Slow-Cooker Yankee Bean Pot
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.)Advertisement
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.
Make Ahead Tip: Cover and refrigerate for up to 4 days.
Start soaking beans a day ahead.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
2 starch, 1/2 other carbohydrate, 1/2 vegetable, 2 lean meat