A hearty pot of ham and beans made with canned Great Northern beans, smoked ham hock, and diced ham. It’s simple comfort food that’s perfect with a piece of warm cornbread.
I’ll admit it – I always thought ham and beans was one of those recipes that took all day to make. Turns out, I was wrong.
The first time I made it myself, I couldn’t believe how easy it was. Using canned Great Northern beans means there’s no soaking overnight, but you still end up with a hearty pot of ham and beans that tastes like it’s been simmering for hours.
It’s simple comfort food, just like my mom used to make, and if you ask me, the only thing it needs is a piece of warm cornbread on the side.
Why You’ll Love This Recipe
- Easy pantry ingredients
- No soaking dried beans
- Rich, smoky flavor
- Great for chilly days
- Even better the next day
Easy Ham and Beans
Ingredients
- 5 cans great northern beans, 3 drained and 2 undrained
- 4 cups chicken broth
- 2 cups diced ham
- 1 smoked ham hock
- 1 cup onion, diced
- 2 bay leaves
- 1 tsp dried basil
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
Instructions
- Combine the ingredients. Add the beans, chicken broth, ham, ham hock, onion, bay leaves, basil, and cayenne pepper to a large Dutch oven or soup pot.
- Bring to a boil. Cook over medium-high heat until boiling, stirring occasionally.
- Simmer. Reduce the heat to low, cover, and simmer for 30–35 minutes, stirring occasionally.
- Finish the soup. Remove the bay leaves and ham hock. Cut the meat from the ham hock, chop it, and stir it back into the soup. Discard the bone.
- Season and serve. Taste and add salt and pepper as needed. Serve hot with warm cornbread.
Julia’s Notes
- Using both drained and undrained beans helps create a thicker, creamier broth.
- Taste before adding salt since both the ham and chicken broth can already be fairly salty.
- Leftovers keep well in the refrigerator for up to 4 days and often taste even better the next day.
- This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success
- Leftovers taste even better the next day after the flavors have had time to blend.
- A smoked ham hock adds the best flavor, so don’t skip it if you can help it.
- Taste before adding extra salt since both the ham and broth can already be salty.
Easy Variations
- Add diced carrots or celery with the onion.
- Stir in a little garlic for extra flavor.
- Like it spicy? Add a little more cayenne or a few dashes of hot sauce.
- Have leftover holiday ham? This is a perfect way to use it up.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Ham and beans also freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Ham and Beans
Nothing beats a piece of warm cornbread, but we also enjoy it with:
- Cheddar Bay Biscuits
- Simple green salad
- Fresh fruit
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Let’s Settle the Cornbread Debate
Every time we have ham and beans, the conversation somehow turns to cornbread.
Growing up, my mom (Nana) buttered her cornbread and ate it like a dinner roll.
My dad and I did things a little differently. We’d crumble our cornbread into a bowl, pour in just enough milk to make it soft, sprinkle a little sugar on top, and eat it with a spoon. I even add a little sugar to my cornbread when I bake it, so it starts out slightly sweet.
So now I have to ask…
How do you eat your cornbread?
I’d love to hear in the comments because I know everyone has their own family tradition.
