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Slow Cooker Senate Bean Soup With Instant Potato Flakes
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- #62815
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 cups dried navy beans
1 smoked pork hock
2 onions, chopped
2 cloves garlic, minced
1 stick celery, chopped
1 small handful fresh Italian parsley, chopped fine
1/2 cup instant mashed potato flakes
directions
Soak the beans overnight in cold water.
In the morning, rinse the ham hock and place in slow cooker. Rinse the beans and add to cooker along with onion, garlic, celery and parsley. Stir and add enough water to cover the meat.
Cook on low setting for 10-12 hours, or high 6-8 hours.
Remove the hock and cut the meat off the bone. Raise slow cooker setting to high, return the meat to the cooker, and add potato flakes (if desired) as well as additional water if necessary. Stir, cover and cook for another 10 minutes.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
311 calories, 4 grams fat, 50 grams carbohydrates, 20 grams protein per serving. This recipe is low in sodium.
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Beer makes batters better, meat more tender, and sauces more flavorful.
see more crock pot senate bean soup recipes
reviews & comments
July 20, 2013
Beans cooked up beautifully. Didn't add the mashed potatoes which I assume is to thicken the soup?