Crock Pot Navy Beans with Tomatoes and Tabasco

Valerie Johnson


I'm not much of a dry bean eater but my husband, Fred, loves them. This is an original recipe. Normally I use Great Northern Beans but today I decided to try Navy Beans. The beans were not pre-soaked.

Fred likes his beans in a slightly thickened broth; so at the end of cooking, I remove some of the broth, add a few tablespoons of flour, mix well, stir back into the beans and cook another 30 minutes.


★★★★★ 1 vote

Makes about 6 cups
15 Min
6 Hr


  • 1 lb
    navy beans
  • 2 c
    chicken broth
  • 3 c
  • 1 c
    diced or chopped onions
  • 3 clove
    garlic (chopped)
  • 1 can(s)
    diced tomatoes (14.5 oz can)
  • 1 1/2 tsp
  • 1 tsp
    seasoning salt
  • 1 tsp
    black pepper
  • 1 tsp
  • 1 tsp
    tobasco sauce
  • 1 lb
    ham pieces

How to Make Crock Pot Navy Beans with Tomatoes and Tabasco


  1. Rinse beans and remove any rocks, debris or dried out beans
  2. Spray crock pot with non-stick cooking spray
  3. Put all ingredients in crock pot
  4. Set crock pot to high heat; cook beans for 5-6 hours or until tender.

Printable Recipe Card

About Crock Pot Navy Beans with Tomatoes and Tabasco

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy

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