Ham and beans in the crock pot.
Crock Pot Ham and Beans
by Sue Lau | Palatable Pastime
This is an archive of a recipe I posted to the internet some years ago. It's one I traditionally use around the holidays with leftover ham. You might notice the cloves in this which some people aren't used to. It first came about from spice from the leftover baked ham leeching into the dish, which was quite accidental, but we do like it. It is a flavor I now associate with the days after Christmas.
This is a perfect recipe to serve up with corn bread of any type. You might enjoy these recipes:
We also like to have a small dish of minced raw onion to garnish the beans with. Well, that is, if you don't have a hot date. But after beans, who would? *giggle*
- 1 pound dried great northern beans
- 3 cloves garlic, sliced
- 1 large sweet onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1/4 teaspoon ground cloves
- 1 pound smoked ham chunks or 1 pound smoked ham hocks
- 6 cups water or 6 cups broth
- Soak beans overnight in enough water to cover by about 2 finger knuckles. Or alternatively, cover with water in a saucepan to the same depth, then bring to a boil on the stove. Boil three minutes, then turn off the heat and let sit, covered, for one hour.
- Drain soaking water.
- Place all ingredients in a large crock pot, cover and cook on low for 8-10 hours or until beans are tender.
- Pull meat from ham hocks and discard fat if desired.
See more Crockpot Recipes
All material © Sue Lau and Palatable Pastime