Ham and Beans


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Serve this slow-cooked dish with Corn Bread or Fresh Baked Sweet Rolls.

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  • 2 lbs. Dry Great Northern Beans
  • 3-4 Onions 1 1/2-2 inch diameter
  • 2-3 Tbs. Minced Garlic
  • 1 Large Smoked Ham Bone
  • Extra Smoked Ham as desired
  • Salt and Pepper
  • Tender Loving Care

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The first step is to get 2 lbs of good Great Northern Beans and make sure that you sort through them for any that don't meet standards.  This starts the night before.  Once sorted, put the dry beans in a large bowl preferably shallow that you can cover the beans with twice as much water as they take up.  After a couple of hours, stir before bed.  In the morning, quarter 3-4 onions, about 1 1/2-2 inches in diameter. Prepare garlic so that you have about 2-3 tablespoons minced, and make sure you have a good ham bone with at least 2 cups of meat and all of the other goodies associated with a good Bone In Smoked Ham.  If you don't have a ham bone with that much meat on it, add diced in large chunks smoked ham.  Put ham bone and any additional ham in bottom of Crock Pot 6 QT, put in onion and garlic, then rinse the soaked beans at least twice before adding to the Crock Pot salt and pepper to taste, I like to add a little more! Add water to cover the contents.  Cover and turn Crock Pot on Auto or set timer to high for the first 2 hours and then low.  If your Crock Pot only has High, Medium, and Low, set on Medium.  Go to work.  Don't take off lid until you come home about 8 hours later and check to see tenderness of beans.  Best if half of the beans are tender to the point that they form a mash and the rest are mostly whole but tender. 

Timothy Albers, Ladysmith, WI

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