Southwest White Bean Stew

Southwest White Bean Stew
Miz Helen's Kitchen
1 pound bag Great Northern Dry Navy Beans
2 14 ounce cans  Diced Tomatoes and Green Chilies Medium or Hot
1 large onion chopped
3 cloves garlic minced
1 1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 cup fresh cilantro chopped
Option: 1 ham hock or 2 cups ham chopped

  • Sort through the beans making sure all the beans are good. Rinse the beans well. 
  • Bring the dry beans to a rolling boil in 8 cups of water. Boil for 2 minutes, cover and take off heat. 
  • Let the beans sit covered for 1 hour. 
  • Pour the beans and water (making sure you have 8 cups of water) into a slow cooker.
  • Add the onion, garlic, tomatoes and green chilies. 
  • If you are adding the ham hock or chopped ham add it to the slow cooker at this time.
  • Cook on high for 2 hours or low for 3 hours. 
  • At the end of the cooking time add the salt, pepper cumin and cilantro.
  • Simmer for 20 minutes to allow the seasons to set.