29 April 2011

This is one of my favorite comfort food meals. And it's also my favorite way to use leftover Easter ham. This recipe comes from my mom.

Slow Cooker Ham and Beans

1½ cups dry great northern beans
2 cups diced ham
5 cups water
2 tsp salt
¼ onion, finely minced

Place beans and ham in slow cooker. Add water, salt, and onion.

Cook on low for 8 hours. Serve over warm cornbread.

Makes 6 servings.

It doesn't get much simpler than that. I love the flavor of the salty ham and beans together with the sweet cornbread. And the beans come out so perfectly using the slow cooker; all soft and creamy. Mmm!

Using the amount of water listed above, you will end up with some liquid still covering the beans when it's done. I like it that way because I drizzle a little bit of it over my cornbread so it's not dry. If you like it drier, you can cut back on the amount of water.

I took the picture above the last time I made this and since I didn't have leftover Easter ham, I just used a chunk of ham from the store. I like the look of the rustic bits of smoked ham instead of the cubes. I may have to take another picture of the batch I made yesterday.

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