Crockpot Ham and Beans
Simple, smoky, and delicious, these Crockpot Ham and Beans are a great way to warm up your cool Fall dinner. Paired with a good cornbread, this can’t be beat!
First off I’d like to give a shout out to my wonderful parents who are celebrating their 54th wedding anniversary TODAY! I love you both!
We and our friends like to get together for special occasions, be it birthdays, anniversaries, or even most holidays. Last Easter we had a big dinner with all kinds of food imaginable, including several spiral cut hams. Once the festivities were over we cleaned up the kitchen, divvied up the leftovers, and everyone left once again full and happy.
Especially us because we got away with one of the ham bones, which went promptly into a plastic bag and into the freezer. A nice pot of ham and beans was in our future.
This past week that future became the present. I have been craving a good bowl of ham & beans and cornbread, especially since the weather is cooling off, so I picked up a bag of beans while I was on one of my latest grocery trips. My mom makes THE BEST Crockpot ham and beans and I have always wanted to try it myself.
When I ask mom about a lot of her recipes I usually get pretty much the same answer: “I don’t have a recipe,” she says. “So, okay fine, tell me how you do yours,” is always my reply. This ham & bean recipe is so simple and oh, so delicious. I think I even outdid hers this time. Sorry mom!
- 1 lb. white navy beans
- 4 cups broth (beef, chicken, or vegetable)
- 1 tsp. dry, minced onion
- ¼ tsp. salt
- ½ tsp. pepper
- Ham bone or several ham hocks
- Empty the dried beans into Crockpot. Add enough water to cover the beans about a ¼ inch. Cover and let sit unplugged overnight.
- The next morning, stir the beans well. They should soak up most of the water overnight. Add the dried, minced onion, salt & pepper, and 4 cups of broth.
- Drop in the ham bone or ham hocks.
- Cover and set on low for 8 to 10 hours.
- Remove bones and stir before serving.
- Serve over cornbread.