6cupschicken broth (or, 6 cups water with chicken boullion cubes dissolved)
4bay leaves
2teaspoonssalt
1teaspoonblack pepper
1⁄4teaspoongarlic powder
1⁄4teaspoononion powder
1⁄4teaspoonsmoked paprika
1⁄4teaspoondried thyme
1⁄4teaspooncelery seed
1⁄4teaspoonparsley
1⁄8teaspooncayenne pepper
NUTRITION INFO
Serving Size: 1 (366) g
Servings Per Recipe:10
Calories: 363.4
Calories from Fat 18 g5 %
Total Fat 2.1 g3 %
Saturated Fat 0.6 g3 %
Cholesterol 0 mg 0 %
Sodium 974.3 mg 40 %
Total Carbohydrate64.5 g 21 %
Dietary Fiber 20.4 g81 %
Sugars 5.7 g22 %
Protein 23.7 g 47 %
DIRECTIONS
Soak beans overnight in water, 12 – 24 hrs, drain and rinse.
Cook ham hocks in 6 cups chicken broth in slow cooker on high for 60 minutes.Remove bones from slow cooker, once cooled strip meat off the bones and set aside to add at the very end. (alternatives – skip this step and add cooked ham or bacon at the very end).
While ham hocks cook, chop carrots, celery, onion, and mince the garlic.
Add rinsed beans, carrots, celery, onion, garlic, and all spices/seasonings to the liquid in the slow cooker.
Cook for 5 hrs on high heat (longer if on low heat).