Easy Crockpot Beans with Ham are simple and savory beans and ham slow cooked in the crockpot.
Easy Crockpot Beans with Ham
by Sue Lau | Palatable Pastime
Well, another Christmas past and another ham dinner under the belt (I may have loosened the belt a bit to get it under there!)
And that means extra ham as well as my beloved ham bone. I always save the bone to use in cooking, especially beans. The market where I shop generally carries a cooler full of bones sold by a company the makes prosciutto. Today their cooler was empty. And I mentioned to my husband that showed how important saving the bone was, because if you needed one, there would probably be none to be had. He did have the unfortunate experience of having thinking I didn’t want the bone once when he helped trim the extra meat from it and tuck it away. I almost cried. That’s how passionate I am about the flavor it gives food.
This recipe is quite a lot like my Creamy Ham and Beans recipe, which is made on the stove top. That one does tend to get a little thicker because it evaporates a bit out of the pan, and crock pots tend to retain water. But either way is good. There is also a slight difference with the celery, but no biggie either way. I have even another Crock Pot Ham and Beans recipe which uses a bit of cloves in it. I have come to enjoy that since for many years the ham I used was holiday ham that had clove seasoning. And to reproduce it if I didn’t have that kind of ham on hand, a bit of cloves was necessary. I think the thought of cloves in beans makes some people nervous, but it does work. It is just another kind of bean recipe, of which there are many. There are so many ways to do the beans I could do a different one every day of the year and not return to the beginning. But these types of recipes are my favorites, made with a simple mirepoix and thyme. The beans are quite flavorful and go very well with a piece of fresh cornbread.
Easy Crockpot Beans with Ham
- 1 pound white beans (cannellini, Great Northern, etc.) soaked overnight in cold water and drained
- 2 ribs celery, diced
- 2 carrots, diced
- 1 cup chopped celery leaves
- 1 medium onion, chopped
- 5 crushed cloves garlic
- 1 ham bone
- 1-1/2 pounds chopped smoked ham
- 2 fresh bay leaves
- 2 teaspoons fresh thyme leaves
- 1 teaspoon baking soda
- 1/2 teaspoon black pepper
- 6 cups chicken stock
- Place in crockpot, cover and cook on low for about 8 hours, adding chopped smoked ham during the last hour.
from the kitchen of palatablepastime.com
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OMGoodness these look wonderful and so easy in the crockpot. I think I’ll fix crackkin corn bread to go with. We know someone out in the country who kills their own hogs and with cold weather, will soon have fresh pure white lard, cracklins from that, sausage, tenderloin, and more for sale. I have a few cracklins left in the freezer to use up. These beans and cornbread are going to be sooo good. I think I’ll try this recipe as written. I just can’t stand it when folks change a recipe without even trying the original. I don’t think there’s anything here that needs to changed – just eaten!
It’s kind of definitive flavor on the ham and beans, no funny stuff. Really quite French in character. I don’t see everyone doing the baking soda, though. It is my thing as it makes the beans cook very well. I do hope you enjoy! ~s
We always did the baking soda for the same reason!
I will be saving our ham bone to make stock this year! This recipe looks so comforting and tasty! 🙂
I’m going to have to give this one a try too! Thanks for the recipe!