Slow Cooker Ham And Beans

Name: Slow Cooker Ham and Beans (Elevated)
Total time: 7 h
Yield: 6
Cuisine: Spanish
Ingredients: 8 ounces Iberico Ham-diced; 4 ounces Smoked Pancetta-diced; 1 pound Dried Cannellini Beans-rinsed and sorted; 1 Shallot-finely chopped; 4 Garlic-minced; 1 Fennel Bulb-finely chopped, fronds reserved for garnish; 6 cups Homemade Chicken Stock; 1/4 cup Dry Sherry; 2 sprigs Fresh Rosemary; 1/4 tsp Red Pepper Flakes; 1 tsp Sea Salt; 1/2 tsp Freshly Ground Black Pepper; 2 tbsp Extra Virgin Olive Oil

⏱7h

👥6

🔥400 cal

Medium

🍽️Spanish

A refined take on ham and beans, utilizing the rich flavor of Iberico ham and creamy Cannellini beans. Fresh rosemary and a splash of dry sherry elevate the dish to a gourmet level.

8 ounces Iberico Ham-diced

4 ounces Smoked Pancetta-diced

1 pound Dried Cannellini Beans-rinsed and sorted

1 Shallot-finely chopped

4 Garlic-minced

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(0 reviews)

⏱7h

👥6

🔥400 cal

Medium

🍽️Spanish

A refined take on ham and beans, utilizing the rich flavor of Iberico ham and creamy Cannellini beans. Fresh rosemary and a splash of dry sherry elevate the dish to a gourmet level.

#gourmet #slow cooker #beans #ham #Iberico #sherry

Instructions

Place the Beans in a large bowl, cover with water, and soak overnight. Drain and rinse the Beans.
In a large skillet, heat the Olive Oil over medium heat. Sauté the Shallot and Fennel until softened, about 5-7 minutes. Add the Garlic and cook for another minute until fragrant.
Combine the sautéed vegetables, Ham, Pancetta, and Beans in a slow cooker.
Pour the Chicken Stock and Dry Sherry over the ingredients in the slow cooker.
Add the Rosemary sprigs, Red Pepper Flakes, Sea Salt, and Black Pepper to the slow cooker.
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the Beans are very tender.
Remove the Rosemary sprigs before serving. Garnish with reserved Fennel fronds. Taste and adjust seasoning as needed.

Ingredients

8 ounces 225 g Iberico Ham-diced
4 ounces 115 g Smoked Pancetta-diced
1 pound 450 g Dried Cannellini Beans-rinsed and sorted
1 240 mL Shallot-finely chopped
4 20 mL Garlic-minced
1 120 mL Fennel Bulb-finely chopped, fronds reserved for garnish
6 cups 1.4 L Homemade Chicken Stock
1/4 cup 60 mL Dry Sherry
2 sprigs 10 g Fresh Rosemary
1/4 tsp 1.25 mL Red Pepper Flakes
1 tsp 5 mL Sea Salt
1/2 tsp 2.5 mL Freshly Ground Black Pepper
2 tbsp 30 mL Extra Virgin Olive Oil

Equipment

Slow Cooker
Large Bowl
Large Skillet
Measuring Cups and Spoons

Instructions

Place the Beans in a large bowl, cover with water, and soak overnight. Drain and rinse the Beans.
In a large skillet, heat the Olive Oil over medium heat. Sauté the Shallot and Fennel until softened, about 5-7 minutes. Add the Garlic and cook for another minute until fragrant.
Combine the sautéed vegetables, Ham, Pancetta, and Beans in a slow cooker.
Pour the Chicken Stock and Dry Sherry over the ingredients in the slow cooker.
Add the Rosemary sprigs, Red Pepper Flakes, Sea Salt, and Black Pepper to the slow cooker.
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the Beans are very tender.
Remove the Rosemary sprigs before serving. Garnish with reserved Fennel fronds. Taste and adjust seasoning as needed.

Nutrition per serving

Calories 400

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Slow Cooker Ham And Beans

Slow Cooker Ham And Beans

Ratings & Reviews

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