This Fireball Pumpkin Pie is the perfect twist on an old classic dessert.

This recipe is sure to satisfy your sweet tooth and warm you up in the colder months! The Fall season means cooler temperatures, less farm work and more time in the kitchen. If you like pumpkin and cinnamon, you are gonna love this Fireball Pumpkin Pie! It’s next level delicious!

Why You’ll Love this Fireball Whiskey Pumpkin Pie Recipe

Fireball is a delicious type of Cinnamon Whiskey. Today, I’m going to use Fireball in my Pumpkin Pie recipe. This recipe makes one pie; double the ingredients to make another pie. 

You’ll love serving this fun twist on the classic treat for Halloween, Thanksgiving, or any fall celebration.

Ingredients for Fireball Whiskey Pumpkin Pies

• Pie Crust: this recipe is a great opportunity to use a pre-made pie crust, but you can also make your own homemade pie crust if you prefer.
• Pumpkin Pie Filling: this is typically a combination of pumpkin puree and pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, and cloves). You can find my Homemade Pumpkin Spice recipe here.
• Evaporated Milk: gives your pie a rich texture and a sweet flavor.
• Eggs
• White Sugar
• Salt: helps balance out all the sweet ingredients.
• Spices: I added ginger, cloves, and cinnamon to accentuate the nostalgic and warm flavors of pumpkin pie.
• Fireball Cinnamon Whiskey: this unique spiced whiskey will add a punch of cinnamon and that classic complex whiskey taste.

How to Prepare Your Pie Crust

• I started with a store bought frozen pie crust that comes in its own pie pan. Let it thaw for about 10 – 15 minutes. Use home made pie shells if you like.
• Meanwhile, turn your oven on to 400F and get all the other ingredients together.

• After your crust has thawed, use a fork to poke holes in the bottom. This will prevent the crust from bubbling as it sometimes wants to do. Poke holes around the sides too!
• Set in your preheated oven for 12 minutes. Keep an eye on it.
• Once the crust is a pretty golden brown, remove from the oven and let it fully cool.

• The star of this show – Fireball Cinnamon Whiskey. I had to rein myself in and buy the tiniest bottle I could find!
• If it’s important to you to ensure the Fireball liqueur is in prime condition, you may want to have a nip – for recipe purposes of course.

 

How to Make Cinnamon Whiskey Pumpkin Pie Filling

• Crack the eggs into a large mixing bowl and whisk them lightly. You really don’t want them all frothy, just mixed.

• Add the pumpkin pie filling and all the other ingredients.
• Mix well using a wooden spoon.

• Pour the mixture of pie filling ingredients into the cooled pie crust and bake at 425 F for 15 minutes.
• Reduce the oven to 350F and bake for another 45 minutes.
• Check to see if it is done by poking a toothpick in the center. If it comes out clean, the pie is done!
• Remove from oven and let cool for at least 2 hours before slicing and serving.

How’s my Fireball Pumpkin Pie looking now? It smells delicious in the kitchen right now! We will wait till it has cooled, then slice it and top with whipping cream.

Pumpkin Pie FAQ’s

Do I have to use a pre-made crust?

• Not at all! I used a pre-made crust just for the sake of saving time, but if you have a recipe for pie crust dough that’s tried and true, feel free to use that instead.
• If you’re looking for a recipe to make your own pie crust, try this one from Sally’s Baking Addiction.

How long will this pie last?

• Storage: To store this pie and maximize its shelf life, make sure it cools all the way and cover it with some plastic wrap or foil. In the refrigerator, it should last for 4 to 5 days.
• If you’d like to make your pie last longer, you can also store it in the freezer, where it should be fine for at least 2 months or so. To defrost, just leave it in the fridge overnight.

What’s the best way to reheat pie?

• Cut yourself a slice and place it on a microwave-safe plate, then pop it in the microwave for 10 to 30 seconds right before eating. If you like it hotter, microwave further in 15-seconds increments.
• If you’d like to reheat the entire pie, you can also place it in the oven at 350F for 15-20 minutes.

How long can a pumpkin pie sit out without being refrigerated?

• I only recommend leaving a pumpkin pie at room temperature for about 2 hours. After that, you run the risk of things like bacterial growth. Store the pie in the fridge or even the freezer when you’re not actively serving it.

