Crock Pot Ham and Beans (and Meal Plan Moday too!)

I've never been especially boastful or cocky, but I don't think I am out of line when I say that I seriously make the best ham and beans ever.  I mean, I always thought they were gross....at least until I gave it a go.  Now I think they are delicious, and so warm and hearty.  And I want to share them with you, because I am so kind and giving (and fine....maybe a liiiiittttle boastful, but whatever).

But first, meal plan Monday is here.  My plan for this week includes:

 - Shrimp and Grits, Roasted Broccoli

 - Healthified Swedish Meatballs, Egg Noodles, Carrots, Cranberries

 - Chicken Tostadas, Black Bean Salad

 - Cincinnati Chili Spaghetti, Salad

 - White Bean Ragout, Homemade Ciabatta Toasts, Endive Salad

There are 3 new recipes for me on the menu for this week.  Super exciting stuff, when you don't really do much that is exciting.

Now, back to the ham and beans....a few notes:

• I have used both navy beans and great white northern beans.  I like the navy beans for the smaller size, but they take longer to cook and aren't as creamy as the northerns.  I would stick with great white northern beans.
• Some people like to use ham hocks, but I prefer a ham steak (sacrilege, I know), with a smoked neck bone thrown in for flavor.  Smoked neck bones are usually easy to find at the store.  I keep mine in the freezer, and just toss one in the crock pot with the beans.  No need to thaw.
• These go great with cornbread.  I like to try and keep it low-fat, but I like it all.
• Do the overnight soak for the beans.  Don't do the quick-soak method.  I don't trust it.
• I like mine more stew-like than soup-like.  If you want it like soup, just add more broth at the end.
• Don't be chintzy with the salt.  Seasoning is key.

Crock Pot Ham and Beans

Makes 8 servings

195 cals / 2g fat / 42g carbs / 23g protein

1 lb Great White Northern beans, dry

1 1-lb ham steak, bone-in

1 smoked pork neck bone

2 small onions

4 cloves garlic

2 TB fresh thyme leaves

2 TB brown sugar

2 bay leaves

1/2 tsp nutmeg

1/2 tsp ground cloves

3 cups chicken broth

2 cups water

1/2 tsp salt (or more)

Pepper

1.  The night before you are going to make these, pick through your beans and throw out any super shriveled beans or rocks.  Rinse the beans and place them in a large bowl, covering them with about 6 cups of cold water.  Let the beans sit out and soak overnight, 8-12 hours.

2.  The next morning, drain and rinse the beans.  Place them in your crock pot.  Chop the onion, garlic, and thyme leaves, and add those to the beans.  

3.  Cube the ham steak, removing fat where you can, and add the cubed ham, along with the round bone to the beans.  Add the smoked bone, brown sugar, bay leaves, nutmeg, cloves, broth, water, salt and pepper and stir.  Cook on low for at least 8 hours.  Remove the bones and the bay leaves, season if needed, and serve.

I've never been especially boastful or cocky, but I don't think I am out of line when I say that I seriously make the best ham and beans ever.  I mean, I always thought they were gross....at least until I gave it a go.  Now I think they are delicious, and so warm and hearty.  And I want to share them with you, because I am so kind and giving (and fine....maybe a liiiiittttle boastful, but whatever).

But first, meal plan Monday is here.  My plan for this week includes:

 - Shrimp and Grits, Roasted Broccoli

 - Healthified Swedish Meatballs, Egg Noodles, Carrots, Cranberries

 - Chicken Tostadas, Black Bean Salad

 - Cincinnati Chili Spaghetti, Salad

 - White Bean Ragout, Homemade Ciabatta Toasts, Endive Salad

There are 3 new recipes for me on the menu for this week.  Super exciting stuff, when you don't really do much that is exciting.

Now, back to the ham and beans....a few notes:

• I have used both navy beans and great white northern beans.  I like the navy beans for the smaller size, but they take longer to cook and aren't as creamy as the northerns.  I would stick with great white northern beans.
• Some people like to use ham hocks, but I prefer a ham steak (sacrilege, I know), with a smoked neck bone thrown in for flavor.  Smoked neck bones are usually easy to find at the store.  I keep mine in the freezer, and just toss one in the crock pot with the beans.  No need to thaw.
• These go great with cornbread.  I like to try and keep it low-fat, but I like it all.
• Do the overnight soak for the beans.  Don't do the quick-soak method.  I don't trust it.
• I like mine more stew-like than soup-like.  If you want it like soup, just add more broth at the end.
• Don't be chintzy with the salt.  Seasoning is key.

Crock Pot Ham and Beans

Makes 8 servings

195 cals / 2g fat / 42g carbs / 23g protein

1 lb Great White Northern beans, dry

1 1-lb ham steak, bone-in

1 smoked pork neck bone

2 small onions

4 cloves garlic

2 TB fresh thyme leaves

2 TB brown sugar

2 bay leaves

1/2 tsp nutmeg

1/2 tsp ground cloves

3 cups chicken broth

2 cups water

1/2 tsp salt (or more)

Pepper

1.  The night before you are going to make these, pick through your beans and throw out any super shriveled beans or rocks.  Rinse the beans and place them in a large bowl, covering them with about 6 cups of cold water.  Let the beans sit out and soak overnight, 8-12 hours.

2.  The next morning, drain and rinse the beans.  Place them in your crock pot.  Chop the onion, garlic, and thyme leaves, and add those to the beans.  

3.  Cube the ham steak, removing fat where you can, and add the cubed ham, along with the round bone to the beans.  Add the smoked bone, brown sugar, bay leaves, nutmeg, cloves, broth, water, salt and pepper and stir.  Cook on low for at least 8 hours.  Remove the bones and the bay leaves, season if needed, and serve.