Sharing this old fashioned recipe for Soup Beans and Ham. Pure comfort food and you will love it.
We just had a few weeks of chilly weather, so it was the perfect time for a big pot of soup beans and ham simmering on the stove. I also had some leftover ham and wanted to use it. This is such a simple, inexpensive dish to make, but is so hearty and filling.
My parents fixed this frequently when I was growing up. My husband always makes a big pot when he is away at deer camp with 8 other men.
Table of Contents
Some people prefer to soak the beans overnight before they cook them. I just par boil them and cook them from there. Either way is fine. They will cook faster if they have been soaked overnight.
How To Make Soup Beans and Ham
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
navy beans (or great northern)
water
salt & pepper
ham bone (if available) or ham hocks
cooked ham to cut into chunks
chopped onions (optional)
chow-chow (optional)
On this day, I did not have a ham bone, so I used a big piece of ham from the end section of my baked ham for the flavoring. I did also add ham chunks at the end.
INSTRUCTIONS:
Place the beans in a bowl of water and sort through them, removing any that look black or bad. Sometimes you will even find a little rock in there. Rinse them in cold water and place in a large saucepan or Dutch oven.
Cover the beans with water. Bring to a boil. Boil for 1-2 minutes then drain them in a colander. Place the beans back into the pan and cover with cold water. (I start with about 3-4 inches of water over the beans). Season with salt and pepper. Bring to a boil, then reduce to a simmer. I cover them partially with a lid.
If using a ham bone (or ham hocks) add to the pot now. I added the end piece of ham now. Simmer the beans about 4 hours, stirring frequently and adding additional water as it cooks down. You can decide how thick you want your beans to be. I try for a medium thickness.
When the beans are soft, but not mushy, stir in the chunks of ham, cover the pot and turn them off. The soup beans and ham taste better when they can be made a few hours ahead of time and allowed to set. They are also delicious if made a day ahead.
Why You Will Love This Recipe
- It is a budget friendly comfort food.
- So easy to make and serves a crowd.
- Great flavor with the ham and served with cornbread.
Helpful Tips
A variety of beans can be used for this recipe. We prefer the navy beans, but have also used great northern, pinto, or the bag with a mixture that includes cranberry beans.
A ham bone will provide the most flavor, but at times they are hard to find. Ham hocks are usually available in the grocery stores. When I bake a whole or half of a ham, I cut a big piece off of the end and freeze to use in my beans.
Add the chunks of ham at the end, when the beans are cooked. This will keep them the pink color. If you cook them for a long time, they will become brown and dry.
The beans will thicken after they have cooled, so you may need to stir in some more water.
Frequently Asked Questions About Soup Beans and Ham
Can I make this recipe in the crockpot?
YES. I do not because I like cooking them in my Dutch oven, but many people do. This crockpot recipe from The Kitchen Wife looks amazing!
What do I serve with the soup beans and cornbread?
As a West Virginia girl, I grew up eating it with cornbread and fried potatoes, so that is what I always serve with them. You use cornbread from a bag, a box, or homemade. We love the
Dolly Parton Cornbread Mix.
My husband always eats chopped sweet onions or chow-chow in his.
How do I store and reheat the beans?
The leftover beans (after cooled) can be placed in an airtight container and refrigerated for up to 4 days. To reheat, place the amount you need in a saucepan, add more water if needed, and heat over a low-medium heat.
