1pounddry navy beansor great northern; see note about precooked beans
2carrotsmedium - diced - optional
2stalks celery - diced - optional
1onionmedium - diced
Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. See notes if using precooked beans.
Under running water rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot.
Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but recommended.
Add the drained beans, carrots, celery and onion to the crock pot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.
Cook on low for 10 hours total but at about 8 hours remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed. Note: Cooking time can be decreased a few hours if using precooked beans.
Hambones (and hams) vary a lot. So this is like many recipes... guidelines and not rules.
If yours is honey coated or spiced heavily, you need to rinse as much of that off as possible.
Salt note: Most hams have LOTS of salt. Don't add any until you're sure you need it and use low sodium products if possible.
Can I use precooked beans? This recipe will be fine with precooked beans if you don't want to go the dried bean route. The 1 pound of dry beans will equal approximately three cans or one 48 oz jar of precooked beans. You should drain and rinse the beans. Please use low sodium beans if possible. And the cooking time will decrease a few hours.
If you seem to have a fatty ham, cook then refrigerate to cool then skim the fat.
Nutrition is always somewhat of a guess, but the fat here is so variable. This is my best guess.
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