Homestyle Ham and Beans

I often fall victim to wanting to be a foodie. I love to pore through stacks of recipes, experiment with different spices, and scavenge for unique foods. I love to find something new to obsess over, but I always find the most comfort in those things I already know.

Ham and beans is truly a humble dish, born from the necessity of making something out of… not much. Simple beans and a leftover ham bone (also known as ham hock) create a flavorful meal that’s hearty. Growing up, Mom would often make ham and beans on a winter-like day, simmering away on the stove and filling the house with smoky goodness. I love when a meal eats like a hug (weird phrase, but you know what I mean!) and these beans are full of the comfort that tastes so good.

Top down view of yellow colored soup sitting in large silver kettle with ladle filled with soup

The best ham and beans recipe is parred down and never over-complicated. There’s no reason to try to reinvent a wheel that’s already so delicious. The most important rule is you must start with dried beans. Canned beans have a great purpose and come in handy in many dishes where the beans aren’t the most important part. This dish is all about the beans, both in the flavor and the texture. If the dried beans are freshly dried, soaking is not always important. Since it’s hard to know, I always start by soaking the beans, just in case!

Much like a soup, ham and beans starts with a base of onion, carrot, and celery. The underlying vegetal flavor actually elevates the beans.

To flavor the beans, a ham bone with plenty of meat still attached is ideal. I don’t make large bone-in hams often, so thankfully it’s easy to find ham bones in many supermarkets.

White bowl holding yellow colored bean soup with pieces of ham and carrots with slice of cornbread

The foodie in me can’t help but add a bit more umami flavor. And that comes in the form of a Parmesan rind, available at most grocery stores or cheese counters, which gives a rich flavor that rounds out the beans.

And since this is almost a soup, the liquid left in the bottom of each dish will need to be soaked up. That’s where cornbread comes into play! In our house, cornbread is traditionally served with this meal, and rightfully so. The texture and ability to finish the hearty meal makes this the best comfort food around!

Watch how to make this ham and beans recipe:

White plate filled with white beans, ham, and carrots with piece of cornbread in amongst soup all on wood board
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3.9 from 10 votes

Homestyle Ham and Beans

Super cozy and warm, this ham and beans soup dish is perfect for the cooler seasons! When served with some cornbread to soak up the juices, it's a speedy weeknight meal to make!
Prep Time10 minutes
Cook Time4 hours
Soaking Time8 hours
Total Time12 hours 10 minutes
Course: Dinner
Cuisine: American
Keyword: beans, dinner, ham
Difficulty: Easy
Method: Cooking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 1 lb dried white or navy beans (about 2 cups)
  • 2 tbsp olive oil
  • 1 ½ cups roughly diced carrot
  • 1 cup diced celery
  • ¾ cup diced onion
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 ham bone/hock
  • 1 4- to 6-inch Parmesan rind
  • 6 cups chicken stock

Instructions

  • Cover dried beans with water and soak for 6-8 hours. Once soaked, drain beans and set aside.
  • Over medium heat, warm olive oil in a 6-quart stockpot or Dutch oven. Sauté the carrot, celery, and onion with salt and pepper. Saute until the onion is translucent, 5 minutes.
  • Add soaked beans, ham bone, Parmesan rind, and chicken stock. Bring to a boil and reduce to a simmer. Cook until the beans are tender, 2-4 hours.
  • Once the beans are tender, remove the Parmesan rind and ham bone. Allow the beans to rest for 20 minutes so the liquid will continue to thicken. Remove any meat from the ham bone and add back to the beans. Alternatively, more ham can be added. Adjust beans for salt to taste and serve with cornbread.

Nutrition

Serving: 1 servingCalories: 165 kcal (8%)Carbohydrates: 18 g (6%)Protein: 11.1 g (22%)Fat: 6.5 g (10%)Saturated Fat: 1.3 g (8%)Polyunsaturated Fat: 1.1 gMonounsaturated Fat: 3.7 gTrans Fat: 0 gCholesterol: 12.3 mg (4%)Sodium: 954.2 mg (41%)Potassium: 537.8 mg (15%)Fiber: 1.2 g (5%)Sugar: 4.8 g (5%)Vitamin A: 205.1 IU (4%)Vitamin C: 13.9 mg (17%)Calcium: 33.3 mg (3%)Iron: 1.8 mg (10%)

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  • Kaleb, I made the soup and cornbread for dinner tonight. The soup was fantastic! I don’t know if maybe my cornmeal was old but the bread did not have much flavor. Will definitely make the soup again!

  • Hi Kaleb,
    You are so gifted with many talents (personality, organization, love of life, etc.). I love kitchen stuff. Where did you get your glass measure cups, mesh strainers (with no handles and legs) and tart pan? Please please! Can’t wait to make the Ham and Beans, and also the Lemon Shortbread!
    Thanks, Connie

  • So my question….I have the same All Clad slow cooker you have (btw…made your apple butter recipe in it 😋) what I love about it is how the insert can go from stove to slow cooker. Why don’t you make this recipe in that??

  • I followed your recipe for this and the cornbread. Best ever! There wasn’t one drop left for leftovers for lunch the next day! Delicious! Thank you!

  • Cold day here on the coast in Oregon. Made this comfort soup today on my day off so I can continue to enjoy while at work. First time making homemade cornbread so goid. Bye bye box never again. Thank you love everything you do such a fan keep the videos coming.

  • 5 stars
    Made this today and didn’t change a thing. PERFECT. The parmesan rind is such a creative idea and added SO MUCH flavor! Plus it gave me the option to nibble on the wedge while I was cooking the beans. Bonus!! I love your videos, keep them coming.

  • 5 stars
    We made this, easy, delish, and will definetly be making it again. I used the InstaPot so this made for a great weeknight dinner after work. For sure recomend. Thank you for sharing your knowledge and recipes.

  • Kaleb, Where do you purchase a lot of your cooking supplies? Things like, a garlic press….

    Thank you! Awesome blogs!!!