Thanks for stopping bye this Wednesday for my Food Blog. I cooked Ham for Thanksgiving and I am using the bone and some scraps for Supper. Enjoy this Crock pot version with Me…. Lisa
- 16 ounces dried Great Northern Beans
- 1 onion diced fine
- 1 ham bone or ham pieces from a leftover ham. You can also use bacon or a ham hock
- 1 teaspoon garlic powder
- 1 teaspoon of salt
- 1 teaspoon sugar
- 2 bay leaves (remove before serving the beans)
- 1 teaspoon pepper
- 1 tablespoon Cajun seasoning
- The night before you cook your beans — cover with water and soak the beans overnight in 8 cups of water – The water should cover the beans about an inch
- After soaking the beans overnight, rinse them well.
Add the ham bone, beans, onions, and seasonings.
Cook on high 5 hours or on low for 10-12.
- If you are cooking your beans in a dutch oven — Add the water and the ham bone and bring it to a boil.
Combine the beans, onions, and seasonings.
- Cover and simmer for 2 hours until beans are tender.
Louisiana History : with Beans
Old habits die hard. New Orleanians continue, with ritualistic fervor, to consume red beans and rice on Mondays. Spicy Caribbean recipes for beans and rice were brought to the city in the late 1700s by French-speaking Haitians fleeing the revolution in Saint Domingue (modern-day Haiti).
Local housewives and housekeepers quickly adapted the thrifty, convenient practice of tossing meaty Ham bones and ham that could be left to cook, undisturbed, over a low flame for hours – leaving them free to engage in the arduous Monday drudgery that was “laundry day.” Despite the modern convenience of washing machines and dryers, the Monday red beans tradition continues today, often in a slow cooker while the cook is at the office.