Name: Old-Fashioned Ham and Beans with a Ham Bone
Prep time: 20 min
Cook time: 120 min
Total time: 620 min
Ingredients: 1 pound dried navy beans or Great Northern beans; 1 tablespoon olive oil; 1 large yellow onion (diced); 2 medium carrots (peeled and diced); 2 celery stalks (diced); 3 garlic cloves (minced); 1 meaty ham bone; 2 cups diced cooked ham (divided); 6 cups low-sodium chicken broth; 2 cups water (plus more as needed); 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); Salt (to taste); Chopped fresh parsley (optional, for serving)

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Why You’ll Love Old-Fashioned Ham and Beans

Ham and beans is the kind of slow-simmered meal that fills the kitchen with a comforting aroma. It is inexpensive, flexible, satisfying, and ideal for feeding a family.

A Hearty and Comforting One-Pot Meal

This recipe combines protein-rich beans, smoky ham, vegetables, broth, and seasonings in one Dutch oven. The long, gentle simmer softens the beans and allows the ham bone to flavor the cooking liquid.

As the beans cook, they naturally thicken the broth. For an even creamier bowl of ham and bean soup, mash a small portion of the tender beans against the side of the pot and stir them back in.

A Budget-Friendly Family Dinner

Dried beans are one of the most affordable pantry ingredients, and a leftover ham bone adds lots of flavor without requiring much additional meat.

This makes ham and beans ideal for meal planning, feeding a larger household, or using holiday leftovers wisely. One pot makes several generous servings, and leftovers can be used for lunch the next day.

The Best Way to Use a Leftover Ham Bone

A ham bone adds savory, smoky depth that diced ham alone cannot fully replace. Any meat remaining on the bone becomes tender during simmering and can be pulled off near the end of cooking.

Use a ham bone from baked ham, spiral ham, ham shank, or smoked ham hock. If you do not have a bone, use 2 to 3 cups of diced leftover ham and add smoked paprika for a deeper smoky flavor.

A Cozy Meal for Cold Weather

Ham and beans are especially satisfying in fall and winter, but they are delicious any time you want a simple, filling meal. The combination of warm broth, creamy beans, and savory ham makes this an excellent cold-weather dinner.

Serve this old-fashioned ham and beans recipe with cornbread, biscuits, or crusty bread to soak up every bit of the flavorful broth.

Ingredients for Ham and Beans

This recipe uses basic ingredients, but they work together to create a rich, old-fashioned flavor. You can adjust the vegetables and seasonings to make the dish your own.

Best Dried Beans for Ham and Beans

Navy beans are the traditional choice because they are small, creamy, and cook into a thick, comforting broth. Great Northern beans are also an excellent option because they hold their shape a little more and have a mild flavor.

You may also use pinto beans, cannellini beans, or a mixed bag of dried white beans. Avoid using red kidney beans in this exact recipe unless you cook them according to their specific safe-preparation needs.

For this recipe, choose one of the following:

Navy beans for a creamy, traditional result
Great Northern beans for larger, tender beans
Pinto beans for a heartier Southern-style variation
Cannellini beans for a soft, mild white bean option

Slow cooker versions of ham and beans frequently use dried Great Northern beans with ham, onion, celery, carrots, and broth or water.southernbite+1

Ham Bone, Diced Ham, or Leftover Ham

A meaty ham bone gives the dish the best flavor. Look for a bone with a little ham still attached. As it simmers, the remaining meat becomes tender and adds extra richness to the beans.

If you only have diced leftover ham, the recipe will still be delicious. Add smoked paprika, a little extra broth, and perhaps a small amount of bacon or smoked turkey if you want more depth.

Taste before adding salt because ham, broth, and ham bones vary greatly in saltiness.

Onion, Garlic, Celery, and Carrots

These vegetables create the flavorful base of the soup:

Onion adds sweetness and savory depth
Garlic adds warmth and aroma
Celery adds a subtle savory flavor
Carrots add color and gentle sweetness

You can omit celery or carrots if needed. However, using all four gives the broth a balanced, homemade flavor.

Broth, Bay Leaves, and Simple Seasonings

Chicken broth adds a richer flavor than water, but you can use a combination of broth and water to keep the dish from becoming too salty.

Bay leaves, black pepper, dried thyme, and smoked paprika complement the ham without overpowering the beans. Add salt only after the beans are fully tender and you have tasted the broth.

How to Prepare Dried Beans

Preparing dried beans properly helps them cook evenly. Sorting, rinsing, and soaking are simple steps that make a noticeable difference in the finished texture.

How to Sort and Rinse Dried Beans

Pour the dried beans onto a baking sheet, tray, or clean countertop. Pick through them and remove any tiny stones, broken beans, or beans that look shriveled or damaged.

Place the beans in a colander and rinse well under cool running water. This removes dust and any remaining debris.

Many ham and bean recipes begin by sorting and rinsing dried beans before adding them to the pot or slow cooker.southernbite+1

Overnight Soaking Method

For the traditional method, place the sorted beans in a large bowl. Cover them with at least 2 to 3 inches of cool water because the beans will expand as they soak.

