Slow Cooked Navy Beans & Ham

[ 0 ] April 22, 2009 |

Slow Cooked Navy Beans & Ham

6 cups water
5 cups dried navy beans (soaked overnight and drained)
1 lb. ham (cubed)
1 can (15 oz.) corn (drained)
1 can (4 oz.) mild diced green chilies (drained)
1 onion (diced)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)

Add all ingredients to the slow cooker; cover and cook on LOW for 9-10 hours or until beans are tender.

*Johnna’s tip: Don’t feel up to cooking in front of the stove for the next couple of days?? Please make use of your slow cooker! The slow cooker is amazing at reducing the actual time you have to physically spend in the kitchen. Just add ingredients from the recipe of your choice that calls for a slow cooker and leave it there to merge all the flavors creating a delicious effortless meal.

Picture source:

Category: Crock Pot, soup

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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