There is a profound, soul-warming comfort that comes from a pot of beans simmering on the stove. This dish is the epitome of rustic, humble cooking, turning simple pantry staples and a leftover ham bone into a rich, velvety meal that can feed a crowd. Whether you call it ham and beans, bean soup, or a southern simmer, the goal is always the same: tender, creamy beans bathed in a smoky, savory broth infused with the essence of cured pork.
Mastering how to make beans and ham is more than just following a recipe; it is about understanding the relationship between time, temperature, and technique. In this guide, we will dive deep into the best ingredients, the essential steps of soaking, and the slow-cooking secrets that elevate this dish from a basic side to a legendary main course.
Selecting the Foundation: The Best Beans and Pork
The success of your meal begins with the quality of your components. While you can certainly reach for a can of beans in a pinch, true enthusiast-level ham and beans always starts with dried legumes.
Choosing Your Beans
White beans are the traditional choice for this dish because they have a high starch content that creates a naturally creamy broth.
- Great Northern Beans: These are arguably the most popular choice. They are medium-sized, hold their shape well, and have a mild flavor that acts as a canvas for the smoky ham.
- Navy Beans: Also known as pea beans, these are smaller and break down more easily, resulting in a much thicker, soupier consistency.
- Cannellini Beans: Often used in Italian cooking, these are larger and kidney-shaped. They offer a silky texture and a slightly nutty flavor.
- Pinto Beans: If you prefer a more “Southern-style” brown bean dish, pinto beans are excellent. They provide a deeper, earthier flavor compared to white beans.
- 15-Bean Mix: For a variety of textures and colors, many cooks enjoy the pre-packaged multi-bean blends.
Selecting the Ham
The meat serves two purposes: flavoring the liquid and providing hearty chunks of protein.
- The Leftover Ham Bone: This is the gold standard. A bone from a holiday spiral ham or a bone-in ham roast contains marrow and connective tissue that release collagen as they simmer, giving the broth a luxurious mouthfeel.
- Ham Hocks or Shanks: If you do not have a leftover bone, smoked ham hocks or shanks are available at most butcher counters. They are heavily smoked and cured, providing an intense depth of flavor.
- Diced Ham Steak: To ensure every bite has meat, it is often helpful to add 1 or 2 cups of diced ham near the end of the cooking process, especially if the bone you are using is relatively “clean.”
The Essential Preparation: Sorting and Soaking
Before any heat is applied, you must prepare the dried beans. Dried beans are a natural product, and even high-quality brands can occasionally contain small pebbles or shriveled debris.
Sorting and Rinsing
Spread your beans out on a rimmed baking sheet or a clean counter. Move through them carefully, discarding any stones, clumps of dirt, or beans that look exceptionally dark or damaged. Once sorted, place them in a colander and rinse them thoroughly under cold running water.
The Long Soak Method
Soaking is not just about softening the beans; it also helps break down the complex sugars that cause digestive discomfort. For the long soak, place the rinsed beans in a large pot and cover them with at least 4 inches of water. Let them sit at room temperature for at least 8 hours or overnight. When you are ready to cook, drain the soaking water and rinse the beans one final time.
The Quick Soak Method
If you forgot to start the beans the night before, do not worry. Place the beans in a pot, cover with water, and bring to a rolling boil. Let them boil for 2 minutes, then remove the pot from the heat. Cover the pot with a lid and let the beans sit for 1 hour. Drain and rinse before proceeding with the recipe.
Building Layers of Flavor
While ham and beans are the stars, a supporting cast of aromatics is what transforms the dish from “good” to “unforgettable.”
The Mirepoix and Aromatics
Start by dicing a large yellow onion, two or three stalks of celery, and a couple of carrots. While some recipes call for adding these raw to the pot, sautéing them in a tablespoon of butter or oil first unlocks their natural sweetness. Add three or four cloves of minced garlic during the last 60 seconds of sautéing to avoid burning them.
Herbs and Spices
A few well-chosen seasonings will enhance the smokiness of the ham:
- Bay Leaves: Two dried bay leaves add a subtle, herbal background note.
- Dried Thyme: This earthy herb pairs perfectly with pork.
- Black Pepper: Freshly cracked black pepper is essential.
- Mustard Powder: A teaspoon of dry mustard adds a sharp tang that cuts through the richness of the fat.
- Smoked Paprika: If your ham bone isn’t particularly smoky, a teaspoon of smoked paprika can bridge the gap.
