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Ingredients
THE NIGHT BEFORE:
- 2 pounds Navy Beans Soaked overnight
- Water To 2" over the beans
COOKING DAY:
- 1 whole Ham Hocks
- Water To 1" over the beans
- Chicken Broth To 2" over the beans
- 1 Chicken bouillon Knorrs
- 1/2 cup Ham Meat from hocks and saved ham
- 1 large Carrot diced
- 1/2 cup Onion diced
- 1 large Celery Stalks dice
- 2 cloves garlic minced
- Salt & Pepper to taste
Servings: people
Units:
Instructions
- INSTRUCTIONS The night Before: Soak the beans in water that is at least 2" over the beans to soak and often the beans. This decreases the cooking time the next day.
- Cooking Day: Drain the water from the beans. Add fresh water to 1" over the beans. Then add chicken broth to bring the liquid to 2" over the beans. Add ham hocks or diced ham and start to cook in slow cooker on medium heat. In the meantime, slice/dice the carrots and celery then add to the cooker. Dice or mince 2 cloves of garlic and add to cooker. Make sure to cook most of the day in a slow cooker until reduced down and thickened.
- During the last 30 minutes to hour remove the ham hock bone and add any meat back to the pot. The add the thyme and parsley. Serve over fried potatoes.
