It's at these times when I need that extra little bit of comfort that only a good meal can bring.
And today's warming rendition of a Provencal stew certainly fits the bill for rustic February comfort.
In fact, I love this meal so much I could eat it once a week - and just might because it makes lots of wonderful leftovers and freezes like a dream!
Click here to visit my printable recipe.
Or enjoy my easy to follow step by step video!
Prep Time: 10 minutes
Cook Time: 8 hours
- 2 cups dry mixed beans
- 2 cups diced cooked ham
- 1 cup diced white onion
- 1 cup diced carrots
- 2 cloves minced garlic
- 1/2 cup diced celery
- 2 cups diced Yukon Gold potatoes
- 1 tsp herbes de provence or dried thyme
- 1 tsp sea salt
- 1 tsp black pepper
- 2 bay leaves
- 1, 28 oz tin Italian plum tomatoes
- 4 cups no sodium chicken stock
- Rinse and drain the dry mixed beans and add them to a slow cooker that has been treated with oil or cooking spray.
- Add the ham, diced onion, diced carrots, garlic, celery, potatoes,salt, pepper, and herbs.
- Add the Italian plum tomatoes and chicken stock.
- Using a spatula, crush the tomatoes a little - just so they release some of their juice and give everything a good stir.
- Turn your slow cooker to low and let simmer for 8 hours.
- Serve in bowls with crusty bread or my olive loaf.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.