SLOW COOKER BEANS AND HAM RECIPES

SLOW COOKER HAM AND BEANS | HURST BEANS

Slow Cooker Ham and Beans | Hurst Beans image

"Slow cooker ham and beans is a classic recipe that always turns out great! Wonderful for leftover Easter ham. Features Hurst's Great Northern HamBeens. "

Provided by HURSTBEANS.COM

Prep Time 12 minutes

Cook Time 6 hours 0 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

20 oz. pkg. Hurst's Great Northern Hambeens (our 15 BEAN SOUP works as well!)
2 cups diced ham, leftover ham works great
1 yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
2 tsp. dried thyme
1/4 tsp. pepper
8 cups chicken broth
salt to taste

Steps:

Place the beans in a colander and sort out any debris, rinse beans and add to the slow cooker.
Add the ham, onion, carrots, celery, thyme, pepper and chicken broth, stir. Wait to add the ham flavor packet.
Cover and cook on HIGH for 6-7 hours without opening the lid during the cooking time.
When the cooking time is done, add the ham flavor packet and stir. Add salt to taste. Serve and enjoy!

SOUTH YOUR MOUTH: SLOW COOKER PINTO BEANS

South Your Mouth: Slow Cooker Pinto Beans image

Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread. Recipe includes instructions for crock pot and stove top preparation.

Provided by Mandy Rivers | South Your Mouth

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Number Of Ingredients 8

Ingredients

1 20-oz. bag Hurst’s Pinto Beans with Ham Flavor Packet
6 cups chicken both
2 cups water
2-3 ham hocks (see notes)
1 large onion, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper

Steps:

Add beans WITHOUT seasoning packet, chicken broth and water to a slow cooker then stir to combine. Add ham hocks and onion pieces to cooker, cover and cook on high for 4 hours. Set seasoning packet aside.
Add seasoning packet and remaining spices to cooker, stir to combine, then cover and continue cooking for 2-4 hours or until beans are very tender.
Remove ham hocks to cool. Remove onion pieces then discard if desired.
Ladle out 2-3 cups of beans and broth then mash until smooth either with the back of a fork, a potato masher or whatever else gets ‘er done. Add mashed beans back to cooker and stir well.
Turn off cooker and let beans rest, uncovered, for one hour. Don’t worry, they will still be plenty hot when it’s time to eat. Doing this just allows the broth to thicken up and things to get extra creamy.
Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans.
Serve with fresh diced onions (and cornbread if you have it!)

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