SLOW COOKER Ham and Beans

Not to be confused with bean soup, which is more broth and less beans! If you’ve squirreled away some diced ham in the freezer from the holidays, this is an excellent use for it. A hambone or ham hock work perfectly well, too, though they might not provide as much meat as you’d like; you could still add extra ham. (Cook the beans with the bone or hock and when they’re done, remove the bone or hock and slice off the meat. Discard the bone or ham hock and return the meat to the slow cooker.) Have neither? Buy a large ham steak or a small ham and dice that up. This recipe is easily transferred to the stove top where you’ll likely need an extra quart or more of liquid as it will evaporate as the beans bubble in the pot unlike the slow cooker. If you've time, make a pan of cornbread for your beans; it's the best accompaniment. Butter, too, of course.

10-12 servings

Ingredients

2 pounds white navy or great northern beans-washed and picked over. Soak overnight in water to cover plus two inches or boil for 2 minutes and rest, covered, for an hour. (I prefer the great northern beans here.)
Hambone with some ham OR 2 cups diced ham
1- quart low sodium chicken broth
2- quarts of water – or more as needed as beans cook
2 teaspoons kosher salt-plus more to taste
1 teaspoon black pepper-plus more to taste
3 bay leaves
2 large yellow onions, diced
1 each: celery stalk with leaves and large carrot, cut into small dice
3 whole cloves of garlic-peeled
Handful minced fresh parsley
Hot sauce – optional and to taste
Red wine vinegar – optional for garnish when serving

Instructions

Add all the ingredients except hot sauce and red wine vinegar to a 6-quart slow cooker. Cook on low 8 hours or until beans are tender, checking half-way through to add water if they're too thick. If at altitude, cook on high for the first 2-3 hours to make sure the beans get done. Taste and adjust seasonings, add hot sauce if you like. Serve hot with a splash of red wine vinegar and buttered cornbread. (If you’d like the beans thicker, remove a few cups of the cooked beans when done. Purée them and return to the pot, stirring well.)
Ham and Beans will be good in the fridge for 3 or 4 days and in the freezer for 4-6 months.