KIDNEY • PINTO • BEEF BROTH

This is a simple, slow-cooked ham and bean stew built for depth, flexibility, and leftovers. Using canned beans keeps it easy, while the slow cooker does the real work. It’s thick, savory, and even better the next day.

Ingredients

• 1½–2 cups cooked ham, diced
• 2 cans pinto beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• ½–1 red onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 bay leaf
• Black pepper, to taste

Optional (recommended)

• 1 tbsp olive oil or butter (for sautéing onion)
• 1 tsp smoked paprika
• ½ tsp thyme or Italian seasoning
• 1–2 tsp apple cider vinegar or lemon juice (to finish)

Instructions

1. Optional Sauté (for deeper flavor)

In a skillet, sauté the red onion in olive oil or butter until soft. Add garlic and cook for 30 seconds. Transfer to the slow cooker.

(This step adds depth but can be skipped if needed.)

2. Build the Stew

Add ham, beans, beef broth, bay leaf, and black pepper to the slow cooker. Stir gently.

3. Slow Cook

• LOW: 6–7 hours
• HIGH: 3–4 hours

Stir once or twice if you’re around.

4. Thicken & Finish (Last 30 Minutes)

• Mash a ladle of beans against the side of the cooker and stir back in
• Add smoked paprika and thyme
• Crack the lid slightly if the stew looks too soupy

5. Final Taste

Remove bay leaf.
Finish with a small splash of vinegar or lemon juice to balance the richness.
Salt only if needed — ham and broth usually provide enough.

Notes

• Beef broth creates a richer, more stew-like result than chicken broth
• Adding extra beans thickens the stew naturally without flour or starch
• This dish improves noticeably after resting overnight
• Reheat slowly on the stove or microwave at low power

Serving

Serve with cornbread, crusty bread, or on its own as a hearty bowl of comfort food.