This has become our go-to ballgame night supper, partly because it’s so incredibly easy but mostly because it’s such hearty comfort food — especially tasty after huddling under blankets on these windy spring evenings.
The cool part is the thick cornbread crust, which is just cornbread batter poured directly over the ham and beans. Even if it seems to sink initially, after two hours on “high” (or 4-5 hours on low) the bread bakes nicely over top of the beans. It’s like a freaking magic trick of cookery!
Rowan discovered this recipe, which we now call Easy-Peasy because she initially made it for our Christmas Eve alphabet buffet and needed something that started with “E.” Naturally, given the evolution of the name, I felt compelled to try variations that used black-eyed peas or even split pea soup, but nothing’s worked quite as well as ham and beans.
Rowan uses frozen pearl onions in her recipe below, but I tend to use chopped onion (in large chunks for easy removal by objectors) since we always seem to have a plentiful supply. I also make my own cornbread since it’s fairly easy to do and I don’t like to buy mixes if I already have all the ingredients sitting around.
That brings me to the other thing I like about this recipe: It’s cheap. I only buy ham when it’s marked down to 99 cents a pound at the Ossian Grocery (such as after holidays), and then chop it up and freeze it for use in exactly this kind of recipe.
Rowan’s recipe for Easy-Peasy
(aka crockpot cornbread-crusted ham ‘n beans)
- Two cans navy/great northern beans
- 1 package cubed ham
- 1 package frozen pearl onions
- Two packages jiffy corn bread mix
Put all ingredients except cornbread in crock pot. Mix up corn bread and layer on top. Let cook on high for approximately two hours or until cornbread is done