You can use canned navy beans instead, and it could then cook all day. I’m old school, this is how my grandma taught me, but you can do what works for your family.
I also eat mine with saltine crackers with butter and vinegar.
Yeah, It’s good. My hubby eats (or used to eat) his with sugar. Add in what makes you happy.
- 2 cups dry navy beans (or one large jar navy beans)
- 1 cup ham cut into small cubes.
- 2 celery stalks finely chopped (optional)
- 1 teaspoon minced onions
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground black pepper
- 1 can chicken stock
- In a bowl, soak navy beans in water for several hours. Make sure the water is above the beans by a couple inches as they will expand.
- Drain the water and replace the water.
- Soak navy beans in water over night.
- Drain the water and place the beans into the slow cookier. Replace the water with the chicken stock.
- Add additional water to give 2 inches above the beans.
- Add the ham, celery, onions, garlic and black pepper.
- Stirl and allow to cook for 6-8 hours on low.
- Mash a few on the beans with a potatoe masher.