Navy Bean and Ham (Slow Cooker)
Ingredients
Instructions
  1. Rinse the beans: Pour the beans into a colander and rinse them under cool running water. Check and discard any stones or other debris. Drain.
  2. Transfer to a large pot and cover with water: Tip the beans into a pot and cover with about 2 inches of water. Boil the beans: Bring the water to a boil over high heat. Cook the beans for 10 minutes, then remove the pot from the heat.
  3. Soak for 1 hour: Cover with a lid and let the beans to soak in the warm water for one hour.
  4. Drain the beans: Drain the beans into a colander. Rinse.
  5. The next day, drain and thoroughly rinse the soaked beans and transfer to a 6-quart slow cooker.
  6. Layer the remaining ingredients through the ham in the slow cooker in the order listed. Add about 5 cups of ham broth, or just enough to cover the beans and veggies. Reserve any remaining broth for later. Tuck the bay leaves into the mixture, cover and cook on LOW and continue to cook for 8 hours. Stir occasionally during cooking time. When beans are tender, remove and discard the bay leaves. Add the tomato sauce, stirring to combine.
  7. Optional: If you’d like a creamier texture, transfer about 1/3 of the soup to a blender or food processor and process until smooth. Return puréed soup to slow cooker, adding more broth, only if needed, to reach desired consistency. Cover and continue to cook for an additional 20 to 30 minutes.
  8. Stir in chopped parsley. Taste and season with additional salt and pepper, as needed.

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