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.