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Recipe by Southern Living June 2008

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Recipe Summary

prep:
15 mins
soak:
8 hrs
cook:
5 hrs 20 mins
total:
13 hrs 35 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and sort beans according to package directions. Place beans in a 6-qt. slow cooker. Add water 2 inches above beans; let soak 8 hours. Drain and rinse. Return beans to slow cooker.

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  • Cook bacon in a large skillet over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon; add to slow cooker.

  • Sauté onion, celery, and garlic in hot drippings 7 to 8 minutes or until tender. Reduce heat to medium, and stir in ham, cumin, and ground peppers. Sauté 5 minutes or until thoroughly heated. Stir in 1/2 cup chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet; add mixture to slow cooker. Stir in remaining chicken broth and 1 cup water.

  • Cover and cook on HIGH 5 hours or LOW 8 hours or until beans are tender.

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