Recipe by Sue Lau
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.
Top Review by Lori in NC
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.
- 453.59 g dried great northern beans (mixed if desired) or 453.59 g other dried beans (mixed if desired)
- 3 garlic cloves, peeled and sliced
- 1 large sweet onion, chopped coarsely
- 2.46 ml kosher salt
- 2.46 ml black pepper
- 14.79 ml chopped parsley
- 1.23 ml ground cloves
- 453.59 g smoked ham or 453.59 g ham hock
- 1419.54 ml water or 1419.54 ml broth
Directions See How It's Made
- 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.