Slow cooker filled with navy beans and pork shanks before cooking
About halfway through cooking (around the 4–5 hour mark), check the level of liquid. If the beans are no longer submerged, add just enough hot water to cover them again by about 1/2 inch. Avoid adding too much—this dish should finish with a thick, stew-like consistency rather than a thin soup.
Once the beans are tender and the shanks are extremely soft, taste the liquid and add more salt if needed. If the sauce is thinner than you’d like, remove the lid and let the slow cooker run on HIGH for 20–30 minutes to reduce slightly, or use the back of a spoon to mash a small handful of beans against the side of the crock and stir them back in to help thicken the liquid.
To serve, carefully lift the pork shanks from the slow cooker—the meat may be so tender it slips off the bone. Spoon the navy beans and their glossy, savory cooking liquid into bowls, then nestle a whole shank or generous chunks of the meat on top. Spoon a bit more of the thickened liquid over everything so the beans and pork are well coated.
Tender pork shank and navy beans being spooned into a bowl
Cool any leftovers quickly and refrigerate within 2 hours of cooking. The beans and pork will continue to thicken and become even more flavorful by the next day; reheat gently on the stovetop or in the microwave with a splash of water if needed.
Variations & Tips
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