Variations, Substitutions and Serving Suggestions

• This pie would be great with some whipped cream or even a scoop of vanilla ice cream on top.
• Sprinkle the top of the pie with ground cinnamon mixed with some powdered sugar for an extra burst of flavor.
• Crush some pecans or walnuts and scatter them over top of your pie. This will give some delicious nutty flavor and a nice crunch to vary the texture.
• If you can’t find Fireball, there are several types of alcohol that could be substituted, such as Stillhouse Red Hot Whiskey, Beach Whiskey Bonfire Cinnamon, or Evan Williams Fire. You could also try a classic whiskey, which would still taste delicious in this pie.
• This pie would be phenomenal with the addition of a streusel topping; just spread on top of the filling before baking!
• Although I used white sugar, you could substitute brown sugar.
• Nutrition facts for this pie can be found in the recipe card below.

More Recipes from Country Living

Here’s just a few cool weather recipe treats!

1. This Easy Old Fashioned Apple Crisp is a treat for cool afternoons.
2. Try this Dutch Almond Cake; it’s super quick to make and a wonderful Christmas tradition at our home.
3. Ever made your own Salsa? Here’s the Ultimate Salsa Recipe to try.

*Original recipe by the BBQ Pit Boys

*Inspired by Laura at Laura is Cooking

Homemade Pumpkin Pie

If you like this Fireball Pumpkin Pie recipe, be sure to rate it 5 stars below!

Fireball Pumpkin Pie

Yield: -6 people

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A delicious twist on an old Fall favorite.

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Ingredients

Toggle ingredient group

• 1 pie crust
• 15 oz pumpkin pie filling
• 9 oz evaporated milk
• 2 eggs
• 3/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp cinnamon
• 3 oz Fireball Cinnamon Whiskey

Instructions

1. Poke holes in the pie shell and bake at 400F for 12 minutes until golden brown. Set aside.
2. Crack 2 eggs into large bowl and whisk lightly until mixed.
3. Add pumpkin pie filling, evaporated milk, sugar, salt, ginger, cloves, cinnamon and Fireball.
4. Mix well and pour into cooled pie shell.
5. Bake at 425F for 15 minutes.
6. Reduced oven to 350F and bake for a further 45 minutes.
7. Use a toothpick in centre of pie to determine if it is done. If it comes out clean, remove pie from oven.
8. Let cool for 2 hours before serving. Serve with a dollop of whipped cream. Sprinkle cinnamon lightly over pie and whipped cream.

Nutrition Information:

Yield: 6 Serving Size: -6 people
Amount Per Serving: Calories: 150

Did you make this recipe?

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First Published September 2019; Updated October 2023

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Our entire Country Living in a Cariboo Valley Recipe Collection can be found here

This Lemon Loaf Cake with Rosemary Glaze is quick to make and sure to please guests! You’ll make this loaf cake recipe again and again!

If you love the taste of lemons, you will enjoy this recipe. This Lemon Pound Cake with Rosemary glaze drizzled over top is full of flavor and it’s a favorite at our house.

A lemon cake is easy to make when you are expecting guests. Everyone will love this lemon loaf recipe.

The taste is enhanced even more with the use of fresh lemon zest.

 

Lemon Loaf Cake with Rosemary Glaze Recipe

Serve it alongside a hot cup of tea for a special afternoon goodie. A spoonful of blueberries or a few strawberries compliment a slice of lemon loaf and look so pretty on the plate.

I’ve got all the ingredients ready to go, so let’s get started.

 

 

How to Make Lemon Loaf Cake – Instructions

• In a large bowl, soften the butter and add the sugar. Stir well until mixed.
• Add 2 eggs and mix well.

 

 

• Now add in the full-fat sour cream, vanilla extract and the zested peel from one lemon. Beat this mixture well for two minutes.
• The batter may look curdled, but that’s ok!

 

 

• Now add the dry ingredients (all purpose flour, cornstarch, salt and baking soda). Mix it together only until incorporated – try to not over mix at this point.
• Pour batter into two greased and floured loaf pans, using a spatula to scrape the bowl clean. Bake in a preheated 325 F degree oven for 25 – 30 minutes.

