I’ve never made ham and beans before, but this was absolutely delicious! Two out of the four kiddos didn’t like it, but I would definitely make it again!
Here’s what you need!
Ingredients:
• 1 (16-oz bag) Dried Navy Beans about 2 ½ cups, sorted and rinsed
• 1 Ham Bone or smoked ham hock
• ½ large Onion diced (1 cup)
• 1 large Celery Rib diced (1 cup)
• 5 cloves Garlic minced
• 1 teaspoon Fresh Thyme or ¼ teaspoon dried
• 1 teaspoon Sea Salt or to taste
• ½ teaspoon Black Pepper
• 6 cups Water
• 1 large Carrot diced (1 cup)
Instructions
• (recommended) Soak beans overnight in 8 cups water. Then drain and discard the liquid. See footnote for unsoaked beans.
Crockpot Instructions
• Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a slow cooker.
• Add enough WATER to cover the beans by 1 inch.
Note: You can always add more water later if you like ham and beans with extra broth.
• Set the slow cooker on LOW heat for 6 hours.
• At around the 5 hour mark, stir in CARROTS and continue cooking another hour (or more as needed) until carrots and beans are soft to your liking.
• When beans are done, transfer ham bone out of the pot and strip any edible ham from it. Sift and discard any small bone pieces or gristle from the soup.
• If you prefer a creamy soup, use a potato masher to mash some of the beans right in the pot. This will immediately thicken the broth. Add shredded ham back to the soup and serve warm.
Please note I got this recipe from: The kitchen girl
Hey It's Abbey! 