Ham and Beans

Sometimes, the humblest dishes are the most beloved. Ham and beans is a great example. This slow-cooker ham and beans recipe simmers ingredients low and slow until the beans are tender and full of smoky, savory flavor. You’ll get a big pot of beans with this recipe, and that’s a good thing—they’re versatile and easy to freeze for future meals.

Serve this side with glazed ham or barbecue chicken, fold it into casseroles or make it the star of a small meal with a side of cornbread or rolls. Ham and beans are also tasty for breakfast with corned beef hash, fried eggs and sausage.

Why do you have to soak beans before cooking?

Technically speaking, beans can be cooked without a pre-soak. However, there are two good reasons to take the time to let beans soak. The first is that it cuts down on the cooking time—soaking begins the softening process so that the beans need less overall cooking time. While that’s not as important for a long slow-cooker recipe like this one, there’s a second reason: Soaking removes some of the starches in the beans to make them easier to digest.

Ingredients for Ham and Beans

• Dried great northern beans: The beans get soaked and briefly cooked before going into the slow cooker. Before starting the beans and ham recipe, rinse the beans in a colander and sort through them to remove debris or small stones.
• Ham hocks: Check the meat case or ask your butcher for hocks, a pork joint cut. They add flavor and salt to the beans as they simmer in the slow cooker.
• Onion: Chop a large onion to add to the slow cooker with the beans. White, yellow or sweet onion varieties would work best.
• Low-sodium broth: Either chicken or beef broth will work here. Because the ham hocks add salt to the cooked beans, it’s best to use low- or no-sodium broths. Otherwise, the beans may taste too salty.
• Seasonings: We add a blend of onion powder, garlic powder and black pepper to the beans for an easy way to pump up the flavor.

Directions

Step 1: Soak the beans

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Pour the rinsed and sorted beans into a large saucepan and add enough water to cover the beans by 2 inches. Cover the pan and leave the beans to soak overnight.

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The next morning, drain and rinse the beans, discarding the liquid. Return the beans to the saucepan.

Step 2: Pre-cook the beans

Add enough water to the pan to cover the beans by 2 inches. Place the pan over high heat and bring the water to a boil. Let the beans boil for 15 minutes. Drain and rinse the beans again, discarding the liquid.

Step 3: Add everything to the slow cooker

Josh Rink for Taste of Home

Pour the beans into a 6-quart slow cooker. Add in the ham hocks, chopped onion, broth, 2 cups of water and the seasonings. Stir everything together, then cover the pan. Turn the slow cooker to low and cook the beans until they’re tender, six to eight hours.

Step 4: Chop the ham and serve

Josh Rink for Taste of Home

Remove the ham hocks from the slow cooker and place them on a cutting board. When they’re cool enough to handle, remove the ham from the bones and use a sharp knife to dice the meat. Return the diced meat to the slow cooker and stir it into the beans.

Use a slotted spoon to serve the cooked beans with diced ham, sprinkling with chopped onions, if you like.

Editor’s Tip: If your beans end up tasting saltier than you want, slice up one or two potatoes and add them to the slow cooker. Let the beans cook for another 20 to 30 minutes, so the potatoes can soak up some of the excess salt. Then remove them and serve your beans.

Josh Rink for Taste of Home

Recipe Variations

• Add veggies: Along with the chopped onions, you can add sliced carrots, fresh minced garlic, kale or chopped celery.
• Try beans with bacon: Instead of ham hocks, simmer the beans with strips of cooked bacon, smoked or maple cured.
• Include more seasonings: Don’t stop with just garlic and onion powder. Spices like rubbed sage, rosemary and thyme are delicious in this ham hock and beans recipe.

How to Store Ham and Beans

Spoon leftover beans into a container and add in some of the liquid to help keep them moist. Cover the beans tightly and store them in the fridge for up to five days. They can be reheated in a microwave or baked in a covered baking dish at 350°F.

Can you freeze ham and beans?

Yes! Let the beans cool completely, then portion them into small, freezer-proof containers. This makes it easier to thaw just what you need for recipes and meals. Cover the containers tightly and freeze the beans for up to three months. Let them thaw in their containers in the fridge.

Ham and Beans Tips

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Can you make ham and beans on the stovetop?

Yes, this ham and bean recipe can be cooked on the stove. After soaking and precooking the beans, pour them along with the other ingredients into a large Dutch oven or stockpot. Bring the liquid to a boil over high heat, then reduce the heat to low, and cover the pot. Cook the beans, stirring occasionally for one to two hours, until the beans are tender. If the liquid seems to be getting low, add more water or stock to the pot.

What can you serve with ham and beans?

Serve this smoky ham hock and beans recipe as a savory side dish with pulled pork sandwiches, roast turkey or chicken, a glazed ham or even grilled hot dogs. We also love them with breakfast dishes like shrimp and grits or omelets. You can even use these beans to create a classic full Irish breakfast with bacon, sausage, eggs, grilled tomatoes and soda bread. Of course, beans are plenty filling on their own and make a tidy little lunch when paired with soup, a green salad or a grilled cheese sandwich. (Or IN that grilled cheese sandwich!)