 

 

• You can test if the loaf is done using a toothpick. Push it in and remove it; if the toothpick is clean, the Lemon Loaf is done. If not, give it a few more minutes in the oven.
• Remove the loaf from the oven and let it sit for about 15 minutes. Then, remove from the loaf tin and set the loaf on a wire rack. Now poke holes along the top, using the toothpick.
• Once cool, turn the loaf out onto a plate and get ready for glazing.

 

How to Make Rosemary Infused Glaze

 

 

• Heat the sugar and fresh lemon juice on the stove, bringing the mixture to a boil. Stir it once in a while while it is heating.
• Add the Rosemary sprig and turn the stove down to low. Let it thicken for 2 -3 minutes.

 

 

• Want a clear glaze for the Lemon Cake? Just remove the Rosemary and drizzle the lemon glaze all over the loaf. The glaze will drip down into the holes you made with the toothpick.
• Want a white glaze for the Loaf instead? Remove the mixture from the stove and take out the Rosemary sprig. Add 2 cups of sifted icing sugar and beat well.
• With a teaspoon, drizzle the Rosemary infused glaze over the top of the loaf.

 

Store in an airtight container on the counter (in the refrigerator if keeping for several days).

This moist Lemon cake recipe is easy to make. The Loaf has a true zingy lemon flavor. And, it’s moist and delicious.

Your guests and family will love it and you will likely make it again. Enjoy!

 

FAQ

Do I have to add the glaze?

• No, this cake will be light and refreshing even on its own! However, the glaze is simple to make and adds a lot of flavor, so try it both ways!

How long does loaf cake last?

• Once cooled, wrap your loaf cake in aluminum foil or plastic wrap, then store in the fridge for up to a week.
• In the freezer, the cake should last around 6 months or so.

How can I avoid drying out loaf cake while baking?

• The sour cream in the batter will help fight against drying out.
• Allow your butter to come up to room temperature before you beat it with the sugar.
• Ensure that you don’t over mix the batter, and don’t bake it for longer than you need to!

 

Variations and Serving Suggestions

• If you don’t have Rosemary, you could just whisk together the lemon juice and sifted icing sugar. Then drizzle over the Lemon Loaf.
• Serve with strawberries, blueberries, or any assortment of berries or fruit for an extra burst of flavor and freshness.
• If you’re not a fan of glazes, you could also dust the top of this cake with some powdered sugar for that dash of sweetness.
• Another way to boost the citrus flavor would be to incorporate a tablespoon or 2 of lemon extract; the flavor won’t be quite as natural, but if you really want the lemon to come through this is a viable option! (Just be aware that lemon extract is not the same thing as lemon oil, which is more potent and can be too intense. Also, lemon juice and lemon extract are not interchangeable either!)

 

More Recipes

Want to read more of Country Living in a Cariboo Valley’s Recipes? You can find them all right here, including:

1. This Almond Butter Cake is a Dutch treat and we’ve been making it for years.
2. If you love Feta cheese and you love Garlic, here’s an appetizer recipe for you to try: Feta Cheese and Garlic Dip.
3. This Ham and Bean Slow Cooker Soup will be sure to be a hit on cold days.
4. Try these Meltaway cookies with Lemon.

Lemon Loaf Cake with Rosemary Glaze

If you like this Lemon Loaf Cake recipe, be sure to rate it 5 stars below!

Lemon Loaf with Rosemary Glaze

Yield: 8 people

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This zingy treat will soon become a family favourite.

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Ingredients

Toggle ingredient group

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 peel of 1 lemon, zested, using grater
• 1 1/2 cup flour, sifted
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/2 tsp baking soda

Rosemary Infused Lemon Glaze

Toggle ingredient group

• 1 lemon, squeezed for juice
• 1/2 cup sugar
• 1 sprig Rosemary, fresh

Instructions

1. Beat softened butter with sugar.
2. Add eggs and mix well.
3. Blend in sour cream, vanilla and zested lemon peel.
4. Beat for 2 minutes. Batter may appear curdled.
5. Sift and combine the flour, cornstarch, salt and baking soda.
6. Pour into egg mixture. Mix just until incorporated.
7. Pour into two greased and floured loaf pans.
8. Bake at 350F for 30 - 35 minutes.
9. Remove from oven. Poke holes in top using a toothpick. Let cool.

