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


Add to Grocery List

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


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

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About Crock Pot Navy Beans with Tomatoes and Tabasco

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

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