If you’re craving a warm, hearty meal that’s both affordable and satisfying, this ham and beans recipe is the answer. It’s a timeless comfort dish made with tender beans, savory ham, and aromatic seasonings that simmer together to create a rich, flavorful stew. Whether you’re using leftover holiday ham or a fresh ham hock, this dish will fill your home with an irresistible aroma and your stomach with pure comfort.
This recipe is also perfect for meal prep, as it tastes even better the next day when the flavors have fully melded together. Let’s dive in and make the best ham and beans recipe you’ll ever try!
Ingredients
- 1 pound dried great northern beans (or navy beans)
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups water or chicken broth
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon olive oil (optional for sautéing)
- Chopped parsley for garnish (optional)
Step-by-Step Instructions
- Soak the Beans:
Rinse the dried beans and place them in a large bowl. Cover with water and soak overnight, or use the quick-soak method by boiling for 2 minutes, then letting them sit for 1 hour. - Prepare the Base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened. - Add the Ham and Seasonings:
Stir in garlic, ham bone or diced ham, bay leaf, salt, pepper, and smoked paprika. Cook for 1–2 minutes to release flavors. - Add Beans and Liquid:
Drain the soaked beans and add them to the pot. Pour in water or chicken broth, stirring to combine. - Simmer the Soup:
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until the beans are tender and the broth thickens. Stir occasionally and add more water if needed. - Finish and Serve:
Remove the ham bone and shred any remaining meat into the soup. Discard the bay leaf. Adjust seasoning to taste and garnish with parsley before serving.
Nutrition Facts
| Nutrient | Amount (per serving) |
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fiber | 8 g |
Tips & Variations
- Use Leftovers: This ham and beans recipe is an excellent way to use leftover holiday ham or even a ham bone.
- Add Vegetables: You can include diced potatoes, kale, or tomatoes for extra texture and nutrition.
- Make it Smoky: Add a dash of liquid smoke or use smoked ham hocks for deeper flavor.
- Spice It Up: Stir in a pinch of red pepper flakes or a splash of hot sauce for a little heat.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6–8 hours.
Serving Suggestions
Serve your ham and beans recipe with:
- Warm cornbread or crusty artisan bread
- A simple green salad for freshness
- White or brown rice for a heartier meal
- A drizzle of olive oil or sprinkle of parmesan cheese for added richness
This dish pairs beautifully with a glass of sweet tea or a light lager for a cozy, homestyle meal.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. Rinse and drain them, then reduce the cooking time to about 30 minutes.
2. How long does ham and beans keep in the fridge?
It keeps well for up to 4 days in an airtight container. The flavor actually improves after a day or two!
3. Can I freeze this recipe?
Absolutely! Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
4. What beans work best for this recipe?
Great Northern, navy, or cannellini beans all work well. Choose your favorite!
Conclusion
This ham and beans recipe is the ultimate comfort food—simple to make, incredibly flavorful, and perfect for chilly days or using up leftovers. With just a few ingredients and a bit of simmering time, you’ll have a hearty, protein-packed meal that everyone will love. Whether it’s for Sunday supper or a quick weekday dinner, this classic dish will warm your soul and fill your table.
