Slow Cooker Beans and Ham

By Yankee Magazine

Apr 05 2007


3/4 cup dry beans, mixed
3/4 cup edamame (thawed, in market frozen section)
1 cup carrots, diced
1 cup celery, diced
1 cup onion, chopped
2 cups ham, chopped
2 teaspoons salt
2 tablespoons parsley flakes
1/2 teaspoon thyme
1 teaspoon baking soda


Soak beans overnight in water.

Next day, combine the beans plus additional ingredients in a slow cooker. Add enough water to cover by about 2 inches. Simmer on low for 12 hours, stirring occasionally.