Janet Groene's Big Crock ‘O Beans

By phototex

Start these beans from scratch the night before and let them cook all day in your slow cooker, sending enticing aromas throughout the campsite or marina. Use any beans or a colorful combination. It makes 2 quarts of flavorful, plump beans. Ham and bacon are salty, so add salt and pepper to taste just before serving.

Ingredients

• 1 16 oz. package dried beans
• 2 slices cooked bacon, cut up
• 1 tablespoon minced garlic
• 1 large onion, diced
• 2 large stalks celery, diced
• 1 large potato, scrubbed and diced
• 1 pound diced ham
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 quart beef broth
• 1 cup water

Preparation

Step 1

Wash and pick over beans, put in a 6-quart slow cooker and soak 8 hours or overnight. Drain and add remaining ingredients to cooker. Stir. Cover and cook undisturbed 5 to 5 1/2 hours on High or 8 to 9 hours on Low, testing for doneness ½ hour before time is up. Stir, add salt and pepper to taste and serve.