Love making slow cooker meals all winter long? So do we! This Ham, Kale and Navy Bean Stew showed up in our email box via eMeals. If you don’t know what eMeals is, it’s a recipe and shopping list service that delivers recipes and shopping lists for those recipes to your email each week, for planning out meals for the entire week. You’ll have to try out the Slow Cooker plan! (eMeals Free Trial here)
The slow cooker eMeals meal plan feeds a family of 6 for about $2.86/person per meal! For those of you with smaller families, there’s also a meals 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. You’ll find a lot of different recipes that you’ll fall in love with.
Ham, Kale and Navy Bean Stew
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, learn more here about the convenience of year-round slow-cooker cooking and the eMeals Slow Cooker Plan.
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
For Stew: 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.
For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over grits.