The only extra step here was soaking the dry beans overnight. I usually shy away from recipes that require soaking dry beans, but I really don't have a good explanation for why I do that. So, I did it this time and I don't know what my problem was before- it's not inconvenient to soak beans in the crock overnight in the fridge. Silly me. Using the dried beans makes this a really economical recipe, too. Tasty and cheap? I'm sold!
The original recipe is here. Below I will write it up as I made it on Sunday afternoon. I added some extra carrots and celery and didn't feel like chopping garlic.
- 1 lb dry navy beans
- 1/3 large white onion, chopped
- 2 celery stalks, chopped
- 1 1/2 large carrots, chopped
- 2 thick slices low sodium deli ham, chopped
- 6 cups water
- 2 bay leaves
- fresh basil & parsley
- garlic salt & pepper to taste
- Soak the navy beans overnight
- Drain and rise beans in the morning.
- Dice veggies and ham.
- Put the beans, veggies, ham and water into the crock pot. Add the spices and stir.
- Cook on high for 6-8 hours, or until the beans are soft
We had this as a meal with fresh bread. The original recipe was made as a side dish. Either way, it's delicious!
Looking for more crock pot recipes? I have a crock pot board on Pinterest! Also, please pin the original recipe from the links in this post, or repin it on Pinterest.