Ham Bone and Beans

Slow Cooker Hambone and Beans over Rice: a deliciously frugal mealI managed to snag 3 ham bones between December 15 and 31 without having to buy a ham. How you ask? Well, the first two came from our church Christmas party. I was handed two hams the day before and asked to cook them up and bring them warm to the party. I deboned the ham right before I put it in the oven to save cooking time and save the kitchen ladies time at the party. The third bone came from the ham my in-laws served at New Years. I just went out the the kitchen, snagged the bone, put it in a bag and threw it in the freezer (I did ask if I could have it, first!). When we left, I put it in the cooler by the ice. When I got home, I threw it in my freezer with the other two.

For this week’s freezer challenge, I thought I would use one of those bones. Because I already had a tiny container of cooked beans in the freezer, too, I decided to make  Red Beans and Rice. When I looked at the clock at noon and realized that I hadn’t even soaked any beans, though, I had to go to Plan B. I grabbed some cans of beans and frantically cranked up the slow cooker to high.

Slow Cooker Hambone and Beans over Rice: a deliciously frugal meal

Ham Bone and Beans
  • 2 15oz cans red navy beans
  • 2 15oz cans pinto beans
  • 1 cup chopped green pepper
  • 1 onion, diced
  • 1 tsp olive oil
  • 1 6oz can V-8 juice
  • 1 ham bone
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ cup water (my slow cooker cooks HOT, so I actually had to add another 1 cup, too)
  1. Cook the onion and green pepper with 1 tsp oil in a non-stick skillet.
  2. Combine all ingredients in slow cooker.
  3. Cook on high 6 hours.
  4. Serve over rice.





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