Navy Beans Crockpot
Navy beans in the crockpot turn out soft, creamy and full of flavorful flavor. Ham hock, onion and garlic simmer all day with the beans, so dinner needs only a pot of cornbread on the side.
Why navy beans need a slow cooker
Navy beans are small, mild and creamy, and they ask for time. Ten hours on LOW is what turns them from firm to silky, and a slow cooker holds that heat without a stir. No pre-soak is needed, which is the best part for a busy day.
The ham hock does the heavy lifting. It gives the broth smoke, salt and body as it cooks, and the meat falls off the bone at the end. You end up with a pot that tastes like it simmered on the stove all afternoon. The beans are cheap, filling and high in fiber, so the pot feeds a family for very little money, and the flavor gets better after a night in the fridge.
Ingredient notes
Dry navy beans: Rinse and sort them for stones. Fresh beans cook more evenly, so buy a bag that has not sat in the pantry for years.
Smoked ham hock: Look for one that is meaty, about a pound. It flavors the whole pot, and you pull the meat once it is done.
Carrots, celery and onion: Dice them evenly. They melt into the broth and add sweetness to balance the smoke.
Chicken broth: Low-sodium is best because the ham hock brings plenty of salt. You can add more at the end.
Apple cider vinegar: A teaspoon at the end brightens the pot and wakes up the flavor of the beans.
Bay leaves and thyme: Two bay leaves and a teaspoon of thyme give the broth a hearty, herby background. Fish out the bay leaves before serving.
Tips for the best result
Salt late: Hold the salt until the beans are tender. Add it a little at a time and taste, because hocks vary a lot.
Mash a few beans: Press about a cup against the side of the cooker with a spoon. They thicken the broth into a creamy soup without any flour.
The most common mistake is stopping too soon: Beans that are chalky inside need more time, not more liquid. Cook until they are creamy all the way through, even if that means another hour. Old beans may need longer than the time listed. Keep the liquid level above the beans the whole time, and top off with hot water if it drops, since exposed beans stay hard.
Swaps and variations
Use diced ham in place of the hock for a quicker version, or smoked turkey wings for a lighter pot. Great northern beans work in the same amounts. Add a diced potato in the last 2 hours for a heartier soup, or a can of diced tomatoes for a tangy edge. A pinch of red pepper flakes adds a little heat.
Adding baking soda to speed up cooking does not work well. It makes the beans mushy and leaves a soapy taste, so give them the time they need. Add a handful of chopped kale or spinach in the last 30 minutes for greens in the pot, or a splash of hot sauce at the table.
What to serve with it
Serve with warm cornbread and a drizzle of hot sauce. A crisp coleslaw or a simple green salad is a good contrast to the soft beans. Ladle into deep bowls and top with chopped onion if you like. A bowl of pickled onions or a spoonful of chow-chow on the side is a traditional touch that pairs well with creamy beans.
Storing, freezing and reheating
Keep leftovers in the fridge for up to 5 days. The soup thickens as it cools, so add a splash of broth or water when you reheat it on the stove over medium heat.
It freezes beautifully for up to 3 months. Cool it fully, pour into containers with a little room at the top, and thaw overnight in the fridge. Stir well after warming. Freeze in single-serving containers so you can take a lunch to work, and leave room at the top since the beans expand slightly.
Navy Beans Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 13, led by dry navy beans, smoked ham hock (about 1 lb), yellow onion, carrots
Tips for Navy Beans Crockpot
No soak is needed, but older beans may need another hour. Hard water or acidic ingredients like tomatoes can keep beans firm, so add vinegar at the end. Swap the ham hock for diced ham or smoked turkey wings. Leftovers keep 5 days and freeze well for 3 months.
Navy Beans Crockpot FAQ
How long does Navy Beans Crockpot take?
Navy Beans Crockpot takes 10 hours of cooking after 15 minutes of prep.
How many people does Navy Beans Crockpot serve?
This recipe makes 8 servings.
What do I need to make Navy Beans Crockpot?
13 ingredients, led by dry navy beans, smoked ham hock (about 1 lb), yellow onion, carrots. Amounts are in the recipe card above.
