We all need a bit of comfort food now and again. This homey recipe certainly fits the bill of “comfort in a bowl”
About a quarter of us here at the Weible house are a bit under the weather with Spring colds…including me. Woke up yesterday with a sore throat and now I’ve got the body aches, fuzzy head and the sniffles. UGH. Nothing worse than a cold. I have a hard enough time focusing.
Anyway, so I saw this recipe for beans in the crockpot on Pintrest and decided to make it. White beans just SOUNDED yum.
I also served it up with my skillet cornbread, made in my cast-iron skillet with a few jalapenos tossed in. I’ll have to share that recipe another day.
So start off with these basic ingredients:
A pound, or 16 oz Great Northern White Beans, pkg of Ham Hocks, Onion Powder, salt & pepper. Honestly, any kind of ham bones will do, but look for something with a bit of meat on it. This would be great to make after Thanksgiving, Christmas or Easter when you’ve got that lovely leftover ham hock.
Next we’ll wash the beans.
Just give them a good rinse under the sink faucet and pick out any dud beans or rocks.
Add the Beans and Ham Hocks to the crockpot. Cover with 6 cups of water, and season with 1-1/2 tsp salt, 1 tsp pepper, and 2 tsp onion powder. Cover and cook on HIGH for at least 8 hours.
When the beans are about done, pull the ham out and shred any meat from the bones. Toss the bones and add the shredded meat back to the pot.
Crockpot White Beans & Ham
1 lb. (16 oz) white Great Northern Beans
Ham Hock or Ham Bones with Meat
2 tsp onion powder
1-1/2 tsp salt
1 tsp pepper
6 cups water
Rinse and wash beans, sorting through them to remove any dud beans or pebbles. Place beans and ham in the crockpot and cover with 6 cups of water. Add onion powder, salt & pepper. Cover and cook on HIGH for 8 hours.
Serve with cornbread.