Ham, Kale and Navy Bean Stew – Slow Cooker eMeals

I am an eMeals blogger, this post contains affiliate links that help support this site. 
Simplify your busy life with eMealsI’m such a sucker for Slow Cooker meals. They are so easy to make and great for working families that rush home after a busy day and the first thing out of everyone’s mouth is, whats for dinner? eMeals now has a great Slow Cooker meal plan to mix it up from the regular roast and potatoes. I’ll be switching my account over to give it a try! I have a whole Pinterest board of Slow Cooker Recipes that I’ve been collecting, can’t wait to try some of these new ones. Like this Ham, Kale and Navy Bean Stew. 
Slow-Cooker Savvy: Make Your Best Meals (w/Michele Scicolone)

 Ham, Kale and Navy Bean Stew - Slow Cooker meals

The slow cooker eMeals meal plan is priced (though not store specific), feeds a family of 6, and generally costs around $120 per week (or less). That’s only $2.86/person per meal! For those of you with smaller families, there’s also a 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.

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. The eMeals team devoured the leftovers for lunch, and it would freeze perfectly. If you’re interested in learning more about the convenience of year-round slow-cooker cooking, check out the meal plan here.

 

Ham, Kale and Navy Bean Stew

eMeals
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Calories 3609 kcal

What you will need

STEW

  • 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

GRITS

  • 2 Cup uncooked quick-cooking grits
  • 1 8-oz package shredded sharp white Cheddar cheese
  • 2 tablespoons butter

Instructions

  • 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.
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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle. Buy me a coffee

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