Rosemary Glaze

1. Mix sugar and lemon juice in saucepan.
2. Heat until boiling. Stir occasionally.
3. Turn heat to low, add Rosemary and let thicken about 2 - 3 minutes.
4. Add icing sugar and whisk well. Pour over top of loaf, letting the glaze settle in holes in loaf top.

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 500

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

First Published May 2019; latest update March 2026

Thanks for checking out this recipe. For more, follow me on Facebook, Pinterest, Instagram, and Twitter!

 

 

Homemade Smoked Salmon Chowder is a filling and healthy dish that’s perfect for warming up on cold days and satisfying even the hungriest stomachs! With the classic flavors of smoked salmon, bacon, and potatoes, this chowder is bursting with flavor.

If you’re looking for the very best Smoked Salmon Chowder recipe, you just found it. Graham’s been in the kitchen again and he’s come up with this delicious and healthy salmon chowder.

 

Why You’ll Love Smoked Salmon Chowder

We’ve included the recipe for you so you can make it for your own family!

For those who don’t know, a chowder is a soup prepared with milk or cream. It is thickened by way of crushed crackers or biscuits or by using a roux. A roux is a mixture of fat and liquid and it is used to thicken soups or stews.

Since we do a lot of fishing, we often enjoy eating salmon here. We love to home smoke a lot of our fish, whether it is salmon or trout. Then we pressure can batches of smoked fish so we can enjoy it whenever we like.

Here’s how we pressure can salmon and other fish. Graham used a jar of this smoked salmon to make his chowder, but you can buy cans of smoked salmon at your grocery store or online here on Amazon.

This smoked salmon chowder is a great twist on the classic clam chowder, which is also very good.

 

Smoked Salmon Chowder Ingredients 

• bacon – pairs well with the smoky, salty flavor of the salmon.
• butter – used to make the roux for this smoked salmon chowder.
• flour – helps the roux thicken, giving you a creamy and delicious end result.
• potatoes – the perfect addition to any chowder for their soft texture when cooked. Russet potatoes work best, but you can also use red potatoes.
• onion – provide some extra flavor.
• bay leaves – be sure to remove them before serving!
• lovage – you can also use celery.
• salt and pepper
• smoked salmon – the star of this delicious chowder!
• garlic

 

How to Make Salmon Chowder

1. Dice the bacon and then fry it until cooked. Not too crispy! Remove from the fry pan and set it aside for a moment.

   

2. Dice the potatoes and add to frying pan. Add the garlic and just lightly fry together. Add enough water to cover the potatoes and cook until soft.

   

3. Meanwhile, in a large saucepan, melt the butter on low to medium heat. Add the flour and whisk the two together well. Add the milk and mix well.

   

4. Add the diced fried bacon. Turn the heat to low.
5. Once potatoes are soft, add to the saucepan. Add the cooking water too. Stir well.

   

6. Now add the diced onion, lovage (or celery), salt and black pepper.
7. Add smoked salmon and bay leaves, then mix well.

   

   Cooking the Chowder

8. Cover the saucepan and bring the chowder to a low boil. Keep stirring occasionally, so the chowder does not stick to the bottom of the pot. Let simmer for about 30 minutes. Don’t forget to stir it from time to time!
9. Let the chowder thicken. Remove the bay leaves before serving. Then serve in a large bowl with hearty buns or crusty bread along with a side salad. Enjoy. 

   

Store any leftovers in an airtight container in the fridge where it will last for several days.

Chowder Variations and Serving Suggestions

• Stir in some creamed corn for extra color and flavor.
• Top with crushed crackers or shredded cheddar cheese.
• Serve with rolls, buns, or biscuits. This chowder would also be delicious served with a side salad.
• For an even creamier texture, substitute a couple of tablespoons of heavy cream for some of the milk.
• Other delicious additions to this would be some chicken broth, red pepper flakes, scallions, jalapenos, carrots, dill weed, chicken stock or even some cream cheese.

