Slow Cooker Fifteen-Bean and Ham Stew

This slow cooker fifteen-bean and ham stew is the ultimate set-and-forget dinner. Soak the beans the night before, then in the morning you just scatter ham, sprinkle spices, and pour broth.

After a long, slow simmer, you come home to a rich, smoky, deeply comforting stew that needs nothing more than a spoon. The beans turn creamy, the ham infuses every bite, and the paprika adds a gentle warmth. It's a meal that feels like a hug in a bowl, and it makes the whole house smell incredible.

There's something magical about a slow cooker meal that comes together in minutes. This fifteen-bean and ham stew is exactly that: a handful of pantry staples, a few minutes of prep, and then the slow cooker does all the work.

The beans soak overnight so they cook up tender and creamy, while the ham adds a savory, smoky depth. Smoked paprika and garlic powder round out the flavor, and chicken broth creates a silky, rich base. It's a hearty, satisfying dinner that's perfect for busy days when you want to come home to something wonderful.

Ingredients

Why this recipe works

The slow cooker is the ideal tool for this stew because it allows the beans to cook low and slow, releasing their starches and becoming creamy without breaking apart.

The gentle, even heat ensures that every bean is cooked through perfectly, while the ham and spices slowly infuse the broth. This method requires no stirring and no watching, making it a truly hands-off meal.

Soaking the beans overnight is the key to even cooking and a creamy texture. It shortens the cooking time and helps the beans absorb the flavorful broth instead of just becoming mushy.

The combination of smoky ham, sweet paprika, and savory garlic creates a deeply satisfying flavor that tastes like it simmered all day—because it did.

Notes and substitutions

For the best flavor, use a good-quality chicken broth, preferably low-sodium so you can control the salt. Smoked paprika is essential here—it adds a deep, smoky note that pairs beautifully with the ham. If you only have sweet paprika, add a drop of liquid smoke to mimic the smokiness.

You can use any dried bean mix, but fifteen-bean mix is classic and readily available. If you have leftover ham from a holiday meal, dice it and use it here—it's a great way to use up leftovers. The recipe is forgiving: you can add more or less ham, or even substitute smoked turkey sausage for a different flavor.

• diced ham: Smoked turkey sausage or leftover smoked pork, cut into small cubes
• chicken broth: Vegetable broth for a meat-free version (omit ham and add extra smoked paprika)
• smoked paprika: Regular paprika plus a drop of liquid smoke
• garlic powder: 1 clove fresh garlic, minced (add with the broth)

Equipment

• Slow cooker (6-quart or larger)
• Measuring cups and spoons
• Large bowl for soaking beans
• Colander