Description
A tasty cold or rainy weather treat you’ll love to devour with a slice of sweet cornbread.
Ingredients
- 4 Tablespoons Butter
- 4 whole Medium Carrots, Peeled And Diced
- 3 stalks Celery, Washed And Diced
- 1 cup Diced Yellow Onion
- 1-¼ teaspoon Garlic, Minced
- 1 pound Dry, White Navy Beans
- 2-½ cups Cooked Ham, Diced
- 2 cans (14 1/2 Oz. Size) Chicken Broth Or Stock
- 2-½ cups Water
Preparation
Melt butter over medium-high heat in a large skillet and add carrots, celery and onions. Cook for about 5 minutes stirring frequently and then add garlic. Continue cooking for another 5 minutes, stirring frequently (you do not want the veggies to burn).
Meanwhile, rinse and sort through the dry beans checking for dirt/rocks and bad beans then add them into a medium-sized crockpot and stir in the ham and veggies. Add the chicken broth and water, cover and turn crockpot on high for 1 – 1 1/2 hours. Then turn to low for 2 more hours (or cook on low for 8 hours). Season with salt and pepper before serving.
