Navy Beans in the Crock Pot

Nothing new I’m sure. But this is how I do it.

20 Oz of beans. And lose the packet of flavor. Rinse the beans and Soak the beans over night if you remember. Drain the beans.

One large Red Onion – I like Red ones – coarsely chopped. And a hand full of Celery coarsely chopped. Toss these in bottom of crock pot.

Don’t use Ham Hocks. They are awful. I found a nice chunk of ham for not too much and it was enough for two of these recipes.  I froze the other half. Freezing is not great for Ham, but I’m sure it will be fine for this use. Here is the half that I used this time.

I cut the ham into cubes about 3/4″ or so. It makes two of these plates, but I used all of the big chunk as shown.

Unsalted chicken broth. You’ll salt to taste after it’s done. It took about 1 and 1 half of the broth containers to cover the beans / ham and I may add more as it cooks. And lots of ground pepper. This is a big meal after all. Sure, add a bay leaf if you like. I didn’t have one.


Then crock it for 6 to 8 hours until the beans are done.

I’m sure Insta-Pots, which are all the rage these days, can do this much faster, but I don’t follow the fads so I’m using my old crockpot that was the rage 30 years ago.