Skip to main content

Crock Pot Beans and Ham

 Delicious white beans are cooked low and slow all day with melt in your mouth ham, for a comforting meal.


Most of you know how much I love my slow cooker. During most of the year, I use it at least once or twice a week, on days where I stay at school later than usual. I love being able to throw ingredients in and coming home to the amazing smell of dinner cooking, with minimum effort. Slow cookers are the absolute BEST!

Beans are really great in the crock pot. Especially when cooking from dried beans, which is what I do. The slow all day cooking, makes the beans tender, creamy and delicious. I had some leftover ham I needed to use up, as well as the bone from the ham. So I decided to make Ham and Beans. This recipe comes from one of my favourite blogs, The Magical Slow Cooker.

We really enjoyed the Ham and Beans. It was very similar to the Pasta Fagioli I makes, minus the pasta. The beans were delicious and creamy and the ham was fall apart tender. Simply seasoned with thyme and aromatics, this delicious tomato based dish could not be easier to make, thanks to the slow cooker. I served ours with cornbread muffins, which was the perfect side. Leftovers were enjoyed, with gusto by all of us!



Beans and Ham
adapted from The Magical Slow Cooker by Sarah Olson

1 lb dried Great Northern Beans
4 C chicken broth
1 large ham hock (I used a ham bone)
2 C diced ham
1 (14.5 oz) can diced tomatoes
1 small white onion, chopped
1 clove garlic, minced
1/2 tsp dried thyme (I used a few sprigs of fresh)
1/8 tsp black pepper
1/2-1 tsp salt (add to taste)

Soak beans overnight, by adding them to a 6 qt slow cooker insert and adding water, to a quarter inch above the beans. (Do not turn on the slow cooker).

In the morning, drain the beans and return them to the slow cooker. Add in the ham bone (ham hock), chicken broth, diced ham, tomatoes, onion, garlic, thyme, 1/2 tsp salt and pepper. Cover and cook on LOW for 9-10 hrs (do not open lid during cooking time). Remove the fresh thyme (if using) and ham bone (ham hock) to a plate. If using a ham hock, shred the meat and return to the slow cooker (discard the fat and bones). Add more salt if desired and serve with corn bread.

This recipe is being shared at these awesome Linky Parties

Comments

  1. I make something similar and almost always have a debate with my partner: he wants meat, I don't, but because I make it, we don't!�� I am convinced I was born a vegetarian and just forced to eat meats in early childhood��

    ReplyDelete
  2. I love a good crockpot recipe. This looks hearty, healthy, and yummy! Pinned! I'm visiting today from the Hearth and Soul link up. Have a great week Cindy!

    ReplyDelete
  3. I loved it and surely gonna try this healthy recipe.

    ReplyDelete

Post a comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo