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Easy crockpot beans with ham

Leftover Christmas ham can be used for more than just sandwiches. Make a simple and savory dinner with white beans, veggies, and ham in the crockpot.

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    Save the ham bone to add flavor to beans.
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Well, another Christmas has passed and another ham dinner is under the belt (I may have loosened the belt a bit to get it under there!) And that means extra ham as well as my beloved ham bone. I always save the bone to use in cooking, especially beans.

This recipe is quite a lot like my Creamy Ham and Beans recipe, which is made on the stove top. That one does tend to get a little thicker because it evaporates a bit out of the pan, and crock pots tend to retain water. But either way is good. There is also a slight difference with the celery, but no biggie either way.

I also have another Crock Pot Ham and Beans recipe which uses a bit of cloves in it. I enjoy that, since for many years the ham I used was holiday ham that had clove seasoning. To reproduce it if I didn’t have that kind of ham on hand cloves were necessary. I the thought of cloves in beans may make some people nervous, but it does work. There are so many ways to do the beans I could try a different one every day of the year and not return to the beginning. But these types of recipes are my favorites, made with a simple mirepoix and thyme. The beans are quite flavorful and go very well with a piece of fresh cornbread. 

Recommended: 10 slow-cooker recipes

Easy crockpot beans with ham
Serves 8

1 pound white beans (cannellini, Great Northern, etc.) soaked overnight in cold water and drained
2 ribs celery, diced
2 carrots, diced
1 cup chopped celery leaves
1 medium onion, chopped
5 crushed cloves garlic
1 ham bone
1-1/2 pounds chopped smoked ham
2 fresh bay leaves
2 teaspoons fresh thyme leaves
1 teaspoon baking soda
1/2 teaspoon black pepper
6 cups chicken stock

Place in crockpot, cover and cook on low for about 8 hours, adding chopped smoked ham during the last hour.

Related post on A Palatable Pastime: Cracklin’ Corn Bread

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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