Classic Ham and Beans Recipe
There’s something incredibly comforting about a steaming bowl of ham and beans. This humble dish has graced dinner tables for generations, offering hearty nutrition and soul-satisfying flavor in every spoonful. The combination of smoky ham and creamy beans creates a protein-packed meal that’s both budget-friendly and delicious.
It’s the kind of recipe that fills your kitchen with an irresistible aroma and brings everyone to the table. Best of all, this dish requires minimal hands-on time. You’ll spend just about 20-30 minutes on prep, then let the magic happen while you go about your day.
Nutrition Facts
Per 100g serving:
- Calories: 142 kcal
- Protein: 11g
- Carbohydrates: 15g
- Fat: 4g
- Fiber: 5g
- Sodium: 480mg
Ingredients
- 2 cups dried navy beans (or great northern beans)
- 1 lb ham hock or diced ham steak
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 2 cups water
- 1 bay leaf
- 1 teaspoon black pepper
- Salt to taste
Step-by-Step Instructions
1. Prepare the Beans
Start by sorting through your dried beans to remove any small stones or debris. Rinse them thoroughly under cold running water.
Place the beans in a large bowl and cover with several inches of water. Let them soak overnight, or for at least 8 hours, to reduce cooking time and improve digestibility.
If you’re short on time, you can use the quick-soak method. Simply boil the beans for 2 minutes, then let them sit covered for 1 hour.
2. Prep Your Ingredients
While the beans soak, prepare your aromatics. Dice the onion into small, uniform pieces for even cooking.
Mince the garlic cloves finely. If using a ham steak instead of a ham hock, cut it into bite-sized cubes.
Having everything prepped and ready makes the cooking process smooth and enjoyable. This mise en place approach is your secret to stress-free cooking.
3. Sauté the Aromatics
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add a tablespoon of olive oil or butter.
Add the diced onion and cook until softened and slightly translucent, about 4-5 minutes. Stir occasionally to prevent burning.
Add the minced garlic and cook for another 30 seconds until fragrant. The aroma at this stage will already have your mouth watering.
4. Add the Ham
Add your ham hock or diced ham to the pot. If using a ham hock, let it brown slightly on all sides for added depth of flavor.
For diced ham, stir it with the aromatics for 2-3 minutes. This brief cooking time helps render some of the fat and enhances the smoky flavor.
5. Combine Beans and Liquid
Drain and rinse your soaked beans, then add them to the pot. Pour in the chicken broth and water.
Add the bay leaf and black pepper. Give everything a good stir to combine all the ingredients.
The liquid should cover the beans by about an inch. Add more water if needed.
6. Simmer Until Tender
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot.
Let the beans simmer gently for 1.5 to 2 hours. Stir occasionally and check that the liquid level remains adequate.
The beans are done when they’re creamy and tender but not mushy. The cooking liquid will have thickened into a rich, flavorful broth.
7. Final Seasoning and Serving
Remove the bay leaf and discard it. If you used a ham hock, remove it and shred the meat, returning it to the pot.
Taste the beans and adjust the seasoning with salt as needed. Remember, ham is naturally salty, so taste before adding more.
Let the dish rest for 5 minutes before serving. This allows the flavors to meld beautifully.
Tips for Variations or Side Dishes
Bean Varieties: Try pinto beans for a slightly earthier flavor or cannellini beans for a creamier texture. Each bean type brings its own unique character to the dish.
Add Some Heat: Stir in a diced jalapeño or a pinch of cayenne pepper for those who enjoy a little kick. Red pepper flakes work wonderfully too.
Extra Vegetables: Diced carrots, celery, or bell peppers make excellent additions. Add them with the onions for more nutrition and color.
Perfect Side Dishes: Warm cornbread is the classic companion to ham and beans. Buttery biscuits or crusty French bread also work beautifully for soaking up the delicious broth.
Fresh Finish: Top with fresh parsley, chives, or a splash of hot sauce just before serving for added brightness.
Serving Suggestions
Ladle your ham and beans into deep bowls to showcase the rich, hearty broth. A generous portion ensures everyone gets plenty of tender beans and smoky ham pieces.
Serve with warm cornbread on the side and a pat of butter. The sweetness of cornbread perfectly balances the savory depth of the beans.
For a complete meal, add a simple green salad or coleslaw alongside. The fresh crunch provides a lovely contrast to the creamy beans.
Consider setting out small bowls of toppings like shredded cheese, sour cream, or diced raw onion. This allows everyone to customize their bowl to their liking.
Leftovers taste even better the next day as the flavors continue to develop. Store in the refrigerator and reheat gently on the stovetop.
FAQ
1. Can I make this recipe in a slow cooker?
Absolutely! After sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.
2. Do I have to soak the beans overnight?
Soaking significantly reduces cooking time and helps beans cook more evenly. If you skip soaking, expect to add 1-2 hours to your cooking time.
3. Can I use canned beans instead of dried?
Yes, you can substitute three 15-ounce cans of drained and rinsed beans. Reduce the cooking time to about 30-45 minutes since canned beans are already cooked.
4. How long do leftovers last?
Ham and beans keep well in an airtight container in the refrigerator for up to 5 days. You can also freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
5. Why are my beans still hard after cooking?
Hard beans usually result from old dried beans or adding salt too early in cooking. Always check the expiration date on your beans and wait to add salt until the beans are nearly tender.