 

More Recipe Suggestions

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, and here are some more fantastic comfort food recipes hand-picked for you!

• This Almond Butter Cake is a Dutch treat and we’ve been making it for years.
• If you love Feta cheese and you love Garlic, here’s an appetizer recipe for you to try: Feta Cheese and Garlic Dip.
• This Ham and Bean Slow Cooker Soup will be sure to be a hit on cold days.
• Here’s a recipe for Clam Chowder you will love!

 

Homemade Salmon Chowder Recipe

If you enjoy this chowder recipe, please be sure to rate it 5 stars below! And print this off or save it to your recipes folder!

The BEST Smoked Salmon Chowder

Yield: 6 people

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

If you are looking for a hearty and healthy fish chowder, this is it. This Smoked Salmon Chowder goes great with a side salad and bread.

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Ingredients

Toggle ingredient group

• 6 slices bacon, diced
• 1/4 cup butter
• 1/3 cup flour
• 2 cups water, or enough to cover potatoes
• 3 large potatoes, diced
• 1 small onion, diced
• 2 bay leaves
• 1 tbsp lovage, or 2 stalks celery, diced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup smoked salmon
• 6 cloves garlic, minced

Instructions

1. Dice bacon and fry in pan, make sure it isn't too crispy.
2. Melt butter in large saucepan. 
3. Add flour to melted butter and whisk well.
4. Add diced potatoes and garlic to fry pan.  Cook in water until potatoes are soft.
5. Add potatoes, garlic and cooking water to the saucepan. Mix well.
6. Add the diced onion, lovage (or celery) and salt and pepper. Mix well.
7. Add the smoked salmon. Mix well.
8. On low heat, cover saucepan and let it slowly cook. Stir it as it thickens.
9. Cook for approximately 30 minutes.

Nutrition Information:

Yield: 6 Serving Size: 6 people
Amount Per Serving: Calories: 369Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 1237mgCarbohydrates: 46gFiber: 5gSugar: 3gProtein: 17g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

 

Make your own delicious salmon chowder. This recipe uses smoked salmon. Delicious, hearty and healthy, this is an easy dinner recipe to make. 

 

originally published March 2019; latest update September 2022

This hearty Ham and Bean Soup is a tasty and inexpensive recipe that will keep you full and warm through the winter!

Flavored with chicken stock and tomato sauce, this is a simple and easy slow cooker soup that yields a perfect result every time!

Why You’ll Love this Slow Cooker Soup

When it’s cold outside, we are often making a hearty soup. Soup warms a person up like nothing else can and it’s usually very inexpensive to make. We love this Ham and Bean Slow Cooker Soup!

Many of the ingredients are things you probably have around the house already, or else are things that are great to buy lots of and keep around.

With the convenience of making this soup in the slow cooker, you can throw everything together in the morning and have a warm and tasty soup by dinnertime!

 

After the Christmas season, January and February are always “low spend months” here for us. A slow cooker full of healthy hearty soup is a perfect way to have a cheap but filling meal.

This soup is very healthy with lots of protein, fiber and vitamin. Serve along with cornbread or buns.

Ingredients Needed

• ham steak or ham bone– this is the star of this soup, and gives it a deliciously salty and meaty flavor!
• dried beans – you can also use lentils or peas, or a combination.
• tomato sauce – an inexpensive ingredient that adds a lot of easy flavor.
• chicken broth – you can also supplement with water. Use low-sodium chicken broth if you like.
• garlic – use as much as you want; we used 6 cloves.
• onion – optional, but gives this recipe a whole lot of extra flavor!
• bay leaves
• salt and pepper
• fresh parsley
• olive oil

How to Make Ham and Bean Soup – Instructions

There are so many different ways you can make this soup – it’s a great way to use leftover vegetables sitting in the fridge.

 

1. Soak the dried beans in water (to cover) for 12 hours. I put my beans in water for soaking after we eat dinner, then set them in the fridge overnight. Then rinse them well and set aside.
2.  Start your soup by dicing the ham steak into pieces. Make them as small or big as you like. Small kids? Cut the pieces small. Just for hungry adults? Dice the pieces larger. 
   Using a ham hock or leftover ham bone? Boil in water until meat is tender, then remove it from the bone and cut in smaller pieces. Discard the bone.

