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Square overhead shot of a wedge of cornbread in a bowl of old fashioned ham and beans.
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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 (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.
    Soaked 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 celery and onion in a blue cast iron 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. 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.
    Including a ham hock in a Dutch oven full of beans.
  • 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.
    Adding diced ham to a Dutch oven.
  • Ladle into bowls. Garnish with hot sauce, chow chow, a splash of vinegar, herbs, and/or chopped onion. Serve with a side of cornbread.
    Square overhead shot of a wedge of cornbread in a bowl of old fashioned ham and beans.

Notes

Slow Cooker Method: 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.

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