ham and beans recipe
The Best ham and beans recipe
What I love most about this recipe is how it balances flavor and nutrition. The ham adds a rich, smoky taste that pairs perfectly with the creamy beans, and the vegetables give it a fresh, wholesome boost. It’s packed with protein and fiber, which keeps my family full and energized, and it’s easy on the wallet too. Whether we’re having a casual weeknight dinner or hosting a laid-back gathering with friends, this dish always fits the bill. It’s one of those recipes that feels like a warm hug in a bowl, and I’m always happy to make it.
Classic Ham and Beans
A hearty and comforting dish featuring tender navy beans simmered with savory ham, onions, and aromatic herbs. Perfect for a cozy weeknight dinner or a weekend family meal.
🥘Ingredients
- 1 lb (450g) dried navy beans or great northern beans, soaked overnight
- 1 lb (450g) ham hock or smoked ham bone
- 1 cup diced cooked ham
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
- Fresh parsley, chopped
- Hot sauce
- Crusty bread
👨🍳Directions
-
1
Drain and rinse the soaked beans under cold water. -
2
In a large pot or Dutch oven, combine the beans, ham hock, diced ham, onion, garlic, carrots, celery, bay leaf, thyme, rosemary, chicken broth, and water. Stir well. -
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the ham is falling off the bone. -
4
Remove the ham hock from the pot and let it cool slightly. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. Return the shredded ham to the pot. -
5
Stir in the apple cider vinegar and season with salt and black pepper to taste. Adjust the seasoning if needed. -
6
Remove the bay leaf and serve the ham and beans hot, garnished with fresh parsley if desired. Accompany with crusty bread or hot sauce on the side.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ham and Beans Works
❓ Frequently Asked Questions About Ham and Beans
1. How long does it take to cook ham and beans from scratch?
The total cooking time for ham and beans can vary, but it typically takes 2.5 to 3.5 hours when starting with dried beans. This includes 1 hour of soaking (if using the quick-soak method) and 1.5 to 2.5 hours of simmering until the beans are tender. If you use canned beans, the cooking time reduces to about 30–45 minutes since they only need to be heated through and flavored.
2. Can I use canned beans instead of dried beans for this recipe?
Yes, you can substitute canned beans for dried beans to save time. Use 2–3 cans (15 oz each) of navy beans, great northern beans, or pinto beans, drained and rinsed. Since canned beans are pre-cooked, reduce the simmering time to 20–30 minutes—just long enough to blend the flavors. Adjust the liquid (broth or water) as canned beans may release less starch.
3. What’s the best type of ham to use for ham and beans?
The best ham for this recipe is a meaty ham hock, ham bone, or leftover cooked ham (like a spiral-cut or bone-in ham). Ham hocks or bones add rich, smoky flavor as they simmer, while diced leftover ham works well for texture. For a quicker option, use 1–2 cups of diced ham (about ½ lb). Avoid pre-sliced deli ham, as it can become too salty or mushy.
4. How do I thicken ham and beans if they’re too watery?
If your ham and beans are too thin, try these methods to thicken them:
– Mash some beans: Use a spoon or potato masher to crush a portion of the beans against the pot’s side, releasing starch to thicken the broth.
– Simmer uncovered: Let the liquid reduce by simmering without a lid for 10–15 minutes.
– Add a slurry: Mix 1 tbsp cornstarch or flour with 2 tbsp cold water, stir into the pot, and simmer for 5 minutes.
– Blend a portion: Remove 1 cup of beans, blend until smooth, and stir back into the pot.
5. Can I make ham and beans in a slow cooker or Instant Pot?
Yes! Both appliances work well:
– Slow cooker: Combine soaked beans, ham, broth, and seasonings. Cook on LOW for 6–8 hours or HIGH for 3–4 hours until beans are tender. Add salt and acidic ingredients (like tomatoes or vinegar) toward the end to avoid toughening the beans.
– Instant Pot: Use the sauté function to brown ham (if desired), then add soaked beans, broth, and seasonings. Cook on HIGH pressure for 25–30 minutes (for soaked beans) or 40–45 minutes (unsoaked), followed by a natural release. Canned beans need only 5–10 minutes on HIGH pressure.
