Ham and Beans
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I grew up with a pot of slow-simmered ham and beans bubbling on the stove all winter long. It’s the kind of meal that fills the kitchen with savory aroma and turns simple pantry staples into something deeply comforting. This version uses navy beans, diced ham, and a handful of aromatics for a classic, budget-friendly dish that’s perfect for weeknights, cold afternoons, and whenever you want leftovers that taste even better the next day. If you’ve got leftover ham or a ham bone, this recipe stretches that flavor beautifully.
What makes this recipe special
Ham and beans is humble food done right: inexpensive, filling, and flexible. The navy bean’s creamy texture pairs perfectly with salty ham, and a long, gentle simmer lets the flavors meld so each spoonful tastes like the whole pot has been cooking for days. It’s ideal for feeding a crowd, making ahead, or using up holiday ham.
“A perfect bowl of comfort — smoky, homey, and makes the whole house smell like family dinner.” — a friend who requests this every winter
This dish is also a great bridge between simple weeknight cooking and meal prep. If you want a hands-off slow-cooker approach, try this crockpot ham and green beans and potatoes recipe for an effortless one-pot dinner: crockpot ham with green beans and potatoes.
How this recipe comes together
Before you dive in, here’s a quick overview so you know what to expect: soak the beans overnight, sauté aromatics and ham to build flavor, then add beans and broth and simmer low and slow until the beans are tender. The full cook is largely hands-off. Total active time: about 20 minutes to prep. Total cook time: around 1.5–2 hours simmering.
Key stages:
- Soak beans to reduce cooking time and improve digestibility.
- Sauté onion and garlic to soften and develop sweetness.
- Brown the diced ham briefly to concentrate flavor.
- Simmer gently with broth, thyme, and a bay leaf until beans are creamy.
Gather these items
- 1 lb dried navy beans (or great northern/cannellini as a swap)
- 2 tablespoons olive oil (or neutral oil like vegetable or canola)
- 1 onion, chopped (yellow or sweet onion)
- 3 cloves garlic, minced
- 2 cups ham, diced (leftover ham, ham steak, or use ham hock for deeper flavor)
- 6 cups chicken broth (or low-sodium broth; for vegetarian version, use vegetable broth)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Salt and pepper to taste
Notes and substitutions:
- Ham hock or a ham bone: substitute for diced ham to add gelatin and mouthfeel; remove bone before serving.
- Canned beans: use two 15-oz cans (drained) — reduce simmering time to 20–30 minutes to let flavors meld.
- For a lighter sodium dish, start with low-sodium broth and add salt at the end.
Step-by-step instructions
- Soak the navy beans overnight in a large bowl of water. Cover with several inches of water; beans will expand. Drain and set aside.
- In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onion and cook until softened, about 5–7 minutes. Add garlic and cook 30–60 seconds until fragrant.
- Stir in the diced ham and cook for 3–5 minutes. Let the ham brown lightly — this deepens the flavor.
- Add the soaked and drained beans, chicken broth, thyme, bay leaf, and a few grinds of black pepper. Do not add a lot of salt yet; seasoning early can sometimes make beans tough.
- Bring the pot to a gentle boil, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours, checking every 20–30 minutes. Keep enough liquid to cover the beans; add hot water or broth if it looks low. Beans are ready when tender and creamy inside.
- Taste and season with salt and more pepper as needed. Remove the bay leaf before serving.
Quick tip: if you forgot to soak, use a quick-soak method — boil beans for 1 minute, remove from heat, cover 1 hour, then drain and proceed.
Best ways to enjoy it
Ham and beans is a meal that pairs well with simple sides and bold finishes. Try these serving ideas:
- Spoon over steamed rice or creamy mashed potatoes for a hearty bowl.
- Serve with cornbread or crusty bread to mop up the broth.
- Add a splash of apple cider vinegar, or a teaspoon of Dijon mustard at the end to brighten the dish.
- Top with chopped parsley, chopped scallions, or a drizzle of olive oil for freshness.
