Dorothy Flatman's Beans & Ham ( Revised
Submitted by kmommy
A set-it-and-forget-it slow cooker recipe with dried pinto beans, diced ham, carrots, celery, and a double-bouillon broth. Eight hours on low gives you thick, smoky, soul-warming beans.
This is the kind of recipe grandma would’ve pinned to the fridge. Soak your beans the night before, dump everything into the slow cooker in the morning, and come home to a house that smells like pure comfort.
Dried pintos simmer for eight hours with diced ham, celery, onions, and carrots in a broth boosted by both beef and chicken bouillon. That double-bouillon trick gives the broth a savory depth that tastes like it simmered on the stove all day, which, well, it kind of did.
A pinch of red pepper flakes at the bottom of the pot adds just enough warmth to keep things interesting without overwhelming the smoky ham.
Kitchen Tips
- Soaking the beans overnight in soda water helps them cook more evenly and reduces cooking time
- Dried vegetables work in a pinch: use 2 tablespoons dried veggies in place of 1 cup fresh
- For lima beans, increase the water to 4 cups since they absorb more liquid
- This freezes beautifully in individual portions for quick weekday lunches
Ingredients
Directions
Soak beans overnight in soda water.
Combine all ingredients in Slow cooker.
Cook on low 8 hours or until beans are tender.
Note: Use 4 cups water for Lima beans.
Use 2 tablespoon dried vegetables in place of 1 cup fresh.
I use 1 tablespoon dried carrot tops in place of sliced fresh carrots.
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