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Southern ham and beans in a bowl with a side of cornbread.
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5 from 1 vote

Southern Ham and Beans

Simple, hearty, and flavorful, ham and beans is a traditional meal that’s been enjoyed throughout the south and Appalachia for generations!
Course Dinner
Cuisine American, Southern
Keyword ham and beans, ham and beans recipe, old fashioned ham and beans, southern ham and beans
Prep Time 10 minutes
Cook Time 2 hours
Soaking Time 8 hours
Total Time 10 hours 10 minutes
Servings 8 people
Calories 280kcal
Author Blair Lonergan

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
  • 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.
    Soaked Great Northern beans in a colander.
  • 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.
    Sauteing vegetables in a blue Dutch oven.
  • 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.
    Process shot showing how to make ham and beans in a Dutch oven.
  • 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.
    Adding diced ham to a Dutch oven.
  • 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.
    Hands eating a bowl of ham and beans with a spoon.

Notes

    • 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.
    • Stir the pot occasionally while the beans cook. This will help to break them down a bit, distribute the starches, and prevent sticking.
      • Garnish with fresh herbs (such as chopped parsley or thyme), a dash of hot sauce, pickled chow chow, a dash of vinegar, or a squeeze of fresh lemon juice for a bright finishing touch.
      • 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.
      • 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.
      • 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.

    Nutrition

    Serving: 1/8 of the recipe | Calories: 280kcal | Carbohydrates: 39g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 414mg | Potassium: 916mg | Fiber: 12g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 4mg