- 20 minutes
- 8 hours
This is an old fashioned favorite and a staple of my childhood, usually served with fried potatoes and corn bread. One nice feature on a recipe like this is that you can mix all the ingredients together in the morning and let the crock pot run all day long even if you’re not home. Be prepared for the rich aroma of home cooking when you walk through the door! I used ham hocks for this because they were on sale at the supermarket when I went to do the shopping. You can also use a pork butt if you want a meatier stew or the bone from a baked ham if you have one leftover from the last holiday. Allow plenty of cooking time but you can shorten it considerably by boiling the water before you add it to the crock pot.
Examine beans for pebbles, rinse and soak in water overnight.
You can also prepare your vegetable ahead of time: Chop into soup-size bits and store in refrigerator until ready to add to crock pot.
- Drain beans and assemble with all other ingredients in crock pot.
Cover with water (about 4 cups) and stir to mix thoroughly. Turn crock pot on high. Cover and let cook.
When beans are tender, remove ham hocks.
If desired, pick meat from bones, chop and return to crock pot. Discard fat, skin and bones.
- Remove lid from crock pot and let simmer until broth thickens to desired consistency.