A hearty and comforting ham and bean stew made effortlessly in a slow cooker.
Sort through the beans to remove any debris, then rinse them under cold water.
Rinsing the beans removes any dust or dirt, ensuring a clean dish.
Soak the beans in a large bowl of water overnight, or use the quick soak method by boiling them for 3 minutes and letting them sit for an hour.
Soaking the beans reduces cooking time and improves their texture.
Drain and rinse the soaked beans, then place them in the slow cooker.
Draining the beans prevents excess starch from affecting the dish.
Chop the onion and garlic, then add them to the slow cooker along with the beans.
Chopping the aromatics releases their flavors, enhancing the dish.
Add the salt, pepper, parsley, and ground cloves to the slow cooker.
Adjust the seasoning to taste before serving for the best flavor.
Cut the ham into large chunks and add it to the slow cooker along with the ham hock.
Using smoked ham adds a rich, savory flavor to the stew.
Pour the water or broth into the slow cooker, ensuring all ingredients are submerged.
Using broth instead of water will enhance the flavor of the dish.
Cover the slow cooker and cook on low for 8 hours, or until the beans are tender and creamy.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Skim any excess fat from the surface before serving.
Serve with a sprinkle of fresh parsley for a pop of color and flavor.
