Prep 1 hr
Cook 8 hrs
This is cheap eating at it's best. Really good for scraping by at the end of the month if your cash gets low. Goes best with freshly baked corn muffins drizzled with honey.
- 1 lb dried great northern beans (mixed if desired) or 1 lb other dried beans (mixed if desired)
- 3 garlic cloves, peeled and sliced
- 1 large sweet onion, chopped coarsely
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1⁄4 teaspoon ground cloves
- 1 lb smoked ham or 1 lb ham hock
- 6 cups water or 6 cups broth
- Sort beans and soak in enough water to cover overnight.
- Or you may sort them and place in a saucepan with 2-inches of water to cover.
- Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
- Allow to sit for one hour after boiling (don't lift the lid).
- Whichever method you use, rinse and drain the beans before placing them in the crock pot.
- Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
- Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
- Skim any excess fat, if necessary, before serving.
This was a big hit. I used dried lima beans, to recreate my father-in-law's butter beans. DH said it was very close, and gave it a thumbs up. It did take longer than 8 hours to cook - next time, I'll start on high for a few hours, then switch to low. Served with cornbread. Thanks for sharing! -- Update: I've had good luck with cooking it for 3.5 hours on high, then 5 hours on low, or just 5 hours on high.
These are the best beans I have ever had. I did my bean on the stove top. Soaked my beans over night, Drained and rinsed. left in the strainer while I added my onions and pepper to the pot, with a couple Tbsp olive oil. Sweated the onions on high, while I readied my garlic 5 cloves (left whole). Added garlic. Omitted the salt because I knew I was using ham and chicken stock. Added my beans back to the pot (this being about 9 am) then added 4 cups of water and 2 cups chicken stock. I also omitted the cloves. Added 1 Roma Tom, cut in half, and one small potato pealed, cut in half. (The tom and the potato are an old wives tale about helping with the gas...Maybe some truth to it?? Plus adds to the flavor and creaminess.) Tossed in two pork chop sized ham slices (thick peices) Once the pot came to a boil, I reduced the heat and covered, stirring occasionally. About 11 am (or two hours later) I added 2 more cups of water..(you have to watch the water on the stove top) Removed the Toms, garlic, potato and ham. Removed the skin on the tom. Mashed the garlic, tom and potato, returned to the pot. Flaked the ham apart and returned to the pot, adding the parsley at this time. mixed well. Re-covered, and simmered about a half hour and was done. Very good. Better than my mom used to make. =)
This was fabulous! I used lima beans since that is our go-to bean, with smoked ham. I did throw in a dash or two of cayenne. I let it cook on low for 7 hours. I will definitely make these again. I made homemade buttermilk cornbread to accompany this and to soak up some of the juices left in the bowl. Yum!