Slow Cooker Navy Bean and Potato Stew
Slow Cooker Navy Bean and Potato Stew Servings: 6-8 Ingredients 2 cups dried navy beans, rinsed and picked over 4 cups russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks 6 cups water (or enough to cover beans and potatoes by about 1 inch) 2 teaspoons salt, plus more to taste Navy beans and chopped potatoes laid out for stew prep Directions Rinse the dried navy beans under cool running water and pick out any broken beans or small stones. No need to soak for this recipe, but you can soak overnight if you prefer a slightly shorter cooking time. Peel the potatoes and cut them into roughly 1-inch chunks. Aim for pieces that are all about the same size so they cook evenly and turn tender at the same time. Add the rinsed navy beans and potato chunks to the slow cooker crock, spreading them out into an even layer so everything is mixed together. Slow cooker filled with raw navy beans and potatoes Pour in 6 cups of water, or enough to cover the beans and potatoes by about 1 ...
