This slow cooker 4-ingredient Depression-era pork shanks and navy beans is a resourceful, rib-sticking meal that relies on one tough, inexpensive cut and a humble bag of navy beans. Time and gentle heat transform them into a deeply tender, comforting dish with a glossy, collagen-rich broth that tastes far more luxurious than its budget suggests.
Overview & Recipe Metrics
| Metric | Details |
| Yield | 4 servings |
| Method | Slow Cooker (Low) |
| Cook Time | 8–10 hours |
| Equipment | 5 to 6-quart Slow Cooker, Large Skillet |
Ingredients
| Ingredient | Quantity | Notes |
| Pork Shanks (Bone-In) | 2 lbs | About 2–4 shanks depending on size |
| Dried Navy Beans | 1 lb | Rinsed and picked over |
| Water | 6 cups | Enough to cover beans and shanks by ~1 inch |
| Kosher Salt | 2 tsp | Or 1 1/2 tsp table salt (plus more to taste) |
Step-by-Step Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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