Bean Potpourri

This is the slow cooker recipe for people who believe more meat is always the answer.

Beef shank, smoked ham hock, sliced kielbasa, and crumbled bacon all go into the pot with chickpeas, pinto beans, and diced potatoes.

Add water, set it on low, and walk away for anywhere from 8 to 16 hours.

The beef shank falls apart into tender shreds, the ham hock infuses everything with deep smoky flavor, and the beans and potatoes soak up every drop of that rich, meaty broth.

This is the kind of meal you start before work and come home to a house that smells like a Sunday you didn’t have to work for.

Chef Tips

• Use the full 16 hours on low if you can. The longer cook time breaks down the beef shank completely and makes the broth thicker and more flavorful.
• Crumble the bacon before adding it to the pot. Pre-frying it gives the stew a smoky depth that raw bacon just can’t match.
• The kielbasa is optional but honestly, don’t skip it. Those thin slices release their spiced, garlicky fat into the broth and make everything better.
• Pull the ham hock out before serving, shred any meat off the bone, and stir it back in.