Mongo only pawn in game of life, but Mongo know good beans when Mongo smell them.
- 1 lb. dried great northern beans
- 3 garlic cloves, minced
- 1 large sweet onion, chopped coarsely
- 1⁄2 tsp. kosher salt
- 1⁄2 tsp. black pepper
- 1 tbsp. chopped parsley
- 1⁄4 tsp. ground cloves
- 1 lb. smoked ham or 1 lb. ham hock
- Tip: It doesn’t really matter how much ham you have; just top off the water/broth once you load up your slow cooker.
- 6 cups water or beef broth
A small history lesson is in order here, so watch this video:
Sort beans; soak ’em with enough water to cover them, then leave them soaking overnight.
Sort the beans and cover by at least 2 inches in a saucepan. Heat to a boil; boil for 3 minutes, then cover and remove from heat.
Allow to sit for one hour after boiling (don’t lift the lid!).
Either way, rinse and drain the beans and put ‘em in your slow cooker.
While you’re fiddling with the beans, roughly chop the ham.
Add garlic, onion, salt, pepper, parsley, cloves and of course the ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
Cook 5 or 6 slices of thick-cut bacon in a skillet. Chop the bacon up and throw it in the slow cooker, but keep the drippings in the skillet and use them to cook up the onions and garlic. You can just sweat the onions or caramelize them if you like. Drain the onions and garlic and in the slow cooker they go.
Cover and cook on low for about 8 hours, or until beans are tender and creamy.
Skim any excess fat, if necessary, before serving.