The Simmering Process: A Lesson in Patience
Cooking beans is a marathon, not a sprint. The goal is to reach a state where the beans are tender but not mushy, and the broth has thickened into a savory “pot liquor.”
Combining Ingredients
Add your soaked beans, the ham bone (or hocks), and your sautéed vegetables to a large Dutch oven or stockpot. Pour in enough liquid to cover the ingredients by at least 2 inches. While water works, using half chicken broth and half water adds an immediate layer of savory depth.
Managing the Heat
Bring the pot to a boil over high heat, then immediately reduce the flame to low. You want a gentle simmer—just a few bubbles breaking the surface every second. Cover the pot partially with a lid to allow a small amount of steam to escape, which helps the liquid reduce and thicken.
Cooking Time
On a stovetop, dried beans typically take between 2 and 4 hours to reach peak tenderness. The exact time depends on the age of the beans; older beans take significantly longer to soften. Check the pot every 45 minutes, stirring gently and adding a splash of water or broth if the liquid level drops below the beans.
Finishing and Perfecting the Dish
Once the beans are soft and the meat is falling off the bone, it is time for the finishing touches.
Shredding the Meat
Carefully remove the ham bone or hocks from the pot and place them on a cutting board. Once they are cool enough to handle, pick off any meat and return it to the pot. Discard the bones, fat, and any gristle.
Achieving the Perfect Consistency
If your beans are tender but the broth still feels too thin, use a potato masher or a wooden spoon to crush a small portion of the beans against the side of the pot. Stir the mashed beans back into the liquid; the released starches will act as a natural thickener, creating a creamy texture.
The Importance of Salt
You may have noticed that salt hasn’t been mentioned until now. This is intentional. Ham is naturally very salty, and as the liquid reduces, that saltiness concentrates. Additionally, adding salt too early can sometimes toughen the skins of the beans. Always wait until the very end to taste your beans and add salt only if necessary.
Brightening the Flavor
Because this is a very heavy, rich dish, a splash of acidity can make the flavors pop. Stirring in a tablespoon of apple cider vinegar or a squeeze of fresh lemon juice just before serving provides a much-needed brightness that balances the smoky fat.
Serving Suggestions
Ham and beans are rarely served alone. To make it a complete meal, consider these classic pairings:
- Cornbread: This is the non-negotiable partner. Whether you prefer sweet Northern cornbread or savory Southern-style, it is perfect for soaking up the broth.
- Rice: In many traditions, a scoop of white rice is placed in the bottom of the bowl before the beans are ladled over the top.
- Toppings: Garnish your bowl with chopped green onions, a dash of hot sauce, or a dollop of sour cream for extra decadence.
Storage and Reheating
Like most stews and soups, ham and beans often taste better the next day. The flavors continue to meld in the refrigerator, and the broth will thicken even further.
Store leftovers in an airtight container for up to 4 days. When reheating, you will likely need to add a splash of water, as the beans will have absorbed much of the liquid. You can also freeze ham and beans for up to 3 months, making it an excellent option for meal prepping.
FAQs
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What if my beans are still hard after hours of cooking?
This usually happens for one of two reasons: either the beans are very old, or you are cooking with “hard” water (water high in minerals like calcium and magnesium). If the beans are old, they may never fully soften. To help stubborn beans, you can try adding a half-teaspoon of baking soda to the pot, which helps break down the pectin in the bean skins.
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Can I make this in a slow cooker?
Absolutely. To make ham and beans in a slow cooker, add all your ingredients (using soaked beans) and cook on Low for 8 to 10 hours or on High for 5 to 6 hours. Slow cooking is an excellent way to ensure the ham bone releases every bit of its flavor.
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Is it safe to leave the ham bone in the pot all day?
Yes, as long as the pot is maintained at a simmer. In a slow cooker or on a stove, the temperature should remain well above the food safety danger zone. The long cooking time is actually necessary to extract the collagen and flavor from the bone.
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Can I use canned beans for this recipe?
You can, but the results will be different. Canned beans are already cooked, so they won’t absorb the flavor of the ham as deeply as dried beans do. If using canned, simmer the ham bone in broth and aromatics for an hour first to create a flavorful base, then add the rinsed canned beans and simmer for only 20 to 30 minutes.
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Why did my bean soup turn out too salty?
This is a common issue when using very large ham hocks or a heavily cured bone. If your soup is too salty, you can add a peeled, halved potato to the pot and simmer it for 20 minutes; the potato will absorb some of the excess salt. Alternatively, dilute the soup with more unsalted broth or water.