Crock Pot Navy Beans with Tomatoes and Tabasco

1
Valerie Johnson

By
@ValerieJ

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes about 6 cups
Prep:
15 Min
Cook:
6 Hr

Ingredients

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

How to Make Crock Pot Navy Beans with Tomatoes and Tabasco

Step-by-Step

  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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