   

   Adding Ham Soup Ingredients to the Slow Cooker

3. Turn your crock pot (or slow cooker, whatever you call it) onto high. Drizzle a tablespoon or two of olive oil on the bottom. Dice the peeled garlic cloves and toss them in, add the cubed ham, and let it all cook about 30 minutes. If using onion, add it here as well.

   

4. Add your rinsed and drained beans. You can use premixed soup mix or a 9 bean mix like I got from Costco.

   

5. Now add 1 quart of chicken broth. Stir well.
6. In goes 2 pint jars of homemade tomato sauce. This is going to add a wonderful hearty flavour, especially along with the chicken broth.

   

7. Add the salt, pepper, bay leaves and olive oil. Stir well and leave to cook. Heading off to work for the day? Turn your slow cooker down to Low before you go. If you are around, give it a good stir every couple hours. Or not….it doesn’t matter!

Six or eight hours later, here’s the finished result. If it stays in the crock pot longer, that’s fine. There is nothing finicky about this recipe.

Which is what makes it so easy! It’s so nice to come home at the end of the day and dinner is ready, right?

Be sure to remove bay leaves before serving.

Variations and Serving Suggestions

• This recipe serves 6 people easily, along with buns and a side salad.
• Have more people to feed? Add water or chicken stock and another can of tomato sauce.
• Use other types of beans, such as white kidney beans, cannellini beans, white beans, navy beans or great northern beans.
• You can add almost anything you like to this soup. Skip the red sauce and have the soup with just the chicken broth base. Or don’t add the tomato sauce until after your first meal! When you reheat the leftover soup, then add the red sauce. You will be changing up the entire flavour of the meal. 
• Add diced celery, carrots or any other vegetables you like. The variety is endless and only depends on what you have in your fridge or cupboard at the time.
• Although I haven’t tried it, you can also make this soup in an instant pot or pressure cooker.

Storing Left Over Ham and Bean Soup

Since this recipe makes a lot of soup, we store the leftover in the refrigerator. You can also store the soup in an airtight container, and put it in the freezer.

Comfort Food Suggestions

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, and here are some more fantastic comfort food recipes hand-picked for you!

• This Garlic Scape Pesto Pasta is another quick and easy meal that’s so easy to customize and make your own!
• For something sweet, you should check out this Easy Apple Crisp, which is another recipe that’s perfect for cold weather, or to serve in warmer months with some ice cream.
• And for another delicious soup that also features ham, look into this Lentil Soup with Ham.

Slow Cooker Ham and Bean Soup

If you enjoy this slow cooker soup recipe, please be sure to rate it 5 stars below! And print this off or save it to your recipes folder!

Ham and Bean Slow Cooker Soup - Recipe

Yield: 12 cups

Prep Time: 30 minutes

Cook Time: 9 hours

Additional Time: 12 hours

Total Time: 21 hours 30 minutes

A super healthy and hearty soup. Great for a family or a crowd and easy to make in your slow cooker or crock pot. *Soaking the beans adds 12 hours to this recipe*

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Ingredients

• 1 ham steak, diced or ham bone with meat
• 2 cups dried beans, lentils or peas
• 2 jars tomato sauce
• 1 jar chicken broth
• 6 cloves garlic (use as much as you like)
• 1 onion, diced
• 1 tsp salt
• 2 tsp pepper
• 3 tbsp lovage or parsley
• 1 tbsp olive oil

Instructions

1. Put dried beans into a large bowl. Cover with water and let sit for 12 hours. Rinse well and drain before using.
2. Turn slow cooker onto High, add the olive oil.
3. Add diced garlic.
4. Add diced ham
5. Add diced onion
6. Stir well to coat with oil and let cook for about 20 minutes.
7. Add rinsed beans
8. Add the chicken stock and stir well
9. Add tomato sauce and stir well.
10. Season with salt, pepper, bay leaves and herbs
11. Turn slow cooker to Low and cook for 8-10 hours
12. Remove bay leaves before serving.
13. Serve with side salad and buns

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 1089mgCarbohydrates: 34gFiber: 9gSugar: 11gProtein: 11g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

First Published January 2019; latest update December 2024