Description
Tender, pull-apart slow-cooked gammon and beans in a rich, smoky sauce- perfect comfort food from your slow-cooker, ideal for feeding the family.
Syn-free
Ingredients
- 1 gammon joint (approx 750g) (all visible fat removed (pre-soaked overnight ideally, or for at least 2 hours- see the note above about this))
- 2 onions (diced)
- 2 sweet peppers (red, yellow or orange) (deseeded and diced)
- 4 garlic cloves (peeled and finely chopped)
- 1 tsp smoked paprika
- 2 x 400g cans of baked beansÂ
- 6 tbsp tomato puree
- 1 red chilli (finely chopped (optional- leave out if you’d rather it wasn’t spicy))
Instructions
- Mix together all of the ingredients (apart from the ham) in the slow-cooker bowl.
- Move the mixture over to the side of the bowl, place the ham in, and then cover it over completely with the bean mixture.
- Place the lid on the slow-cooker and cook on high for 6 hours, or low for 10-12 hours.
Notes
When the ingredients are all in the slow-cooker, it does look like quite a dry mixture. You shouldn’t need to add any water as the juices come out of the meat, but if after a couple of hours it still looks very dry you could add a couple of cups of water or passata.
If you would prefer to make this in the oven, preheat the oven to 180c, pop all of the ingredients into a casserole dish, and oven cook for approximately 2 hours and 30 minutes until the ham is tender and pulls apart easily. Have a look at the campfire stew after about 2 hours to check it isn’t drying out too much, and if it is, just add a little extra water.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main course
- Method: Easy
- Cuisine: Comfort food
Keywords: campfire stew