Crock Pot Ham & Beans
Recipe: #8168
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."
Original is 4 servings
Ingredients
Nutritional
- 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
Step 1
Sort beans and soak in enough water to cover overnight.
Step 2
Or you may sort them and place in a saucepan with 2-inches of water to cover.
Step 3
Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
Step 4
Allow to sit for one hour after boiling (don't lift the lid).
Step 5
Whichever method you use, rinse and drain the beans before placing them in the crock pot.
Step 6
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.
Step 7
Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
Step 8
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.
5 Reviews
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