Slow Cooker Ham and Beans

Instructions

Rinse 1 pound dried Great Northern beans thoroughly under cold water, discarding any shriveled beans. Place the beans in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse the beans again before using.

Add 1 medium yellow onion, 4 medium celery ribs, 4 medium carrots, and 2-3 cups cubed ham to a large 6 to 8-quart slow cooker.

Pour in 8 cups chicken broth. Stir in 2 teaspoons minced garlic, 4 whole bay leaves, 1 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Stir until combined.

Cover the slow cooker with the lid and cook on low for 68 hours, or until the beans are tender.

Once cooked, remove and discard the bay leaves. For a creamier texture, stir the beans while mashing some against the side of the slow cooker with the back of a spoon.

Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy.

Main Dish