Ham-and-navy-beans-crock-pot-recipe, just add the dried navy beans, water, broth, onion, carrot, celery, garlic, and bay leaf to a 5- to 6-quart slow cooker. stir the ingredients, then position the ham bone in the middle of the mixture. cook the soup on high for 5 hours or low for 8 to 10 hours. you’ll know when the soup is done cooking because the beans will be very tender.. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. add more water if necessary during cooking time., the smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more..
Place cut vegetables in a crock-pot with the beans and add a meaty ham bone that was left over from a previous dinner and extra chopped up ham meat if you want more meat. add the left over juice and some of the fat from the cooked ham, it will be jelled once it's cold. add the water and the remaining spices., place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight. step 2 drain the beans, and return to the slow cooker. cover with water, and mix in the carrots, potatoes, celery, onion, and ham..
This recipe is an easy and satisfying way to transform leftover ham and a ham bone into a hearty meal. start this classic soup by simmering a ham bone or ham hocks with water to create a savory broth. add carrots, celery, onion, and white beans and cook until softened. mash up some of the beans to thicken the soup, then stir in diced ham.