the beans removes any debris or dust.
Sprinkle the black pepper over the ingredients and add the bay leaves and garlic.
Crush the garlic slightly to release its flavor.
Pour the chicken broth into the slow cooker, ensuring all ingredients are submerged.
Add more broth or water if needed to cover the ingredients.
Cover the slow cooker and cook on low for 8 hours.
Avoid opening the lid during cooking to maintain the temperature.
After 6-7 hours, remove the ham bone, shred the meat, and return it to the pot.
Discard any fat or bones for a cleaner dish.
Mash some of the beans against the side of the slow cooker to thicken the stew.
Mashing beans adds a creamy texture to the stew.
Skim off any fat from the surface and discard the bay leaves before serving.
Removing excess fat makes the dish lighter and healthier.
Serve the stew hot and enjoy with your favorite bread or salad.
Garnish with fresh parsley for a pop of color and flavor.
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