Navy Beans with Pork & Vegetables

I never remember a time when my grandmother did not have a pot of beans on the stove, winter or summer. That was probably because during the depression that is all they had to eat. Americans don't eat as many beans as they should. A very low cost source of protein. A pot of beans is a great way to use a tough cut of meat or a low cost cut in a meal. Grandma saved all the bones for the next pot. This is a 21st century bean recipe.

Servings: 6     Prep time: 15 min     Cooking time: 3 hrs
Utensils: Crock pot

Navy Beans with Pork and Carrots
2 cups - 1 lb navy beans - soak overnight
2 cups chicken or beef stock
6+ pork short ribs with bone
2 tsp sea salt
1 tsp fresh ground pepper
1 lg onion - diced
2 cloves garlic - minced
1 lg onion - diced
2 lg stalks celery - diced
1 tsp oregano
1 lb carrots - bias cut


Soak the beans in 6 qts of water and 1 tsp of salt overnight. Drain the beans and transfer to a crock pot. Add all of the ingredients and cook on high for 1 hr then turn to medium until pork is cooked. About 2 hrs, but the longer you cook beans the better they are, so don't rush it. If you would like you can sear the meat first. If using bones place under the broiler a few min to brown gives the broth a nicer color.

Alternative Recipe Ideas

  • Any cut of pork, ham bone, beef or beef bones works.
  • Add green or red peppers.
  • A can of diced tomatoes adds a whole other dimension.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm