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Old-Fashioned Ham and Beans with a Ham Bone

chef Laya
A hearty, comforting ham and beans recipe made with dried navy beans, a smoky ham bone, vegetables, and simple seasonings.
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Prepr Time 20 minutes
Cooking Time 2 hours
8 hours
ToTal Time 10 hours 20 minutes
Type of plate Main Course
kitchen American
Serving 8

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

Instructions
 

  • Sort through the dried beans and remove any small stones, damaged beans, or debris. Rinse the beans thoroughly in a colander.
  • Place the beans in a large bowl and cover with at least 2 to 3 inches of cold water. Soak for 8 to 12 hours or overnight.
  • Drain and rinse the soaked beans. Set aside.
  • Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
  • Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.
  • Add the garlic, thyme, smoked paprika, black pepper, and red pepper flakes, if using. Cook for 30 seconds until fragrant.
  • Add the soaked beans, ham bone, 1 cup diced ham, chicken broth, water, and bay leaves. The beans should be covered by about 1 inch of liquid.
  • Bring the mixture to a gentle boil. Reduce heat to low, cover partially, and simmer for 1½ to 2½ hours, stirring occasionally, until the beans are completely tender.
  • Add additional hot water or broth if the liquid level becomes too low before the beans are tender.
  • Remove the ham bone and bay leaves. When cool enough to handle, remove any meat from the ham bone. Chop or shred the ham and return it to the pot.
  • Stir in the remaining 1 cup diced ham. Simmer for 5 to 10 minutes until warmed through.
  • For a thicker broth, mash some of the beans against the side of the pot using a potato masher or wooden spoon. Stir well.
  • Taste and add salt only if needed. Serve hot, topped with chopped parsley if desired.

Notes

  • Best beans: Navy beans create the creamiest traditional ham and beans. Great Northern beans are a reliable alternative with a slightly larger shape.
  • No ham bone? Use 3 cups diced leftover ham and add 1/2 teaspoon smoked paprika for deeper smoky flavor.
  • Do not salt early: Ham bones and broth can already be salty. Taste after the beans are tender before adding salt.
  • Quick soak option: Boil rinsed beans for 2 minutes, cover, let stand for 1 hour, then drain and continue with the recipe.thefrugalfoodiemama+1
  • Slow cooker option: Cook soaked beans with the ham bone and remaining ingredients on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until tender.southernbite+1
  • Thicker soup: Mash a portion of tender beans into the broth.
  • Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days. Freeze cooled leftovers for up to 3 months for best quality.
  • Serving suggestion: Serve with cornbread, biscuits, or crusty bread.