Crock Pot Northern Beans & Ham
Crock pot creamy Northern Beans and Ham with a hint of sweetness from brown sugar.
Good morning everyone and Happy Super Bowl Sunday!!! Before I start preparing some yummy super bowl eats at my house, first things first. Last week Texas received lots of ice and then snow. Hard to believe we got both in the same week.
This is the first time that I can remember that school was closed for 4 days in a row. All I can say is I'm glad all that stuff is finally melted cause baby it was cold outside. We stayed indoors for the most part and only ventured out a few times for milk and few essentials.
We enjoyed lots of tummy warming meals, soups, beans and oatmeal for breakfast.
This is the first time that I can remember that school was closed for 4 days in a row. All I can say is I'm glad all that stuff is finally melted cause baby it was cold outside. We stayed indoors for the most part and only ventured out a few times for milk and few essentials.
We enjoyed lots of tummy warming meals, soups, beans and oatmeal for breakfast.
I had posted on face book that I had a big crock pot full of Northern Beans & Ham cooking for dinner. A few folks wanted the recipe, but I was working on getting my my super bowl recipes posted, so I apologize for the delay on getting this recipe up on the blog.
If you want beans that simmer all day long on the stove or crock pot, then you need to use dried beans. Pinto Beans have been my bean of choice for a very long time but over the last couple years, I've been leaning more towards Northern Beans.
I think it is because I love the creaminess of the Northern Beans. Plus it is such a nice change from pinto beans. When I make a big pot of beans I use my crock pot for slow cooking. I also try and use ham shanks because they release such great flavor. Ham shanks are also very meaty.
They can be hard to find, but most times I can find them at Walmart. Usually when I see them I stock up and place a few packages in the freezer. If you cannot locate shanks then ham hocks or ham will work just as well. I also add a bit of brown sugar into my beans. Don't ask me why, it just makes them taste so good.
I have seen some folks use molasses but I prefer brown sugar. Don't worry it's not a huge amount, just enough to give them a good flavor.Well there you have it my simple version of Northern Beans and Ham. I hope you will give this recipe a try. In usual fashion I have included some step by step photos. The full recipe is at the end of this post.
I have seen some folks use molasses but I prefer brown sugar. Don't worry it's not a huge amount, just enough to give them a good flavor.Well there you have it my simple version of Northern Beans and Ham. I hope you will give this recipe a try. In usual fashion I have included some step by step photos. The full recipe is at the end of this post.
Start by sorting the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans. Add the the rinsed beans, onion, salt, pepper, and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.
Add enough water to cover the beans by about 2 inches. (about 6 - 8 cups) Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.
Remove the ham shanks or hocks and pull off all of the meat. Return the meat to the crock pot and add the brown sugar. Sometimes I remove about a cup of the bean juice before adding the brown sugar. It's all up to you and how much water has cooked down with the beans.
Ingredients:
1 - 16 oz package package dried northern beans
3 -4 meaty ham hock, shank or meaty ham bone (about 1 1/2 lbs)
1 - small onion, diced
water, enough to cover beans
1 - packet Goya ham flavored concentrate, optional but so good
1 - bay leaf
salt & pepper to taste
1/4 - 1/3 - cup light brown sugar
Directions:
Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans.
Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.
Add enough water or water and broth to cover the beans by about 2 inches. (about 6 - 8 cups) add the goya ham concentrate if using.
Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.
Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf and throw away. Return the meat to the crock pot and add the brown sugar. Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.
Add enough water or water and broth to cover the beans by about 2 inches. (about 6 - 8 cups) add the goya ham concentrate if using.
Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.
If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar.
It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle in to bowls and serve.
Cooks Note: Keep in mind that EVERY Crock pot is DIFFERENT. I have 3 crock pots and they all cook differently some hotter than others and some quicker than others, so the timing will be longer or shorter.
I don't soak my northern beans before cooking because they cook tender after 5 hours of cooking in MY crock pot. Several readers were stating the beans were still not tender after 5 hours of cooking, so I have added to soak the beans prior to cooking in the recipe.
I don't soak my northern beans before cooking because they cook tender after 5 hours of cooking in MY crock pot. Several readers were stating the beans were still not tender after 5 hours of cooking, so I have added to soak the beans prior to cooking in the recipe.
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