Crock Pot Ham & Beans
February 21, 2013
Categories: Side Dishes, Beans, Pork, Ham, Vegetables, Southern, Fall/Autumn, Sunday Dinner, Slow Cooker, Gluten-Free, High Fiber, No Eggs, Non-Dairy, White Beans more
"The bit about the cloves is a little different. It happened when one year I made some ham and beans with some leftover holiday baked ham. I had rinsed it off, but the flavor got in there, and it is surprisingly good. And I have been making it this way ever since. Leave it out if you're nervous- you won't hurt my feelings. The broth in this is traditionally thin (pot likker) and is good spooned over corn bread."
- Serving Size: 1 (671.4 g)
- Calories 250.2
- Total Fat - 9.9 g
- Saturated Fat - 3.1 g
- Cholesterol - 60.1 mg
- Sodium - 1768.5 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 4 g
- Sugars - 8 g
- Protein - 23.7 g
- Calcium - 83.7 mg
- Iron - 2.5 mg
- Vitamin C - 19.7 mg
- Thiamin - 1.1 mg
Step by Step Method
Sort beans and soak in enough water to cover overnight.
Or you may sort them and place in a saucepan with 2-inches of water to cover.
Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
Allow to sit for one hour after boiling (don't lift the lid).
Whichever method you use, rinse and drain the beans before placing them in the crock pot.
Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
Skim any excess fat, if necessary, before serving.
Tips & Variations
- I usually serve the beans with corn bread, minced onion, and Louisiana hot pepper sauce.