This slow-cooked bean stew is flavored with the solid smokiness of a good ham hock and the spice of your favorite salsa. It is infinitely adaptable to your preferred seasonings, and works well with any of our beans – we used Chestnut Limas this time, but our Black Valentines or Snowcaps would be just as delicious. The beans hold their shape while still being soft and full of flavor. Serve with a crisp green salad, warm cornbread, and your favorite hot sauce!
Southwestern Style Bean Stew
Recipe adapted from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
1 package (16 oz) Community Grains Chestnut Lima Heirloom Beans
1 ham hock, ham bone, or knuckle
1 onion, diced
1 cup salsa (or tomatoes)
Seasonings to taste (chili powder, salt, pepper, garlic)
4-6 cups water
Rinse, sort, and soak your beans in cold water for 6-8 hours or overnight. For a shorter quick-soak method, click here.
Add soaked beans, ham hock, and onion to the crockpot, and add enough water to cover the beans by an inch. Cover and cook on HIGH for 3 1/2 hours.
Stir in salsa and other seasonings. Cover and cook on HIGH for another 3 hours. Check beans for doneness, and cook another half hour if needed. Remove ham hock and pick off meat, then stir meat back in.
Enjoy with salad and cornbread!