Slow Cooker White Beans cooked with Ham Hocks cook up so creamy and delicious with lots of smoky ham flavor. It’s winter comfort food in a bowl and makes me want to curl up on a couch in front of a roaring fire with a bowl of these beans in my lap.
How To Make Slow Cooker White Beans
To make these Slow Cooker White Beans you start with a pound of dried Northern Beans.
Sort the beans to remove any pebbles or debris, rinse them with water and then place them in a bowl and add enough water to cover. Soak them overnight. On the counter is fine.
The next morning, add the beans to a crock pot along with 2 to 3 ham hocks, red pepper flakes, thyme, and a bay leaf. They’ll need to cook on LOW for about 5 hours. Take the ham hocks out. The meat should fall right off the bone. Discard the bone and the grisly parts, shred the meat, and return it to the crock pot. Season the beans with salt and pepper.
If you want your beans spicy, serve with some Tabasco sauce.
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.
More Slow Cooker Side Dishes
- Slow Cooker Garlic Parmesan Potatoes
- Crock Pot Cauliflower and Cheese
- Slow Cooker Spicy Pinto Beans
- Slow Cooker Cheesy Squash
- Crock Pot Buttery Bacon Green Beans
- Crock Pot Sweet Potato Casserole
- 1 pound dried northern beans
- 1 medium onion chopped
- 2 to 3 ham hocks
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- Place beans in a large bowl and add water to cover. Let soak (on the counter) overnight.
- Drain beans and add to 6-quart crock pot.
- Add 5 cups water, onion, ham hocks, red pepper flakes, thyme, and bay leaf.
- Cover and cook on LOW 5 hours.
- Remove ham hocks from crock pot. Season beans to taste with salt and pepper.
- Remove meat from ham hocks, shred and return to crock pot. If beans aren’t tender, cover crock pot and continue to cook 30 mins or until beans are soft.
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