This slow cooker 4-ingredient depression era pork shanks and navy beans is the kind of resourceful, rib-sticking meal my great aunt swore by every spring when money was tight but appetites were big. It leans on one tough, inexpensive cut—pork shanks—and a bag of humble navy beans, then lets time and gentle heat transform them into something deeply tender and comforting.
The method is very much in the spirit of Depression-era cooking: a short ingredient list, long simmer, and a glossy, collagen-rich broth that feels far more luxurious than its budget would suggest.
Slow cooker pork shanks and navy beans in a rustic bowl
Serve the pork shanks and navy beans ladled straight from the slow cooker into wide bowls, making sure each portion gets a shank or generous chunks of meat and plenty of creamy beans and sauce. A simple green side—steamed cabbage, sautéed greens, or a basic lettuce salad—adds freshness.
Crusty bread, cornbread, or even plain toast is perfect for soaking up the thick, savory liquid. If you like, offer black pepper, a splash of vinegar, or a sprinkle of chopped raw onion at the table for a little bite against the rich, silky broth.
Slow Cooker Depression Era Pork Shanks and Navy Beans
Servings: 4
Ingredients
2 pounds pork shanks, bone-in (about 2–4 shanks, depending on size)
1 pound dried navy beans, rinsed and picked over
6 cups water (or enough to cover beans and shanks by about 1 inch)
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt), plus more to taste
Directions
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