Soak for 8 to 12 hours, or overnight. Drain the soaking water and rinse the beans before cooking.

Overnight soaking can help the beans cook more evenly and may shorten the stovetop cooking time.

Quick-Soak Method for Dried Beans

If you did not plan ahead, use the quick-soak method:

Place rinsed beans in a large pot.
Cover with water by about 3 inches.
Bring to a boil.
Boil for 2 minutes.
Remove the pot from the heat, cover it, and let the beans stand for 1 hour.
Drain, rinse, and continue with the recipe.

A quick-soak process is a useful alternative to overnight soaking and commonly involves briefly boiling beans, covering them, and allowing them to stand for about an hour.thefrugalfoodiemama+1

Can You Use Canned Beans Instead?

Yes, canned beans can be used for a faster version of ham and beans. Use about 4 cans of drained and rinsed navy beans or Great Northern beans in place of dried beans.

Since canned beans are already cooked, simmer the ham bone and vegetables first for about 45 to 60 minutes. Then add canned beans and diced ham during the last 20 to 30 minutes just to heat through and absorb flavor.

The texture and broth will not be quite the same as the classic dried-bean version, but it is a helpful shortcut for busy nights.

How to Cook Ham and Beans with a Ham Bone

This stovetop version is simple: simmer until the beans are completely tender, remove the ham bone, pull off any ham, then return the meat to the pot.

Build Flavor with Aromatics and Seasonings

Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, then cook for about 5 to 7 minutes until the vegetables soften.

Add garlic, black pepper, thyme, smoked paprika, and bay leaves. Cook for about 30 seconds, just until the garlic smells fragrant.

This step creates a more developed flavor than simply adding all ingredients to cold water at once.

Add Beans, Ham Bone, and Broth

Add the soaked and drained beans to the pot. Place the ham bone in the middle, then pour in chicken broth and water.

The liquid should cover the beans by about 1 inch. Add more water if needed. Bring the pot to a gentle boil, then reduce the heat to low.

Cover the pot partially, leaving a small gap so steam can escape.

Simmer Until the Beans Are Tender

Simmer gently for about 1½ to 2½ hours, depending on the age and type of beans. Stir occasionally and check that the beans remain covered with liquid.

If the broth reduces too much before the beans are soft, add hot water or broth. Avoid adding large amounts of cold liquid because it can slow the simmer.

Beans are ready when they are completely tender and creamy inside. Do not serve beans that are still firm or chalky in the center.

Remove Ham from the Bone and Finish the Dish

When the beans are tender, remove the ham bone and bay leaves. Let the ham bone cool for a few minutes, then pull off any meat and chop or shred it.

Return the ham to the pot. Taste the beans and add salt only if needed.

For a thicker ham and bean soup, mash 1 to 2 cups of beans with a potato masher or the back of a spoon, then stir them into the pot. This creates a creamier broth while leaving most beans whole—a technique commonly used in ham and bean recipes.southernbite+1

Slow Cooker, Storage, and Serving Ideas

This recipe can be made on the stovetop, in a slow cooker, or in a pressure cooker. The stovetop method gives you more control, while the slow cooker is useful when you want a hands-off meal.

How to Make Slow Cooker Ham and Beans

To make slow cooker ham and beans:

Sort and rinse 1 pound dried navy beans or Great Northern beans.
Soak them overnight if desired, then drain and rinse.
Add beans, ham bone, diced onion, carrots, celery, garlic, broth, water, bay leaves, black pepper, thyme, and smoked paprika to a 6-quart or larger slow cooker.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beans are tender.
Remove the ham bone, shred the meat, return it to the slow cooker, and season to taste.

Slow cooker recipes often use approximately 8 to 10 hours on low or 5 to 6 hours on high, though the exact time depends on the beans and your appliance.southernbite+2

Can You Make Ham and Beans in a Pressure Cooker?

Yes. Use the sauté function to cook the vegetables, then add the beans, ham bone, broth, water, and seasonings.

For soaked beans, cook on high pressure for about 25 to 30 minutes, then allow a natural release for 15 to 20 minutes. For unsoaked beans, cook for about 40 to 45 minutes with a natural release.

Because pressure cooker models differ, check your appliance’s instructions and ensure the beans are fully tender before serving.

How to Store and Freeze Leftover Ham and Beans

Cool leftovers slightly, then refrigerate them in an airtight container within 2 hours. Ham and beans are often even more flavorful the next day because the beans continue absorbing the smoky broth.

Store in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the beans have thickened.

For freezing, let the beans cool completely. Divide into freezer-safe containers, leaving a little space at the top. Freeze for up to 3 months for best quality.

What to Serve with Ham and Beans

Ham and beans pair well with simple, comforting side dishes:

Homemade cornbread or cornbread muffins
Buttermilk biscuits
Crusty bread or dinner rolls
Collard greens, kale, or sautéed cabbage
Coleslaw
Sliced raw onion or green onion
Pickled vegetables
A crisp green salad

Cornbread is the classic choice because it can soak up the savory bean broth and make this meal even more filling.