1 onion,chopped4 carrots, chopped2 stalks celery, diced2 lg cloves garlic, diced1 jalapeno, seeded and diced2 Tbsp tomato paste10 cups water1 large ham shank bone, untrimmedpinch red pepper flakessaltpepperthyme1-2 bay leaves2 Tbsp brown sugar1 lb navy beans, driedPut in crock pot and simmer for 12 hours. I have a fairly large crock pot, and this recipe fills it all the way up, so your amounts may vary if you have a smaller one. Maybe start with a half pound of beans and 6-8 cups of water. I've done many variations of this over the years, depending on what I have on hand. I usually use a can of stewed tomatos instead of tomato paste, but this is what I had on hand the day I happened to write the recipe down. You man choose to not deseed your jalapeno. I do because if I don't it ends up a little too hot for my son to eat.
1 reply to this topic
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users