ham and beans

Ham and Bean soup is the best way to use up leftover ham!  This savory, flavor packed soup can be made easily on the stove top, instant pot, or in your slow cooker!

Ham and Bean Soup

Tablespoons Olive Oil

Tablespoons Butter

Large Yellow Onion (Diced)

Ham Bone, (SEE NOTE)

Cloves Garlic (Minced)

Cups Water, (SEE NOTE)

Tablespoon Brown Sugar

Bay Leaves

Thyme

Sage

Rosemary

Smoked Paprika

Cans White Beans,

Heat the olive oil and butter in a large pot over medium heat.

Add in the diced onion, ham bone if using, and garlic.  Cook, stirring occasionally for 3-4 minutes until onion is soft.

Pour about 1/4 cup of water into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add the remaining water, brown sugar, bay leaves, thyme, sage, rosemary, and paprika to the pot and stir.  At this point if you are not using a ham bone, add in the 2 cups of chopped ham as well.  If using dried beans, add them to the pot now.  If using canned beans, do not add them yet.

Bring the mixture to a boil.  Reduce heat to low and simmer, covered for 60 minutes, stirring occasionally.

Once the 60 minutes is up, discard the ham bone if using.  If you haven't yet, add in your chopped ham, and if using canned beans, add them to the soup now.  Simmer over low heat for 20 more minutes until beans are soft.

STOVE TOP METHOD:

Cook the onion and garlic, stirring occasionally for 3-4 minutes until soft.

Pour the onion and garlic mixture into the bottom of a 6 quart or larger slow cooker.  Add in the remaining ingredients, including dried beans if using.  If using canned beans, do not add them yet.

Cover and cook on low for 6-7 hours until beans are tender.

If using canned beans, add them to the slow cooker during the last 30 minutes of cooking time.

Remove the ham bone before serving.

SLOW COOKER METHOD:

Heat the olive oil and butter in the bottom of your instant pot insert on saute mode.

Add the diced onion and ham bone and cook, stirring occasionally just until soft.  Add the garlic and cook, stirring constantly for 1 minute.

Turn the pot off.  Add in all remaining ingredients and cook on SOUP setting for 30 minutes if using dried beans and for 20 minutes if using canned beans.

Once the cooking time is up, allow the pot to come to pressure naturally for 10 minutes, then do a quick release.

Discard the ham bone if using before serving.

INSTANT POT METHOD:

Ham and Beans cooked in the slow cooker with thyme, onions and carrots.

Slow Cooker Ham and Beans

pkg.

onion

carrots

celery (diced)

thyme

pepper

chicken broth

salt

Place the beans in a colander and sort out any debris, rinse beans in cold water and add to the slow cooker.

Add the ham, onion, carrots, celery, thyme, pepper and chicken broth, stir. Wait to add the ham flavor packet.

Cover and cook on HIGH for 6-7 hours without opening the lid during the cooking time.

When the cooking time is done, add the ham flavor packet and stir. Add salt to taste. Serve and enjoy!

https://www.youtube.com/watch?v=YY-t3JuhoMs

SLOW COOKER HAM AND BEANS

This recipe is sponsored by Hurst's Hambeens though all opinions are mine alone. 

If you haven't made Ham and Beans in your slow cooker it's one of the most impressive things to make. The combination of tender Great Northern beans and ham is like none other. I used Hurst's Hambeens  Great Northern Beans with Ham Flavoring in this recipe and the results were perfect. If you want to see more bean recipes like this you can find them here: https://hurstbeans.com/recipes

RECIPE:

INGREDIENTS:
20 oz. pkg. Hurst's Hambeens Great Northern Beans with Ham flavoring (save the ham flavor packet for the end of the cooking time)
2 cups diced ham, leftover ham works great
1 yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
2 tsp. dried thyme
1/4 tsp. pepper
8 cups chicken broth
salt to taste

SLOW COOKER SIZE:
6-quart or larger

INSTRUCTIONS:
Place the beans in a colander and sort out any debris, rinse beans and add to the slow cooker.
Add the ham, onion, carrots, celery, thyme, pepper and chicken broth, stir. Wait to add the ham flavor packet.
Cover and cook on HIGH for 6-7 hours without opening the lid during the cooking time.
When the cooking time is done, add the ham flavor packet and stir. Add salt to taste. Serve and enjoy!

PRINTABLE RECIPE: https://www.themagicalslowcooker.com/slow-cooker-ham-and-beans/
PIN FOR LATER: https://www.pinterest.com/pin/322992604524961682/

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Old-fashioned ham and beans recipe made with navy beans and smoked ham using a crockpot or stove for true, homemade comfort. Ham &amp; bean soup is an easy, delicious way to use leftover holiday ham or smoked ham hock.

