Ham 'n' Bean Stew
Yield: 6 servings
- 2 (16 ounce) cans baked beans
- 2 medium potatoes, peeled and cubed
- 2 cups cubed fully cooked ham
- 1 celery rib, chopped
- 1/2 cup water
- In a 3-quart slow cooker, combine all ingredients; mix well.
- Cover and cook on LOW for 7 hours or until the potatoes are tender.