INGREDIENTS
- 1 ham bone, optional
- 1 (32 oz.) package low-sodium chicken or vegetable stock
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 1 (15 oz.) can pinto beans
- 3 cups cooked spiral cut ham, diced
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 bay leaf
- 1 sprig rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley, minced
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- Place cannellini beans and pinto beans in slow cooker and top with diced ham.
- Add garlic, onion, carrot and celery on top of ham and beans, then season with thyme, oregano, salt and pepper.
- Top with bay leaf and rosemary sprig, then pour chicken stock over the top. Optional: add ham bone and stir everything together.
- Cover and cook on high for 3-4 hours, or on low for 6-8.
- Remove ham bone, rosemary sprig and bay leaf, then transfer to serving bowls and serve hot.
- Enjoy!
Recipe adapted fromĀ Dinner Then Dessert