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Slow-Cooker Yankee Bean Pot

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  5 Hours 15 Minutes
  8 servings, about 3/4 cup each
We’ve updated this old-fashioned American favorite, taking advantage of the gentle, uniform heat of a slow cooker. Instead of the traditional salt pork, this recipe uses lean Canadian-style bacon.

Make Ahead Tip: Cover and refrigerate for up to 4 days.
1 pound  dried navy or great northern beans
1 teaspoon  canola oil
2   medium onions, chopped
4 ounces  Canadian-style bacon, diced (3/4 cup)
6 cloves  garlic, minced
1 teaspoon  dried thyme leaves
Pinch of  crushed red pepper
1/4 cup  pure maple syrup or molasses
1/4 cup  ketchup
2 tablespoons  worcestershire sauce
1 tablespoon  dry mustard
1/2 pound  smoked ham hock, pork neck bones or turkey wings (optional)
3 cups  boiling water
2   bay leaves
1-2 tablespoons  cider vinegar
Hot sauce, such as Tabasco, to taste
1/4 teaspoon  salt
Freshly ground pepper  to taste

Tip: Start soaking beans a day ahead.
Place beans in a large bowl and cover with cold water. Let soak for at least 8 hours or overnight. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour).

Drain and rinse beans. Place in a slow cooker.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and bacon; cook, stirring often, until onions are softened and light golden, about 5 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute more. Add to the beans.

Add maple syrup (or molasses), ketchup, Worcestershire and mustard to the beans; stir to combine. Bury ham hock (or neck bones or turkey wings), if using, in the beans. Add boiling water and top with bay leaves.

Cover and cook until the beans are tender, about 4 1/4 hours on high or about 11 hours on low. Remove the bay leaves and bones. Season with vinegar, hot sauce, salt and pepper. Serve hot.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, about 3/4 cup each
Calories: 279
Fat. Total: 3g
Protein: 15g
Carbohydrates, Total: 50g
Fat, Saturated: 1g
Fiber: 10g
Cholesterol: 7mg
Sodium: 407mg
% Cal. from Fat: 10%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Barbara Reviewed: 09/29/2009
Yankee Bean Pot
I've cooked beans all my life. But this is the best tasting bowl of beans I've ever had. It does take a while to put it together but it is worth it. For our taste I only use 1/4 lb ham hock. Don't use lite syrup (tried this one time), use regular because the lite gives it to strong maple taste. I'll use this recipe for beans from now on!
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