I love a fantastic beans and ham recipe, and that’s why I love this White Beans & Ham Bone slow cooker meal. Crockpot beans make great budget meals — they’re inexpensive to purchase at the grocery store, they cook while you’re doing other things, and when the time comes to serve, you’ve got a delicious bowl with protein-packed Great Northern beans.
One of the best things about this recipe is the simplicity of it. Put the beans in the Crockpot with broth or water, let them cook for a while in whatever seasonings you prefer, and voila! The meal is ready. Putting this meal on at the beginning of the day means coming home to an aroma of beans and ham at the end of the day — mmm, my favorite!
Personally, I prefer to make this Southern recipe a side dish, but you can make this meal a main course if you’d like. If you do plan to serve it as a main course, you may want to mix it with rice or pasta to bulk it up and give it a little more complexity. Another thing that’s great about this meal is how flexible it is — you can mix it with anything you’d like.
I think some people are intimidated by cooking dried beans, but this ham and beans combo is the easiest recipe and a great way to get introduced to dried beans. I’ll explain everything in the recipe below.
Why You’ll Love This Recipe
There are lots of reasons to like White Beans & Ham Bone. Here are some examples:
- Simplicity: It’s easy to throw dried beans and broth into a slow cooker together. If you’re in a rush, this is a good meal to make.
- Inexpensive: Dried beans are cheap and can make a lot of food. If you’re on a budget, this is a tasty meal that you can make for not much money.
- Hearty and filling: In addition to the fact that this meal is cheap, it’s also super hearty and filling. You get a lot of bang for your buck!
- Nice winter dish: I especially like eating this meal when it’s cold outside!
Ingredient Notes & Substitutions
Water or stock? You can use either water or stock. Some people choose water because it’s cheaper or healthier, others choose stock because it’s got more flavor. It’s up to you — both will produce a good meal.
Ham hock included? You can include the ham hock for more flavor. Remove it before serving the dish.
Stock or bouillon? If you want to use bouillon cubes instead of stock, you can do that too! It’s up to you.
Want to use different types of beans? Go ahead! Different beans have different textures and flavors, but you don’t have to feel locked into the type of bean you put in this meal. Just note that some beans may need longer to cook, depending on their size.
Tips for Success
This is such an easy recipe that I hardly feel like I need to give you advice, but here’s what you should know:
- Alternative cooking instructions: You can make this meal on your stove top. Place the beans in a large Dutch oven and cook on medium-high heat until the beans are soft. Of course, you can’t leave for work if you choose to do it this way, and you’ll need to stir periodically.
- Leave out the spice, if you want: If you’re not a fan of spice, you can leave out the cayenne pepper. This meal is perfect with garlic salt and onion salt. If cayenne pepper is too strong, but you do want some mild spice, consider cumin.
- Serve with bread and salad: If you’re treating this as a main dish, I would serve it with bread and salad to make the meal complete.
Storage & Reheating
Allow the dish to cool before placing it in an airtight container and refrigerating for up to 3 days. You can also freeze the leftovers if you’d like. Keep in mind if you decide to freeze it, you’ll need to divide it into smaller containers so you can thaw it in individual portions. Freeze it in a freezer-safe container for up to 3 months. Once you’re ready to serve, put it in the refrigerator for a day to thaw.
Serving Suggestions
This is a fantastic dish to pair with baked potatoes or a bowl of rice. It also pairs well with rolls and a side salad. It’s up to you!
FAQs
What if I want to thicken my soup?
You can thicken your soup by adding corn starch to water and mixing the corn starch and water mixture directly into the broth before serving. The broth will take a few minutes to thicken. The other thing you can do is mix a roux – a combination of flour and melted butter. Once the roux is mixed, you can add it directly into the soup. The more flour you add, the more it will thicken your soup.
Do the beans need to soak overnight?
No, the beans don’t have to soak overnight. However, if you choose to soak them overnight, they’ll cook faster on the day of your meal.
Can this be made vegetarian?
You don’t have to add ham to your beans, so yes, you can make this vegetarian. You may want to find an alternative to mix with your beans, like some plant-based meats or even marinated tofu.
Notes
One of my favorite things about this dish is how it makes the whole house smell like beans and ham. It makes me feel warm and cozy just thinking about it!
Rich Southern-Style Crockpot Great Northern Beans
Ingredients
- 2 lbs. Dried Great Northern Beans Thoroughly sorted, rinsed, and drained
- 1 ½ lbs. Meaty Smoked Ham Hocks
- 1 Large Carrot peeled and chopped
- 1 Stalk Celery chopped
- 2 Dried Bay Leaves Adds an earthy undercurrent to the smoky broth
- 6 Cups Water Or low-sodium chicken stock
- ½ tsp. Black Pepper
- ½ tsp. Cayenne Pepper Provides a subtle back-of-the-throat warmth
- Salt Reserved strictly for the finish
Instructions
- Pour your dry beans onto a clean baking sheet. Sort through them carefully to pick out any tiny pebbles, dirt clods, or shriveled beans before rinsing them under cold water.
- Layer the rinsed Great Northern beans, chopped carrots, and chopped celery at the bottom of your slow cooker. Pro Tip: Do not add a single grain of salt at this stage. Introducing salt too early in a long bean simmer chemically toughens the outer skins, which causes them to take twice as long to soften.
- Lay the heavy smoked ham hocks directly over the bean and veggie base, pushing them down gently so they are nestled flat.
- Pour the 6 cups of water (or low-sodium stock) directly into the pot, ensuring the hocks are mostly submerged. Dust the black pepper, cayenne pepper, and slip the bay leaves down the inside walls of the crockpot.
- Secure the lid tightly and cook on Low for 6 to 8 hours (or High for 4 to 5 hours). The steady, low temperature gently draws the smoky fats and rich collagen out of the hocks, transforming the plain water into a deeply savory, gelatinous broth.
- Once the beans are completely tender, carefully fish out the hot ham hocks. Let them sit on a board for 5 minutes, then strip away the pull-apart meat. Shred it into bite-sized pieces, discard the bones/connective tissues, and slide the meat back into the pot.
- Before serving, take a heavy wooden spoon or potato masher and crush a half-cup of the cooked beans directly against the inside wall of the slow cooker. Stir it thoroughly. The exposed starches will immediately cream into the broth, thickening it into a rich pot liquor. Season generously with salt now, tasting after each pinch until it perfectly counters the smoky meat.
