Homestyle Ham and Beans

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

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!

Course Dinner

Cuisine American

Difficulty Easy

Method Cooking

Prep Time 10

Cook Time 4

Soaking Time 8

Total Time 12 10

Servings servings

Calories 165kcal

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. Sauté 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.

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