Navy Beans

Elizabeth Sharp


I remember my mother making these when I was a child. You can't get much better on a cold night than Navy Beans and a slice of buttered corn bread. Home cooking at its best!

☆☆☆☆☆ 0 votes
4 - 6
15 Min
7 Hr
Slow Cooker Crock Pot


1 lb
dry navy beans (sorted and rinsed)
1/2 c
fine chopped carrots
1/2 c
fine chopped onion
1/2 c
fine chopped celery including the leaves
slices bacon cut with kitchen sissors
1 tsp
salt (may need more as it cooks)
1/2 tsp
cracked pepper


1Place all ingredients in a crock pot. Add cold water until about 3 inches above the beans.
Stir well.
2Cook in crock pot on low all day or about 6 - 8 hours until tender.
3You can soak the beans over night if you are using the stove top cooking method but I do not as I cook them in my crock pot.
4You can also substitute a ham hock for the bacon. Taste test for salt content. Serve with corn bread.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #Protein