Slow Cooker Fifteen-Bean and Ham Stew Step-by-step instructions

Before you start

Before starting, soak the beans overnight or for at least 8 hours. In the morning, drain and rinse them. Measure out the ham, spices, and broth so everything is ready to go. The slow cooker insert should be clean and ready.

There is no need to preheat the slow cooker; it will heat up gradually as it cooks. This recipe is perfect for busy mornings: just assemble it before work and let it cook all day.

Instructions

Soak and Prepare

1. 1Soak the Beans
   Place the dried bean mix in a large bowl and cover with water by 2 inches. Soak overnight, or for at least 8 hours. Drain and rinse the beans thoroughly.
   Look for Beans should be plump and hydrated, with no hard centers when bitten.
   Tip For a quick soak, bring beans to a boil, cover, and let stand for 1 hour before draining.
2. 2Add Beans to Slow Cooker
   Transfer the soaked and drained beans to the slow cooker insert and spread them in an even layer.
   Look for The beans fill the bottom of the slow cooker in a colorful, even layer.
   Tip No need to grease the insert; the broth will keep everything from sticking.

After soaking overnight, the beans should be plump and hydrated, with no hard centers. They should have doubled in size and be ready to cook. The slow cooker insert is filled with the colorful bean mix, ready for the next layer.

Layer and Season

3. 3Scatter Ham and Spices
   Scatter the diced ham evenly over the beans. Sprinkle with smoked paprika and garlic powder, making sure to cover the surface.
   Look for The ham and spices form a fragrant, colorful layer over the beans.
   Tip Use a spoon to lightly toss the ham and spices into the top layer of beans for even distribution.
4. 4Pour Over Broth
   Pour the chicken broth over the beans, ham, and spices. Do not stir.
   Look for The broth covers the beans and ham, creating a rich liquid base.
   Tip Adding the broth last helps keep the spices on top for even flavor.

The ham and spices are scattered over the beans, creating a fragrant, colorful layer.

The broth is poured over, just covering the beans, and the slow cooker is ready to go. The aroma of smoked paprika and garlic is already inviting.

Slow Cook and Serve

5. 5Cook on Low
   Cover the slow cooker and cook on low for 7 to 8 hours, until the beans are tender and the stew is thick. Let it rest for 3 minutes before slicing.
   Look for The stew is bubbling gently and the beans are soft but not falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to maintain a steady temperature.
6. 6Check and Serve
   Once the beans are tender, taste the stew and adjust seasoning if needed. Serve hot, ladled into bowls.
   Look for The stew is thick, aromatic, and the beans are creamy inside.
   Tip For a thicker stew, mash a few beans against the side of the slow cooker before serving.

After 7 to 8 hours, the stew is bubbling gently, and the beans are tender and creamy. The broth has thickened, and the ham is fully infused with flavor. The stew is ready to be ladled into bowls and enjoyed.

Common mistakes

One common mistake is not soaking the beans long enough, which leads to undercooked, hard beans. Another is adding too much liquid, which makes the stew thin; the beans should be just covered.

Also, avoid opening the slow cooker lid repeatedly, as this releases heat and lengthens cooking time. Finally, don't skip the smoked paprika—it's the backbone of the flavor.

How to tell it’s done

The stew is done when the beans are tender and easily pierced with a fork, but not falling apart. The broth should have thickened slightly, and the stew should be aromatic and steaming.

If using a meat thermometer, check that the ham has reached at least 145°F (63°C) to ensure it is fully heated through. Let the stew rest for a few minutes before serving to allow the flavors to meld.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest