Slow-Cooker Navy Beans are the perfect meal for a cold winter’s day.
I’m not sure why they started naming winter storms, but Janus started dumping snow on us around 6:30 a.m. Tuesday morning and did not stop until 6:30 p.m. Tuesday evening. At times, this snowstorm was dropping snow on us at a rate of 1 to 1 ½-inches an hour. I know this for a fact because I went out and swept the driveway off each time that it covered over what I swept away.
My office closed due to the threat of severe weather and David had come down sick with a cold the day before, so he called in sick. So, it was a snow day for us at home. We were already off for the holiday on Monday. Our three-day weekend turned into four days!
Having planned the week’s meals, on Tuesday His Royal Highness was supposed to cook a pot of slow-cooker navy beans all day. However, I didn’t want to disappoint him by relieving him of his duties, so I allowed him to cook the beans for us while we were at home lying around watching it snow.
These navy beans are slow-cooked and seasoned with a smoky ham hock. A hearty meal on a cold winter day. Here is how His Royal Highness prepared our beans:
How To Make Slow Cooker Navy Beans
Soak the Navy Beans overnight
Rinse the beans under cool, running water and remove any shriveled or unappetizing-looking beans.
Transfer them to a bowl and cover with several inches of clean water. Let sit overnight.
Cook the Beans
Drain before cooking. Transfer the beans to the slow cooker.
Add Ham Hock to the center of the crockpot.
Cover with water: Pour enough water over the beans and ham hock to cover them by about 2-inches. At this time you can add salt, but the ham hock should infuse plenty of salt into your beans.
Cook the beans on low for 6 to 8 hours.
You should be familiar with your slow-cooker. If it is your first time cooking beans in your crockpot, check the beans after 5 hours, then every 30 minutes thereafter to ensure they cook to your liking. Beans generally finish cooking in 6 to 8 hours.
When the navy beans have finished cooking, give them a taste to see if they need more salt and pepper. If so, add some to taste.
Serve The Beans
Divide the beans into serving bowls, with some of the ham hock meat, if desired.
I’m not sure how the ham hock alters the reputation of the Navy Bean, but it turns out Navy beans are really good for you!!
Navy beans, as are most other beans, are a good source of cholesterol-lowering fiber, and in addition to lowering cholesterol, navy beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal. These beans are a good choice for those with diabetes, insulin resistance or hypoglycemia. Navy beans are a very good source of folate and manganese and a good source of protein and vitamin B1 as well as the minerals phosphorus, copper, magnesium and iron. (Learn more HERE)
You may think it is strange like David does, but I love ketchup on my beans. It gives them a vinegar twang that I like. I was brought up on Navy Beans like this. I guess the goodness of the navy bean is the reasons for so many songs about them:
“Beans, beans, they’re good for your heart.
The more you eat, the more you fart.
The more you fart, the better you feel.
So let’s eat beans with every meal!”
- 1 pound navy beans dried
- 1 ham hock
- Kosher salt and freshly cracked black pepper to taste
Soak the Navy Beans Overnight:
- Rinse the beans under cool, running water and remove any shriveled or unappetizing-looking beans.
- Transfer the beans to a bowl and cover with several inches of clean water. Let sit overnight.
- Drain before cooking.
Cook The Navy Beans:
- Transfer the beans to the slow cooker.
- Add ham hock to the center of the crockpot.
- Cover with water: Pour enough water over the beans and ham hock to cover them by about 2 inches. At this time you can add salt, but the ham hock should infuse plenty of salt into your beans.
- Cook on low for 6 to 8 hours: If this is your first time cooking beans or if you are unfamiliar with your crockpot or this type of bean, begin checking the beans after 5 hours and then every 30 minutes until they are cooked to your liking. Beans generally finish cooking in 6 to 8 hours.Taste the beans and add salt and pepper as needed.
Serve The Beans:
- Divide the beans into serving bowls, with some of the ham hock meat, if desired.