1cured smoked hamAny other variety of cured pork products such as ham hock, ham bone, or ham chunks.
water
Kosher salt and freshly cracked black pepperto taste
Instructions
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 to the center of the crock-pot.
Cover with water: Pour enough water over the beans and ham to cover them by about 2 inches. At this time you can add salt, but the ham should infuse plenty of salt into your beans.
Cook on low for 6 to 8 hours, until the beans are tender.
Taste The Navy Beans
When the beans finish cooking, spoon up a sample and taste them. This is the time to add salt and pepper to suit your taste.
Serve The Beans:
Divide the beans into serving bowls, with some of the ham meat, if desired.
Stovetop Directions
Bring the ham to a boil over high heat in a large pot.
Reduce the heat and allow the ham to simmer for about 30 minutes.
Add the soaked and drained beans to the pot with ham.
Bring to a boil, reduce to medium heat and boil until the beans are tender, about 90 minutes.
Notes
Cured meat is pretty salty, so it’s best to season the navy beans after they have cooked. They may not need any seasoning; it depends on the seasoning meat you use.
If this is your first time cooking beans or if you are unfamiliar with your crock-pot 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.
To make the beans creamier, cook them longer or remove half of the beans from the pot and mash them with a potato masher.
Storage: Store cooked navy beans covered in an airtight container in the refrigerator for 3 to 4 days or sealed inside a zip-top freezer bag in the freezer for up to 6 months.
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