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 (navy or Great Northern work best)
- 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
1. Prep your beans (optional)
If you’re soaking your beans, soak them overnight in water. Drain and rinse.
2. Add everything to the crockpot
Place the beans, ham, onion, carrots, celery, garlic, thyme, pepper, bay leaf, and chicken broth into your crockpot. Stir gently to combine.
3. Cook low and slow
Cover and cook on low for 8-10 hours or high for 4-6 hours. The beans should be tender and the broth flavorful.
4. Mash if desired
If you like a creamier consistency, use a potato masher to mash some of the beans directly in the crockpot.
5. Serve and enjoy!
Ladle into bowls, garnish with fresh parsley if desired, and serve with cornbread or crackers.
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.
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! 😊
