Simple, hearty, and flavorful, ham and beans is a traditional meal that’s been enjoyed throughout the south and Appalachia for generations!
Table of Contents
If you’re looking for even more recipes for leftover ham, be sure to try these ham and cheese crescent rolls with broccoli, ham and cheese casserole, a pot of ham and potato soup, and this dump-and-bake ham tetrazzini, too!
Classic Ham Beans are an Easy and Affordable Meal
Ham and beans (also called soup beans or ham beans in the Southern United States and Appalachia) describes a pot of beans that slowly simmers on the stovetop or in the Crock Pot with pork, which is served on top of or alongside cornbread. The end result is a creamy soup-like dish (without any actual cream), which has a smoky flavor from the ham.
Here, Great Northern beans are seasoned with a ham hock, celery, onion, garlic, and herbs, and simmer in a pot of broth until tender and thick. You can make them in the slow cooker, too! Serve the beans spooned over a slice of cast iron cornbread, or offer the cornbread on the side to soak up any extra pot likker. It’s a simple, flavorful, and affordable meal to add to your supper table during the cold weather months. Classic comfort food!
A Few Notes Before You Get Started
- Great Northern beans are similar to Navy beans, but they’re not the same. Great Northern beans are larger than navy beans, but smaller than cannellini beans. Great Northerns are known for their mild, nutty flavor and firm flesh. Often used in soups and stews, these beans hold their shape better than navy beans, and they absorb the rich, smoky flavors of the other ingredients.
- Soaking the dried beans overnight is not absolutely necessary — but it’s recommended. Soaking the beans reduces the required cooking time. The texture of the cooked beans is also best after soaking, with fewer that split open and burst.
- Use leftover ham from a previous meal (such as Easter or Christmas), purchase diced or cubed ham in the meat section at the grocery store, or buy a ham steak that you dice at home.
- If you prefer a thicker pot of beans, you have a few options. Simmer with the lid partially off, or remove it entirely. This will allow more of the liquid to evaporate, thickening the broth. You can also mash some of the beans with the back of a spoon or puree a portion of the beans with an immersion blender. Finally, if you have time, prepare the beans in advance. They just get better as they sit, and the liquid thickens as it cools.
How to Make Old Fashioned Ham and Beans
You can prepare old fashioned ham and beans in a Dutch oven on the stove top, as shown here, or in a slow cooker. I’ve included the instructions for both options in the recipe box below, but here’s the overview:
- Soak the beans overnight, then drain and rinse them.
- Saute the veggies in a large Dutch oven.
- Add the beans, ham hock, broth, water, and herbs to the pot. The total amount of water necessary will vary. As a result, check the beans periodically as you stir them and add extra water to cover, if necessary.
- Simmer until the beans are tender, stirring the diced ham into the pot during the final 30 minutes or so. Stir the pot occasionally while the beans cook. This will help to break them down a bit, distribute the starches, and prevent sticking.
- Mash some of the beans to thicken the broth. Taste and season with salt and pepper at this point. Smoked ham hocks can be quite salty, so wait to season the pot towards the end when you can give it a taste. Also, salting the beans too early in the cooking process can make them take longer to soften.
- Serve and garnish with optional toppings.
Serving Suggestions
Southern ham and beans are typically garnished with fresh herbs (such as chopped parsley or thyme); ramps, green onion, or chopped raw onion; a dash of hot sauce; pickled chow chow; a dash of cider vinegar; or a squeeze of fresh lemon juice for a bright finishing touch. You might also like to add a dollop of sour cream, grated cheese, and sliced jalapenos for a southwestern touch. On the side, don’t forget the cornbread or biscuits to soak up that pot likker, and an easy green bean casserole with frozen green beans!
Preparation and Storage
- Store the ham and beans in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks, and even tastes better the next day!
- How to Freeze: this is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a quick-prep lunch or dinner option. Allow the ham and beans to cool to room temperature. Stored in an airtight container or large Ziploc freezer bag, they will last in the freezer for up to 3 months.
- How to Reheat: Place the ham and beans in a pot and warm over a low flame, just until heated through. You can also microwave individual bowls for about 1-2 minutes. Add extra broth or water, as necessary, to thin to the desired consistency.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Southern Ham and Beans
Ingredients
- 1 lb. dried Great Northern beans
- Cold water
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced (about 4 teaspoons total)
- 4 cups low-sodium chicken broth
- 1 smoked ham hock (about 10-12 ounces)
- 1 dried bay leaf
- 1 fresh thyme sprig (or about ½ teaspoon dried thyme)
- 8 ounces cooked, diced ham
- Garnish: hot sauce; chow-chow; apple cider vinegar; chopped fresh herbs; chopped onion
- Optional, for serving: cornbread
Instructions
- Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly.
- Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 1 inch. Give everything a good stir. Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer. Partially cover the pot with a lid, allowing some of the steam to escape. Simmer for about 1 hour, stirring occasionally. If the beans start to look dry, add more water to keep them covered. If there’s more liquid in the pot than you would like, remove the lid completely.
- Stir in about a teaspoon of salt. Add the diced ham. Continue simmering for 30-45 more minutes, until the beans are tender. Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary.
- Ladle into bowls. Garnish with hot sauce, chow chow, a splash of vinegar, herbs, and/or chopped onion. Serve with a side of cornbread.
Notes
Nutrition
Ham and Bean Recipe Variations
- How to Quick Soak Beans: If you don’t have time to soak the beans in advance, you can rinse them, place them in a large pot, cover with cold water, and bring to a boil over high heat. Boil the beans, uncovered, for 5 minutes. Remove the pot from the heat, and then let the beans soak in the hot water for 1 hour. Drain the beans in a colander, rinse them under cold water, and proceed with the recipe.
- Slow Cooker Ham and Beans: after soaking the beans, place all of the ingredients in a Crock Pot. Cover and cook on HIGH for 4-5 hours, or on LOW for 8-10 hours, until the beans are tender. Season with about 1 teaspoon of salt and add the diced ham during the final 1-2 hours of cooking time.
- Swap out the Great Northern beans and use a different variety of white beans, such as cannellini or navy. Pinto beans will also work!
- Instead of a ham hock, add flavor to the beans with a different smoked meat, such as a leftover ham bone, bacon, smoked sausage, smoked turkey wings, or smoked pork neck bones.
- Vegetarian Beans: omit the ham hock and diced ham. Add smoky flavor to the pot with liquid smoke, smoked paprika, or some cumin. Use vegetable broth instead of chicken broth.
- Make the beans spicy with some crushed red pepper flakes, cayenne pepper, Cajun seasoning, or hot sauce.
- Herbs: add more fresh (or dried) herbs to the pot in addition to the thyme, such as parsley, oregano, cilantro, or rosemary.
- Add more vegetables such as green bell pepper, diced carrots, or tomatoes.
More Southern Bean Recipes to Try
Appalachian Soup Beans {Pinto Bean Soup}
14 hours hrs 5 minutes mins
Crock Pot Beans and Cornbread
20 hours hrs 20 minutes mins
Lima Beans and Ham
2 hours hrs 20 minutes mins
This recipe was originally published in February, 2023. It was updated in November, 2024.
Oh yes, delicious! I know what I’m making for lunch today. The guys at https://windowcleanersvictoria.com should be pleased for some ham and beans, they’ve been working so hard cleaning my windows all morning. They need the proteins! haha
Thank you, Cathy! We hope you all enjoy it.
I am going to make this ham and beans recipe. Since it is just the two of us I plan on canning most of it instead of freezing it as it will be shelf stable in case we get a hurricane and have no power. Do you have a pressure canning guide or is the standard 75 minutes for pints and 90 minutes for quarts still valid for this recipe?
I am starting my soak in the morning so that may throw the timing off a bit. Also I’m making a double recipe with two pounds of beans, two smoked pigs feet, etc. to have a full canner.
Hi, Kirk! I don’t have a separate pressure canning guide, so I would use the standard recommendations you’ve listed for this recipe. Hope you enjoy!
Can I use V-8 juice as the cooking liquid for the beans or will it have an adverse effect on the texture of the beans or cause the beans not to soften? Thank you for any insight you can provide!
Hi, John! I think the V-8 would work fine. I haven’t tried it, but I know that it works well to add tomato paste to the cooking liquid, which would essentially yield a similar result. Let us know if you give it a shot!
I tried using the V-8 juice today in a scaled down version of your recipe, using my 2 quart Crock Pot. My wife gave a rating of: “Do Again”, which is her highest rating of my cooking! Even with the recipe scaled down, we’ll still get two meals for the two of us out of it!
Cook time was a total of 11 hours on low and I did soak the great northern beans overnight in cold water in the refrigerator for 9 hours.
Thank you for posting your original recipe for us!
(If you want my scaled down recipe, let me know via email. It would work well for retired couples with smaller appetites and small crockpots.)
John
Thank you very much, John! We’re so glad you were able to make it work for you and appreciate you sharing your method.
I would appreciate the scaled down version. I also am only cooking for 2 people. I know I could freeze a good part of it but the scaled down would be helpful as a recipe trial.
Hi Patricia! You can always scale the ingredients using the servings calculator in the recipe card. As for the cooking, we can’t say for sure as we’ve never tested the paired down version of this recipe. If you cut the ingredients in half, the instructions should be about the same. Hope this helps!