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Nutrition Facts
Serving Size 1 (652g) Recipe makes 4 servings
Calories 636
Calories from Fat 131		(20%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 2204mg		91%
Potassium 2130mg		60%
Total Carbohydrate 77.2g		25%
	Dietary Fiber 23.6g	94%
	Sugars 4.2g
Protein 51.6g		103%
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08.24 to 08.30

CraftScout

Crock Pot Ham and Beans

Recipe #96347 | ½ day | 1 hour prep | add private note

⁽⁶⁸⁾ RATE IT NOW Print Recipe

By: Sue L
Jul 24, 2004

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.

SERVES 4 (change servings and units)

Ingredients

1 lb dried great northern beans or 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 ham hock
6 cups water or broth

Directions

1
Sort beans and soak in enough water to cover overnight.
2
Or you may sort them and place in a saucepan with 2-inches of water to cover.
3
Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
4
Allow to sit for one hour after boiling (don't lift the lid).
5
Whichever method you use, rinse and drain the beans before placing them in the crock pot.
6
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.
7
Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
8
Skim any excess fat, if necessary, before serving.

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Featured Reviews for This Recipe

From: planetsbestcook

On Oct 28, 2009

This is a great and hearty soup. I used lentils instead of any kind of beans cause that is all I had at the time. Cooked it all day in the crock pot and it came out perfectly. Will be making this again and again.

0 people found this review helpful

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From: Lori in NC

On Aug 27, 2009

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: The second time, I cooked the beans for 3.5 hours on high, then 5 hours on low - perfect!

0 people found this review helpful

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From: CarrolJ

On Jul 28, 2004

Last night before I went to bed I found this recipe. I was thrilled to see it, since I had already put some dry beans in to soak overnight...and was surprised to see this recipe that I didn't even have to search for. I had never put garlic or cloves in my beans before...so this was very new to me. When I came home today and smelled the garlic I was afraid that the amount of it in the recipe was going to be too much for me...since I like garlic best in small doses. Boy was I wrong...this recipe is great!!! The combination of flavors really complimented the beans and the ham. I barely had a small mixing bowl of leftovers...usually I have so much left over that I end up having to throw some of it out before it all gets eaten. I also baked corn muffins with it as suggested.

12 people found this review helpful

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From: Heather'sKitchen

On Mar 12, 2007

This is the perfect solution to leftover ham. We actually look forward to ham and beans more than we do the actual ham dinner! This makes a great Sunday after church meal. I clean and soak the beans the night before. I also chop all of the veggies the night before and make sure the ham is trimmed and diced the way we like it or just leave it on the bone depending on what I have for leftover ham. I put all the ham, veggies and spices in a ziplock bag in the fridge. First thing in the morning I drain and rinse beans and add all the ingredients to the pot. I turn the temp to high at 7am. When we get home from church at 1pm I stir the beans and turn the heat off. I serve each bowl with a splash of cider vinegar. It really livens up the flavor. It's a keeper!-HK

7 people found this review helpful

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