• 1 package of Hurst’s Great Northern HamBeens (soaked overnight)
  • 1 ham bone with leftover ham OR 1lb. ham steak, cut in big chunks
  • 1 seasoning packet from the Hurst Bean package
  • 1 onion, chopped
  • 2 tsp. fresh minced garlic
  • 6 c. Chicken Broth
  • Salt & Pepper to taste

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It’s Easter time and there’s no better way to use up that leftover Easter ham than to make a big delicious pot of Ham & Beans in the slow cooker! Growing up, my mom made ham & beans with our Easter ham bone and leftover ham – it was a hearty meal that helped us stretch the food budget a little further. Even today when I make Slow Cooker Ham & Beans I think of happy childhood memories and coming home to that delicious aroma!

What are your favorite Easter traditions? (old or new!) Leave a comment and you’ll be entered to WIN a $100 grocery gift card courtesy of Hurst Beans!

  1. Rinse and sort through the beans. Check for any unwanted debris and discard.
  2. Cover beans in water and soak overnight.
  3. Next day: drain liquid from beans
  4. Place all ingredients in a large (6 quart or larger) slow cooker.
  5. Give it a good stir!
  6. Cover & Crock on LOW for 8-10 hours, depending on your preferred texture.
  7. Serve with corn bread and enjoy.

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

Ham & Beans Nutrition

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