Yield: 3 Servings
|12 ounces||Dried pinto beans|
|2 cups||Ham, diced|
|1 cup||Celery, chopped|
|1 cup||Onion, diced|
|½ cup||Carrots, minced fine|
|1 tablespoon||Season salt|
|2 tablespoons||Beef soup base|
|1 tablespoon||Chicken soup base|
|¼ teaspoon||Red pepper flakes|
Soak beans overnight in soda water. Combine all ingredients in Slow cooker. Cook on low 8 hours or until beans are tender. Note: Use 4 cups water for Lima beans.
Use 2 T dried vegetables in place of 1 c fresh.
I use 1 T dried carrot tops in place of sliced fresh carrots.
Created by Dorothy Flatman
Revised to add soup bases and red pepper flakes 02/11/96 A revised recipe for my crockpot beans and ham. I used home grown horticulture beans, added beef and chicken soup base, and red pepper flakes to spice them up a bit. Got such raves from the family I decided I better revise the recipe while I still remembered what changes I made to it. Also decided to try soaking the beans overnight in baking soda water in an attempt to avoid the usual gassiness. Seems to have worked quite well, the beans were quite tender without being mushy.