Recipe: Smoky Ham and Navy Bean Stew (crock pot)

SMOKY HAM AND NAVY BEAN STEW

1 pound extra lean ham, cut into 1/2-inch cubes (3 cups)
2 cups water
1 cup dried navy beans*
1 cup sliced celery
2 medium carrots, sliced
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke flavoring
1/4 cup chopped fresh parsley

In 3 1/2 to 4 quart slow cooker, combine all ingredients except parsley; mix well.

Cover and cook on low setting for 10 to 12 hours.

Just before serving, stir in parsley.

*Beans may be presoaked overnight, if desired.

Serving Suggestion:
Crusty French rolls and butter along with a glass of wine, plus a Fruit Crisp topped with whipped cream.

Servings: 4 (1 1/4 cups each)
Source: Pillsbury Classic Cookbooks - Casseroles & Slow Cooker Meals; January 2001