This Ham and Beans Crock Pot dish is the ultimate comfort food — hearty, flavorful, and incredibly easy to make! It’s a great way to use up leftover ham, and the slow cooking process allows all the flavors to meld together into a deliciously savory soup. The beans are tender, and the ham adds a rich, smoky flavor. This is the kind of meal that gets better the longer it simmers.
Here’s how to make it!
Ingredients:
- 1 lb dried beans (pinto, navy, great northern, or a mix — soaked overnight and drained)
(If you’re short on time, you can use canned beans, but dried beans are best for flavor and texture.) - 2-3 cups ham, cubed (leftover ham or ham bone)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (optional)
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 6 cups chicken broth (or water, if you prefer)
- Salt, to taste (be careful if your ham is salty)
- 1-2 tablespoons apple cider vinegar or white vinegar (optional, helps balance the flavors)
Instructions:
1. Prepare the Beans:
- Soak the Beans (if using dried): Rinse the dried beans and soak them overnight in a large bowl of water. Drain and rinse the beans before adding them to the slow cooker.
(If you’re using canned beans, skip this step, but note that you’ll need to add them later in the cooking process.)
2. Add Ingredients to the Crock Pot:
- Place the soaked and drained beans, cubed ham, onion, garlic, carrots, celery, and herbs (thyme, rosemary, and bay leaf) into the slow cooker.
- Pour in the chicken broth (or water) to cover the ingredients. Stir to combine everything.
- Add black pepper and a pinch of salt (taste the broth first to see if your ham is salty, as the ham can add plenty of saltiness).
3. Cook:
- Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours, until the beans are tender.
(If you used canned beans, only cook the soup for 1-2 hours to heat through, and add the beans in the last 30 minutes.)
4. Finishing Touches:
- About 30 minutes before serving, check the beans. If the soup is too thick, you can add a little extra water or broth to reach your desired consistency.
- Taste the soup and adjust the seasoning with more salt or pepper as needed. If you prefer a bit of acidity, add a splash of apple cider vinegar or white vinegar.
- Optional: If you want a slightly thicker soup, you can mash some of the beans with a potato masher in the crock pot or use an immersion blender for a smoother texture.
5. Serve:
- Ladle the soup into bowls and serve hot with crusty bread, cornbread, or crackers on the side. You can also garnish with fresh parsley or a sprinkle of cheese if desired.
Tips for Success:
- Soaking Beans: If you’re short on time, you can skip soaking dried beans by using the “quick soak” method. Bring the beans and water to a boil, turn off the heat, cover, and let them sit for 1 hour. Then drain and proceed with the recipe.
- Ham Bone: If you have a ham bone, it adds extra flavor and richness to the soup. You can throw it right in with the beans and remove it later to chop up any leftover meat.
- Flavor Additions: You can enhance the flavor by adding a diced bell pepper, a smoked ham hock, or a small can of diced green chilies.
- Salt: Be mindful of the salt level, as the ham and broth can be salty. Taste before adding too much salt.
Storage:
- Refrigeration: Leftover Ham and Beans can be stored in an airtight container in the fridge for 4-5 days.
- Freezing: This soup freezes well! Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
This Ham and Beans Crock Pot recipe is a perfect way to create a hearty, comforting meal with minimal effort. The combination of tender beans, flavorful ham, and a rich broth will fill your home with an irresistible aroma and make for a filling dinner or lunch. Enjoy!
4o mini
