Christmas Leftover - Chicken Ham Beans Stew recipe

Even though Christmas was 5 days ago, I am still trying to clear my fridge from leftover ham and turkey. I am not complaining though, I enjoy these leftover makeovers! 😋

This recipe is a simple and satisfying way to transform the ham into a hearty meal.

Start by simmering chicken thighs and beans to create a savoury broth. I use my favourite thermal cooker so I can cook in the morning and forget about it till the afternoon, when I add some chopped vegetables and diced ham. (If you do not have a thermal cooker, you can use a slow cooker instead).

This warm and comforting stew is great for the whole family. Serve with rice or crusty bread for a complete meal. But I enjoy this stew by itself as it is filling enough without loading on more carb!

Chicken Ham Beans Stew

Ingredients:

¾ cup (80g) dried white beans - I use black eye beans
1 kg chicken thighs bone-in
1 bowl diced leftover ham
1 tbsp. butter
1 onion - chopped finely
4 cloves garlic - minced
1 bay leaf
2 carrots - cut to bite size pieces
1 potato - cut to bite size pieces
1 tsp paprika
half head cabbage - cut to bite size pieces
salt and pepper




Instructions:

1. Wash and soak beans for at least 1 hour before cooking
2. In the inner pot of the thermal cooker, heat butter then add chicken thighs and brown them
3. Season generously with salt and pepper
4. Add onion and garlic, fry until translucent
5. Pour 1.5 litre of water, add the beans, bay leaf and bring to boil
6. Cover and place in the thermal cooker, leave for 4-5 hours
7. After 4-5 hours, bring soup to boil, add carrot, potato, ham and paprika
8. Put back in the thermal cooker to continue cooking for another hour or until dinner time
9. 15 minutes before serving, take out the chicken and shred, put shredded chicken back and bring to boil, add the cabbage and cook until wilted