If you want a complete plate with proteins and greens, consider pairing it with a light seafood side like this Cajun shrimp and salmon with garlic cream sauce and green beans for an interesting heat-and-smoke contrast: Cajun shrimp and salmon pairing.
Storage and reheating tips
- Refrigerator: Cool the pot to room temperature (within 2 hours of cooking), then store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers or heavy-duty zip bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low-medium heat, stirring occasionally. Add a splash of water or broth if it’s very thick. Reheat to at least 165°F (74°C) for safety.
- Safety note: Do not keep perishable food at room temperature more than two hours. Label frozen containers with date and contents.
Pro chef tips
- Salt timing: If you prefer firmer bean skins, hold most salt until the beans are nearly done. That said, many modern cooks add salt at the start without issues — taste and adjust.
- Low-and-slow simmer: Keep a gentle simmer rather than a rolling boil to prevent beans from splitting and becoming mealy.
- Skimming: If foam appears early in the simmer, skim it off for a clearer broth.
- Thickness control: Mash a few beans against the pot side with a spoon to naturally thicken the broth. Alternatively, remove 1 cup, mash, and return it.
- Boost of smoke: If you don’t have ham, add a teaspoon of smoked paprika or a drop of liquid smoke with vegetable broth for smoky depth.
Flavor swaps
- Vegetarian: Replace ham with smoked paprika, liquid smoke (very little), sautéed mushrooms, and vegetable broth. Finish with a splash of apple cider vinegar.
- Southern-style: Use a ham hock and add a pinch of cayenne and a tablespoon of molasses for depth. Add collard greens near the end for greens-and-beans comfort.
- Tomato-ham beans: Stir in a can of diced tomatoes or 1 cup marinara during the last 30 minutes for a tangy twist.
- Bean swaps: Great northern, cannellini, or pinto beans all work; adjust cook times slightly for size differences.
Your questions answered
Q: Do I have to soak the beans overnight?
A: No — you can quick-soak or use canned beans. Overnight soaking reduces cook time and can make beans easier to digest, but the quick-soak method (see directions) works in a pinch.
Q: Can I use a ham bone or ham hock instead of diced ham?
A: Yes. A ham bone or hock adds rich, meaty depth and natural gelatin. Simmer with the beans and remove the bone before serving; shred any meat left on the bone and return it to the pot.
Q: How do I thicken the broth if it’s too thin?
A: Mash a cup of cooked beans and stir them back in. Alternatively, simmer uncovered for 10–15 minutes to reduce, or use an immersion blender and pulse until you reach desired texture.
Q: Is this safe to freeze?
A: Yes. Freeze in portions for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly on the stove.
Q: Can I make this in a slow cooker?
A: Absolutely. After sautéing the aromatics and browning the ham, transfer everything to a slow cooker with soaked (or rinsed canned) beans and broth. Cook on low for 6–8 hours or high for 3–4 hours. For a slow-cooker version and other one-pot ideas, check this slow cooker ham and green beans recipe: slow-cooker ham and green beans.
Conclusion
If you want more examples and variations to compare techniques, these resources are excellent references: Ham and Beans Recipe for a classic take, Ham and Beans – Pear Tree Kitchen for a homestyle version, and Homestyle Ham and Beans – Wyse Guide for additional tips and regional spins.
Enjoy a bowl — and don’t be surprised if it’s even better on day two.
Ham and Beans
Ingredients
Method
- Soak the navy beans overnight in a large bowl of water. Cover with several inches of water; beans will expand. Drain and set aside.
- In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onion and cook until softened, about 5-7 minutes. Add garlic and cook for 30-60 seconds until fragrant.
- Stir in the diced ham and cook for 3-5 minutes. Let the ham brown lightly to deepen the flavor.
- Add the soaked and drained beans, chicken broth, thyme, bay leaf, and a few grinds of black pepper. Do not add a lot of salt yet to prevent tough beans.
- Bring the pot to a gentle boil, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours, checking every 20-30 minutes. Keep enough liquid to cover the beans; add hot water or broth if needed.
- Beans are ready when tender and creamy inside. Taste and season with salt and more pepper as needed. Remove the bay leaf before serving.
