Crockpot Ham and Beans

An easy, foolproof method for creating tender, creamy beans and ham with tons of flavor. Low and slow cooking ensures rich flavors and tender, beautifully seasoned beans.

Crockpot Ham & Beans

Meaty ham bone, ham shanks, (or 1 pound smoked ham steak, cut into 1/2 inch cubes)

bacon, 8 slices, diced and fried crisp (if using ham steak)

2 cups dried white navy beans (or Great Northern beans)

1 tablespoon tomato paste

1 large onion, finely chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

4 cups chicken broth

2 -3 cups water

1 tablespoon vinegar

2 bay leaves

2 cloves garlic, minced

1 tablespoon brown sugar

3 sprigs fresh thyme (or 1 teaspoon dried)

1/4 cup minced fresh parsley (or 2 tablespoons dried)

salt and black pepper to taste

dash of red pepper

-Rinse dried beans. Cover with cold water and let sit 1 - 2 hours. Drain and rinse beans.

-In a skillet, heat 2 tablespoons oil then saute onions, celery and carrots for about 5 minutes until softened. Add garlic and continue to saute 1 minute longer. (If using ham steak, cook diced bacon separately until crispy then stir in with vegetables.)

-Lightly spray the crock of a slow cooker with nonstick cooking spray. Set the temperature to low.

-Place the sauteed vegetables and bacon into the crockpot. Add rinsed beans to pot with chicken broth, water, ham bone or diced ham, thyme, vinegar, tomato paste, brown sugar, black pepper, and red pepper.

-Cover and cook on high for 5 to 6 hours or on low for 8 to 10 or until beans are very tender. From time to time, remove lid and spoon off any froth that may rise to the top. Taste and add more salt and pepper if needed, to your taste.

-If you want beans with a creamy texture, stir the beans once the soup is finished but still warm, pressing some of the beans against the side of the crockpot, breaking them up. This will help to thicken the broth and give you a rich, creamy texture.

-If using a ham bone, remove from the broth and pick off the meat, shred and return to the beans and broth. Stir in parsley. Serves 8 - 10

**To add another dimension to your ham and beans, try the following croquettes which compliment the ham and beans perfectly!

Potato-Swiss Croquettes

2 large potatoes, boiled with skins on 3 tablespoons butter 1 egg, slightly beaten 1/2 teaspoon salt freshly ground black pepper to taste 2/3 cups grated swiss cheese chopped fresh parsley dash of cayenne 1 tablespoon paprika 2 eggs slightly beaten 2 tablespoon milk 1 cup flour 1 1/2 cups panko bread crumbs 1/3 cup finely grated parmesan cheese 2 cups vegetable oil (canola oil recommended) 8 green onions, finely chopped

-Let cooked potatoes cool about 10 minutes. Peel off skins with paring knife. Cut potatoes into quarters and place in large mixing bowl and mash potatoes with potato masher until all lumps are gone. Stir in butter until smooth. Stir in lightly beaten egg, salt and pepper, cheeses, flour, parsley cayenne and paprika. Let mixture cool until able to handle.

-Wet hands and roll mixture into small golfball-sized balls. Chill for at least 30 minutes. Prepare 3 wide flat bowls; one with 2 slightly beaten eggs mixed with 2 tab. milk, one with 1 cup flour and one with 1 1/2 cups panko bread crumbs mixed with grated parmesan cheese and paprika. Roll each ball in flour, then egg dip and finally in bread crumbs. Chill until ready to fry.

-Bring 2 cups oil in heavy-bottomed medium saucepan to 375 degrees or until a bread cube cooks to a golden brown in 30 seconds. Carefully lower balls into hot oil and fry until golden brown and crispy, about 5 minutes, turning as necessary. Remove croquettes from oil and drain on paper towels.

To Serve Ham & Beans:

-Place ladle full of warm ham and beans into individual serving bowls and top with 3 potato croquettes. Garnish with sprinkle of green onions.

To make croquettes, combine ingredients and shape into balls. Place balls in egg mixture then coat with flour and chill.

Fry croquettes in hot oil, until golden and crispy then drain on paper towels.

Serve either with croquettes or without for a soul-soothing, nutritious meal.

PERSNICKETY NOTES:

**For a creamy broth, stir vigorously, pressing some of the beans against the side of the crock to mash them up. Stir to combine.

**Cook times vary dramatically from crockpot to crockpot so the best way to determine if the beans are cooked to the texture you like, is to sample a couple. So be patient, your cooker may take longer than the minimum time suggested. The first time you try the recipe, give yourself ample time for your crockpot to do its best.

**Navy or Great Northern Beans - which to use: A Brief guide:

Navy Beans:

• Creamier texture: They cook down more easily, contributing to a thicker, creamier soup.

• Mild flavor: They have a subtle richness and absorb the ham flavor well.

• Ideal for mashing/pureeing: Their tendency to break down makes them excellent for thickening the soup by mashing some beans or using an immersion blender.

• Great Northern Beans:

  • Firmer texture: They hold their shape better during cooking, offering a satisfying bite.

  • Nutty flavor: They have a mild, delicate, slightly nutty flavor.

  • Good for retaining shape: If you prefer visible, intact beans in your soup, Great Northern beans are a great choice.