Ingredients :
- 1 tablespoon olive oil
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 onion chopped
- 4 cups chicken broth
- 4 cups water
- 1 pound dried navy beans or pinto beans, rinsed and picked over
- 1 meaty ham bone or ham hocks
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- additional cooked ham chopped, optional
Directions :
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
- Stir in broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil.
- Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.
