Let me tell you, there’s nothing more comforting than a warm bowl of ham and beans, especially when it’s cold outside or you need an easy, hearty meal for the family. This recipe is one of my go-to’s because it’s so simple. You toss everything into the crockpot, let it do its thing all day, and by dinner, you have a flavorful, creamy, and satisfying meal. My kids love it with cornbread on the side, and I love how hands-off it is. Plus, it’s a great way to use up leftover ham!
What You’ll Need
- 1 lb dried white beans
- 1 lb cooked ham, diced or shredded (or a ham bone with some meat on it)
- 6 cups chicken broth (or water for a lighter taste)
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon black pepper (or to taste)
- Salt, to taste (start small if your ham is salty)
- 1 bay leaf
- Optional garnish: Fresh parsley
Pro Tips
- No soaking? No problem! If you forgot to soak the beans, don’t stress. Just rinse and throw them in the crockpot—they’ll cook fine but may take a little longer.
- Use that ham bone! If you have a ham bone, use it! It gives the broth so much rich flavor. You can remove it before serving and shred off any extra meat.
- Taste before salting. Ham can be salty, so taste the broth toward the end of cooking and add salt if needed.
- Make it creamy. If you like a thicker texture, use a potato masher to mash some of the beans right in the crockpot.
- Kid-approved tip: Add a side of cornbread or crackers to make it more fun and filling for little ones.
Tools You’ll Need
- Crockpot (slow cooker)
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cup
- Potato masher (optional)
Substitutions & Variations
- Beans: Swap white beans for pinto or black-eyed peas.
- Ham: Use turkey or smoked sausage instead of ham.
- Broth: Vegetable broth works if you want to keep it lighter.
- Veggies: Add diced potatoes or a handful of spinach for extra nutrients.
Make-Ahead Tips
- Chop all your veggies and dice the ham the night before. Store them in the fridge so you can just dump and go in the morning.
- This dish reheats beautifully, so you can cook it a day ahead and warm it up when ready to serve.
How to Make Crockpot Ham and Beans
Step 1: Prep the Beans
Ingredients:
1 lb dry great northern beans
Rinse and sort through the beans to remove any broken ones or little stones. No need to soak unless you want to.
Step 2: Add Ingredients to Crockpot
Ingredients:
Rinsed beans, 2 cups cooked ham (shredded), 1 diced onion, 2 diced carrots, 2 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme, 1 bay leaf, 6 cups chicken broth
Dump everything into the slow cooker. Stir gently to combine and make sure the beans are mostly covered in broth.
Step 3: Slow Cook
Cover with lid and cook on low for 8 hours or high for 5 hours, until beans are tender and the ham is soft and flavorful.
Step 4: Remove Bay Leaf & Mash if Desired
Once the soup is done cooking, remove the bay leaf and discard it. If you prefer a thicker texture, mash some of the beans right in the crockpot using a potato masher—just a few presses will do. Stir gently to combine.
Step 5: Serve
Ladle the soup into bowls. It’ll be thick, creamy, and super flavorful. Serve with crusty bread or cornbread on the side.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
- Reheat: Add a splash of water or broth when reheating to adjust the consistency.
Macros (per serving – approx. based on 8 servings)
- Calories: 310
- Protein: 23g
- Carbs: 34g
- Fat: 9g
- Fiber: 9g
Why This Recipe Works (Quick Science)
- Dry Beans Absorb Flavor: Cooking them with broth, ham, and aromatics allows them to soak up all that savory goodness.
- Slow Cooking = Creamy Beans: Low, steady heat helps break down the starches slowly so the soup naturally thickens without cream.
- Ham Bone = Natural Umami: Using a bone releases collagen and adds depth that plain diced ham alone can’t match.
Common Mistakes
- Skipping the rinse: Always rinse dried beans to remove dust and debris.
- Adding too much salt at the beginning: The ham and broth already bring a lot of flavor. Always taste and adjust at the end.
- Old beans won’t soften: If your dried beans are too old, they might never fully cook. Make sure they’re fresh!
- Not enough liquid: Beans need to stay submerged. Check the level halfway through and add more broth if needed.
What to Serve With
- Cornbread (classic combo and kid favorite!)
- Crackers or crusty bread for dipping
- A light green salad with vinaigrette
- Pickles or relish for something tangy on the side
FAQ
Can I use canned beans instead of dried?
Yes! Use about 3 (15-ounce) cans, drained and rinsed. Cook for about 3–4 hours on low instead.
Do I need to soak the beans?
Nope. Soaking is optional. It may reduce cooking time slightly but isn’t necessary.
Can I make this on the stovetop?
You can! Simmer covered for 2–3 hours on low heat, stirring occasionally and checking the liquid level.
What if I don’t have ham?
Try smoked sausage, turkey, or leftover pork roast for a similar flavor.
Conclusion
This Crockpot Ham and Beans recipe is the ultimate comfort food—easy, delicious, and so family-friendly. The crockpot does all the work, and you get all the credit for a hearty, homemade meal. I’d love to hear how it turns out for you! Did your family love it? Do you have any fun twists to share? Drop a comment below and let me know! Happy cooking! 😊
