Slow-Cooked Ham and Beans

Directions

1. 1
   Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker.
2. 2
   Add the ham, beans, bay leaf and thyme.
3. 3
   Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
4. 4
   Pour the tomatoes into a bowl and crush them with your hands.
5. 5
   Add the tomatoes and their juices, the scallions and garlic to the slow cooker.
6. 6
   Cover and cook 30 more minutes.
7. 7
   Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing.
8. 8
   Set aside about one-third of the ham and 3 cups of the stewed bean mixture to make Ham Jambalaya.
9. 9
   Serve the remaining ham with the bean mixture.
10. 10
    Turn leftovers into Ham Jambalaya
11. 11
    Per serving: Calories 750; Fat 22 g (Saturated 8 g); Cholesterol 201 mg; Sodium 640 mg; Carbohydrate 59 g; Fiber 17 g; Protein 77 g
12. 12
    Photograph by Antonis Achilleos