Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Fifteen-Bean and Ham Stew Tips, FAQ & printable recipe

Name: Slow Cooker Fifteen-Bean and Ham Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 lb dried fifteen-bean mix, soaked overnight; 8 oz diced ham; 2 tsp smoked paprika; 1 tsp garlic powder; 4 cups chicken broth

By Clara Weller · Oct 14, 2026

A rustic bowl of fifteen-bean stew with diced ham and a rich brown broth.

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 8

Tips for success

For the creamiest beans, soak them overnight and cook on low rather than high. The slow, gentle heat allows the starches to release slowly, creating a velvety texture.

If you're short on time, a quick soak works too: boil the beans for 2 minutes, then let them stand for 1 hour before cooking.

To make this stew even more substantial, serve it over rice or with crusty bread for dipping.

A squeeze of fresh lemon juice or a sprinkle of chopped parsley can brighten the flavors just before serving. For a thicker stew, mash a few beans against the side of the slow cooker and stir them in.

Variations

Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a chopped jalapeño along with the spices for a spicy version. The heat pairs well with the smoky paprika and ham.
Vegetarian Version: Omit the ham and use vegetable broth. Add a splash of liquid smoke to mimic the smoky flavor. Increase the smoked paprika to 1 tablespoon for extra depth.
Herb Infusion: Add a couple of sprigs of fresh thyme or a bay leaf along with the broth. Remove before serving. The herbs add a subtle earthy note that complements the beans.
Smoked Sausage Swap: Replace the ham with smoked turkey sausage or kielbasa, sliced into rounds. The sausage adds a different texture and a rich, savory flavor.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or microwave.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little broth or water to restore the desired consistency.

Store any leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the consistency.

You can assemble the stew in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook as directed.

This is a great time-saver for busy mornings. The beans will have soaked overnight, so you can skip the separate soaking step.

Serving ideas

Serve this stew hot, ladled into deep bowls. It's a complete meal on its own, but it pairs beautifully with a simple green salad and some crusty bread for sopping up the broth. A sprinkle of fresh thyme or parsley adds a touch of color and freshness.

For a casual dinner, set out bowls of the stew and let everyone help themselves. It's also great for meal prep—divide into containers for easy lunches throughout the week. Leftovers can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently asked questions

Can this stew be made without soaking the beans overnight?

Yes, a quick soak works: place the beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let stand for 1 hour. Drain and proceed with the recipe. The cooking time may be slightly longer, so check for tenderness before serving.

Can this stew be cooked on high instead of low?

Yes, you can cook on high for 4 to 5 hours instead of 7 to 8 hours on low. However, the low setting yields a more tender, creamy texture because the beans cook more gently. If using high, check the beans at the 4-hour mark to avoid overcooking.

What if the stew is too thin?

If the stew is thinner than you like, mash a few beans against the side of the slow cooker and stir them in. This releases their starches and thickens the broth. You can also simmer the stew uncovered on the stovetop for 10-15 minutes to reduce it.

Can this recipe be doubled?

Yes, you can double the ingredients as long as your slow cooker is large enough (at least 6 quarts). Keep the same cooking time, but make sure the beans are submerged in broth. You may need to add a little more broth to cover them.

Is it possible to add vegetables to this stew?

Absolutely. Diced carrots, celery, or onions can be added along with the beans. They will cook during the long slow cook and become tender. Add them in step 2, before the ham and spices, so they are evenly distributed.

Recipe card

Slow Cooker Fifteen-Bean and Ham Stew

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

1 lb dried fifteen-bean mix, soaked overnight
8 oz diced ham
2 tsp smoked paprika
1 tsp garlic powder
4 cups chicken broth

Instructions

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.
Transfer the soaked and drained beans to the slow cooker insert and spread them in an even layer.
Scatter the diced ham evenly over the beans. Sprinkle with smoked paprika and garlic powder, making sure to cover the surface.
Pour the chicken broth over the beans, ham, and spices. Do not stir.
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.
Once the beans are tender, taste the stew and adjust seasoning if needed. Serve hot, ladled into bowls.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 320
Protein: 22 g
Carbohydrates: 35 g
Fat: 9 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.