Slow Cooker Ham and Beans Recipe

Dried beans: These are the base of the dish, providing a hearty and nutritious component.

Ham hock: Adds a rich, smoky flavor to the beans and becomes tender during slow cooking.

Onion: Adds sweetness and depth to the overall flavor.

Garlic: Provides a robust and aromatic flavor.

Black pepper: Adds a bit of heat and enhances the other flavors.

Water: Used to cook the beans and meld all the flavors together.

Salt: Enhances the overall taste of the dish.

When preparing this recipe, it's essential to rinse and sort the beans thoroughly. This step removes any dirt or debris and ensures that only the best beans make it into your dish. Additionally, soaking the beans overnight can help reduce cooking time and improve their texture. If you prefer a creamier consistency, consider mashing a portion of the beans before serving. This will naturally thicken the broth and enhance the overall flavor. Finally, don't forget to taste and adjust the salt at the end, as the ham hock can vary in saltiness.

• dried beans - Substitute with canned beans: Canned beans are pre-cooked and can save time, though they may alter the texture slightly.

• ham hock - Substitute with smoked turkey leg: Smoked turkey leg provides a similar smoky flavor and can be a leaner option.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different depth to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can be interesting in the dish.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the flavor of the beans.

• salt - Substitute with soy sauce: Soy sauce can add a different umami flavor and also provide the necessary saltiness.

• Allow the ham and beans to cool to room temperature before storing. This helps prevent condensation and keeps the dish fresh.
• Transfer the cooled ham and beans into airtight containers. Divide into portion sizes for easy reheating.
• Label each container with the date and contents. This ensures you know what’s inside and when it was made.
• Store the containers in the refrigerator if you plan to consume within 3-4 days. This keeps the beans and ham fresh and flavorful.
• For longer storage, place the containers in the freezer. The ham and beans can be frozen for up to 3 months without losing quality.
• When ready to eat, thaw frozen ham and beans in the refrigerator overnight. This gradual thawing preserves texture and taste.
• Reheat the ham and beans on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or broth if the mixture is too thick.
• Alternatively, microwave individual portions in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through.
• Enjoy your slow cooker ham and beans with a side of cornbread or a fresh salad for a complete meal.

• Stovetop Method:

  1. Pour the ham and beans into a saucepan.
  2. Add a splash of water or broth to prevent sticking.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. Adjust seasoning if needed before serving.

• Microwave Method:

  1. Place a portion of ham and beans in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap (leave a small vent).
  3. Heat on high for 1-2 minutes, stir, then continue heating in 30-second intervals until hot.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the ham and beans to an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 20-30 minutes, stirring halfway through, until heated thoroughly.

• Slow Cooker Method:

  1. Place the leftover ham and beans back into the slow cooker.
  2. Add a small amount of water or broth if it appears too thick.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until hot.

• Sous Vide Method:

  1. Place the ham and beans in a vacuum-sealed bag or ziplock bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Carefully remove the bag, open, and serve.

• Slow cooker: A countertop electrical appliance used for cooking food at a low temperature over a long period of time.

• Measuring cups: Used to measure the volume of liquid or bulk solid cooking ingredients such as water.

• Measuring spoons: Used to measure small quantities of ingredients like black pepper and salt.

• Cutting board: A durable board on which to place material for cutting, such as the onion and garlic.

• Chef's knife: A versatile knife used for chopping, slicing, and dicing ingredients like the onion and garlic.

• Colander: A bowl-shaped kitchen utensil with holes in it used for draining food such as rinsed beans.

• Mixing spoon: A long-handled spoon used for stirring ingredients together in the slow cooker.

• Tongs: Used to handle the ham hock, especially when removing it from the slow cooker.

• Fork: Used to shred the meat from the ham hock before returning it to the slow cooker.

• Serving ladle: A large spoon used for serving the ham and beans once they are cooked.

Pre-soak the beans: Soak the dried beans overnight to reduce cooking time.

Chop ingredients ahead: Prepare and chop the onion and mince the garlic the night before.

Use pre-cooked ham: Substitute the ham hock with pre-cooked ham to save time on shredding.

Set it and forget it: Use a programmable slow cooker to start cooking while you sleep or work.

Batch cooking: Double the recipe and freeze half for a quick meal later.