Got a little extra ham in the freezer, or perhaps you’ll be cooking a ham this Easter and know you’ll have leftovers? Well if so, this recipe is for you. This recipe for white beans and ham couldn’t be easier.
Basically soak the beans overnight, drain and then throw all the rest of the ingredients in a slow cooker, set it on low and come back 6 hours later. Now, that’s my kind of dinner! 🙂
Easy, delicious and there’s a good chance there will be leftovers for the next day.
A total winner in my book. And perfect for those chilly march evenings.
1 pound dried great northern beans
1 leftover bone in spiral ham
5 cups low sodium chicken broth
1 1/2 cups water
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons fresh cracked pepper
1 teaspoon dried thyme
Rise, sort and soak beans overnight in cold water.
Drain and rinse the beans, discard liquid and place the beans in a 6 quart slow cooker. Add leftover bone in spiral ham. Add broth, water, onion, garlic, pepper and thyme.
Cook, covered on low for 6 hours or until the beans are tender.
Remove the meat from the slow cooker and let rest of 5 minutes. When cool enough to handle, remove the meat from the bone. Cut the ham into small pieces and return to the slow cooker.
Stir beans and ham together and then serve with a slotted spoon.