This delicious Ham, Kale and Navy Bean Stew is served over homey Cheese Grits, and appears on this week’s Slow-Cooker Classic Meal Plan. Our team devoured the leftovers for lunch, and it would freeze perfectly. If you’re interested in learning more about the convenience of year-round slow-cooker cooking, check out the slow cooker meal plan.
The slow cooker eMeals meal plan is priced (though not store specific), feeds a family of 6, and generally costs around $120 per week (or less). That’s only $2.86/person per meal! For those of you with smaller families, there’s also a For Two plan available. The recipes utilize mainstream ingredients, all available at your local grocery store, and appeal to a broad range of tastes and preferences.
Ingredients
- 6 carrots, thinly sliced
- 1 onion, chopped
- 1 lb potato, peeled and cubed
- 2 (15-oz) cans navy beans, drained and rinsed
- 1 (16-oz) package chopped kale (or collard greens)
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 (16-oz) package fully cooked cubed ham
- 1 (32-oz) carton chicken broth
- 2 cups uncooked quick-cooking grits
- 1 (8-oz) package shredded sharp white Cheddar cheese
- 2 tablespoons butter
Instructions
- Combine carrots, onion and potato in a 5- to 6-quart slow cooker. Top with beans, kale, tomatoes and ham; pour in broth.
- Cover and cook on LOW 8 hours or until vegetables are tender. Stir in salt and pepper to taste.
- Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over grits.
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I will have to give this a try this winter, I am always looking for good kale recipes and have yet to try it in soup! Thanks for sharing!