Prep 15 mins
Cook 7 hrs
- 1 lb dried navy beans, rinsed
- 4 cups water
- 4 boneless skinless chicken breast halves, cut into 1 inch pieces
- 8 ounces cooked ham, cut into 1 inch pieces
- 3 large carrots, sliced
- 2 medium onions, coarsely chopped
- 2 celery ribs, sliced
- 1⁄4 cup firmly packed brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon pepper
- 1 (8 ounce) can tomato sauce
- 2 tablespoons molasses
- In slow cooker, soak beans overnight in 4 cups water.
- Cover; cook on HIGH for 3 hours.
- Add remaining ingredients; mix well.
- Cover; cook on HIGH for an additional 3 to 4 hours or until beans are tender.
Yummy! I totally left out the ham and substituted some good pastrami instead. I used 1/2 pound navy beans and 1/2 pound chick peas. This is very similar to the Jewish hamin or cholent, and like those dishes I placed all the ingredients in the slow cooker late Friday afternoon and cooked it on low until we were ready for lunch around noontime Saturday. The aroma of the pastrami mixed with the molasses and brown sugar pervading the house all Friday night while we slept gave us amazingly sweet dreams!
Very Yummy!! I started this in the crock-pot in the afternoon and we had it for supper after our high school football game that night. We came home to a hearty, delicious, very easy meal. Thanks!!
Oh so yummy!!! I followed your cooking directions and the beans and vegetables turned out nice and tender. The flavor had a wonderful savory but slightly sweet taste. A hearty meal that my family and I enjoyed. Thanks.