(16-oz

Ham Bone (or smoked ham hock)

Onion (diced (1 cup))

Celery Rib (diced (1 cup))

Garlic (minced)

Thyme (or 3 fresh sprigs)

Sea Salt (or

Black Pepper

Water

Carrot (diced (1 cup))

(recommended) Soak beans overnight in 8 cups water. Then drain and discard the liquid. See footnote for unsoaked beans.

Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a slow cooker.

Add enough WATER to cover the beans by 1 inch.Note: You can always add more water later if you like ham and beans with extra broth.

Set the slow cooker on LOW heat for 6 hours.*ATTN: Timing may vary. Please see recipe footnote about final cook time.

At around the 5 hour mark, stir in CARROTS and continue cooking another hour (or more as needed) until carrots and beans are soft to your liking.

When beans are done, transfer ham bone out of the pot and strip any edible ham from it. Sift and discard any small bone pieces or gristle from the soup.

If you like a creamier soup, mash some of the beans to thicken the broth. Add shredded ham back to the cooker and serve warm.

Crockpot Instructions (see stove instructions below)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668926032/gg3zb4yrqytafrkmqrz0.mp4

This old-fashioned ham and beans recipe pairs tender white beans with smoky ham for true, homemade comfort. It’s an easy, delicious way to use leftover holiday ham.

This Ham and Bean Soup with canned beans is an easy bean soup recipe that's hearty, satisfying, and quick to make. No ham bone needed!

Tablespoons extra virgin olive oil

large carrot, chopped (1/2 cup)

celery,

salt and pepper

garlic, pressed

flour

chicken stock

1lb ham steak, cubed

Heat extra virgin olive oil in a large soup pot over medium heat. Add carrots, celery, and onion/shallot, season with salt and pepper, then saute until tender, 10 minutes. Add garlic and dried thyme then saute until garlic is extremely fragrant, 1-2 minutes. Sprinkle in flour then cook for 1 minute, stirring constantly.

Slowly add glugs of chicken stock while stirring until a smooth sauce has been formed then pour in remaining stock. Turn heat up to high to bring broth to a boil then add beans and ham. Turn heat down to medium-low then simmer for 20 minutes, stirring occasionally. Scoop into bowls then serve with crostini (directions below.)

Making Instant Pot Ham and Beans is a fast and easy soap recipe that screams comfort food! No soaking of the beans required!

Instant Pot Ham And Beans

olive oil

garlic

onion (chopped)

celery ribs (chopped)

carrots (peeled & sliced)

ham (chopped)

cabbage (chopped)

oregano

tbsp black pepper

tbsp salt

navy beans

ham bone (large)

tbsp worcestershire sauce

Add the oil in to the Instant Pot and press saute.

Add the chopped onion and minced garlic and saute for 5 minutes. Stir with a wooden spoon.

Add the chopped celery, sliced cabbage, chopped carrots and chicken broth and mix well.

Stir in the dried oregano, pepper, salt, hambone, chopped ham and navy beans.

Put on the Instant Pot lid and cook on high pressure for 1 hour and 15 minutes. (75 minutes)

Once the cooking time has passed, do a natural release.

When the lid is removed, add the Worcestershire sauce and mix well.

Add yhour favorite soup toppings and enjoy.

Three "Stalks" of celery is way too much. You should change to "ribs".

https://mediavine-res.cloudinary.com/video/upload/t_original/v1717426230/inFs4ouUB.mp4

Learn how to make the best Instant Pot Ham And Beans with this recipe video!

Pressure Canning Recipe: Delicious Ham and Bean Soup

pinto beans

beans

lb ham (diced)

tsp salt

tsp black pepper

The night before, add 1/2 cup of pinto beans and 1/2 cup great northern beans to each quart jar and fill with water.  The next morning, drain and rinse beans in jar.  You can also soak in a big bowl and distribute evenly between jars.  Your preference.

Evenly distribute diced ham and onion among 4 quart jars, adding on top of the drained beans..

To EACH quart jar add, 1/2 tsp salt, 1/4 tsp black pepper, 1-2 cloves of minced garlic.

Top off jars with boiling broth, de-bubbling well, and adding more to maintain 1" headspace.

Wipe rims with vinegar soaked cloth and add lids and bands.

Process in a pressure canner at your elevations recommended weight for 90 minutes quarts or 75 minutes pints.

Once canner is depressurized, remove jars and allow to cool undisturbed for 18-24 hours prior to removing bands, checking seals, washing, labeling, and storing.  Any jars that did not seal can be refrigerated and consumed soon.  I do not recommend reprocessing as the bean texture would be very overcooked and mushy.

Store in a cool dark place away from direct sunlight; room temperature is fine, just avoid extreme temperatures.

Shelf life is 'til you eat it.  Aim to rotate out canned goods every 2 years for maximum nutritional benefit and quality, but they will last longer than that!

I add a couple of drops of liquid smoke to each jar. Adds a good flavor.

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Top 6 ham and beans recipes from across the web

The most viewed ham and beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ham and Bean Soup

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The most viewed ham and beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine