Wednesday, April 17, 2013

Slow-Cooker White Bean and Ham Stew

This Real Simple recipe was adapted to use up a leftover Easter ham bone rather than the kielbasa it called for. While it was delicious, it was also very salty.


  • 1  pound  dried white beans (such as great Northern or navy)
  • 14  ounces  kielbasa, halved lengthwise and sliced 1/2 inch thick or a ham bone
  • 4  cups  low-sodium chicken broth
  • 14.5-ounce can diced tomatoes
  • large onion, chopped
  • cloves garlic, chopped
  • 1  teaspoon  dried rosemary
  • 5  ounces  baby spinach (6 cups)
  • country bread, for serving


  1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
  2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  3. Just before serving, stir in the spinach. Serve with the bread.

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