It’s almost here, you guys! Easter!
Now, I’m basically only excited for Easter because of the food. Those peanut butter eggs? If I don’t eat at least one entire six-pack of those on Easter Day, I’m depressed for the rest of the year. Can’t stop, won’t stop. I need my peanut butter eggs.
You know what else I need? Ham, y’all. I love me some ham.
I mean, first of all, it’s so salty and delicious. Second of all, there are always leftovers.
Leftovers means coming up with creative new ways to eat the ham – though, I’ll admit that I often find myself eating slices of it cold, straight from the fridge. Sometimes with a squirt of mustard on it. I gotta be me.
Anyway, this year I’ve come up with a tasty way to use up a bit of the leftover ham that will also feed an army. Did I mention the slow cooker? Nobody wants to spend all weekend cooking a big holiday meal only to turn around and spend the next week in the kitchen trying to use up the leftovers. This is an easy recipe!
I start with a package of Hurst’s Beans. I’ve been working with them this year, developing new recipes featuring their beans, and I’ve really fallen in love with beans again since doing so. Finding new ways to use beans has been really fun and I’ve hit on some pretty delicious recipes. My beef burrito dip and slow cooker refried beans are so dang good!
Anyway, this time around I started this soup with a package of Hurst’s Cajun 15 Bean Soup. There is a little seasoning packet right in the bag of beans which makes this extra easy. It adds the perfect little kick of flavor to this recipe.
You’ll toss the beans in a slow cooker with a few veggies and a bunch of stock and let them cook away. No need to soak them! I told you this was easy.
Once the beans are tender, you dump in your leftover ham and some canned tomatoes. I like to serve this with a dollop of sour cream and plenty of freshly ground black pepper. Such an easy meal!
Slow Cooker Cajun Ham and Beans
- 1 package Hurst's Cajun 15 Bean Soup
- 8 ounces carrots
- 1 sweet onion
- 4 stalks celery
- 2 cloves garlic
- 8 cups chicken broth
- 15 ounce can diced tomatoes
- 2 cups diced cooked ham
- Rinse and sort the beans, removing any debris.
- Add beans and seasoning packet to a 6 quart slow cooker set to high.
- Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth.
- Cover and cook on high for 5 hours or until beans are tender.
- Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour.
- Serve with a dollop of sour cream.
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