Sunday, March 17, 2013

Crock pot Ham & Beans with Corn Bread


This is a great meal for two people with a little leftover for another meal. Since my husband and I sold our home and moved back to Indiana, we purchased an RV and live in it full-time till we get our own land to build and live the "good life". What a change to go from 2700 sq. feet to about 240 sq. feet! This meal works perfectly for those in a small space. The cornbread recipe is from a Better Homes and Garden book that was purchased the year I got married. This recipe has been a family favorite for over twenty years...you will love it too!

Slow Cooker Ham & White Beans:
1lb. package dried northern beans
Ham bone, hocks, shank or diced ham (about 1 pound) I use one Aldis ham steak
2tsp. onion powder and a few shakes of dried onion flakes
6 cups water
Salt & pepper to taste

For two:
Just divide all ingredients in half and put into a small crock pot (mine holds just over six cups of liquid). I add one more cup of water (to the 1-1/2 cups) because we like a bit more juice to pour our ham/beans over rice.

Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, onion flakes, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low for about 8 hours or until beans are tender. Remove any bones and pull off the meat and add to the beans and serve with cornbread. Recipe posted below.

If you don't have a ham bone, this ham flavoring is the best at seasoning a batch of beans! My father-in-law loved beans and ham so when he spotted this at a local IGA, he got some for me and himself. It really is perfect for seasoning! Just add as much as you need to taste.




 

Corn Bread:
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
4 teaspoons baking powder (I use aluminum-free Rumford)
¾ teaspoons salt
2 eggs
1 cup milk
¼ cup cooking oil, butter or *melted coconut oil (I use the latter)

Stir together the first five ingredients. In another bowl add the eggs, milk, oil or butter; mix together and add to dry till smooth (do not over beat). *If you use melted coconut oil, add it to the dry ingredients and not the milk/eggs mixture as they are cold and the oil will clump up. Coconut oil is liquid at about 76 degrees so below that it is a solid.

Pour into a greased 9x9x2 baking pan. Bake in a 425 degree oven for 20-25 minutes. For dark non-stick pan, decrease temperature by 25 degrees. Makes 8-9 servings.

Walmart has a great large non-stick muffin pan that serves six. This recipe fills each one nicely. The reason I like this pan so much is that it fits nicely in my RV oven.

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