YIELD: 12 Servings
INGREDIENTS:
1 Tbsp. olive oil
1 cup sliced carrots
1 cup sliced celery
1 onion, chopped
4 cups chicken broth
4 cups water
1 pound dried navy beans or pinto beans, rinsed and picked over
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. paprika
1 tsp. dried thyme
1 bay leaf
2 -3 cups pulled cooked ham
Salt and freshly ground black pepper, to taste
PREPARATION:
In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
Stir in broth, water, beans, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil.
Pour into slow cooker. Cook on LOW 6 hours. Add diced ham and cook additonal 2 hours or until beans are tender.
Remove bay leaf. Season to taste with salt and pepper.
