Tulo

Ham and Beans Recipe

A meaty ham bone simmered low and slow releases collagen and smoky flavor straight into the broth, which is what turns plain beans into something rich and stew-like instead of watery. Soaking the dried beans first keeps their skins intact so they cook evenly instead of blowing out.

Prep
20 min
Cook
150 min
Total
170 min
Servings
8

Ingredients

Servings8
  • 1 lb dried great northern beans
  • 1 1/2 lb meaty ham bone or smoked ham hock
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 leaves bay leaves
  • 8 cups chicken broth or water
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 2 tbsp fresh parsley, chopped

Nutrition per serving

Calories
273
Protein
21g
Carbs
19g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Place the dried beans in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature for 8 hours or overnight. Drain and rinse before using.
  2. 2In a large Dutch oven or heavy stockpot, warm a thin film of oil over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, for 6-8 minutes until softened.
  3. 3Stir in the garlic and cook for 30 seconds until fragrant.
  4. 4Add the drained beans, ham bone, bay leaves, and broth. Bring to a boil, then reduce the heat to low so the liquid barely simmers.
  5. 5Cover partially and simmer for 2 to 2.5 hours, stirring occasionally, until the beans are fully tender and the meat is falling off the bone.
  6. 6Remove the ham bone, pull off any meat, shred or chop it, and stir it back into the pot. Discard the bone and bay leaves.
  7. 7Stir in the smoked paprika and black pepper. Taste before adding salt, since ham bones vary a lot in saltiness, then season to taste.
  8. 8Ladle into bowls and top with chopped parsley.
How to Use a Pressure Cooker

Tips & variations

  • No ham bone on hand? Use 2 smoked ham hocks, or substitute 3 cups of diced cooked ham plus 2 tablespoons of bacon fat for smokiness.
  • For a thicker, more stew-like texture, mash about a cup of the cooked beans against the side of the pot and stir back in before serving.
  • A splash of apple cider vinegar or a squeeze of lemon juice stirred in right before serving brightens the richness of the broth.
  • This recipe also works in a pressure cooker for a fraction of the simmer time; see How to Use a Pressure Cooker for timing guidance if converting.

Storage & reheating

Cool completely and refrigerate in an airtight container for up to 5 days. The beans thicken considerably once chilled, so add a splash of broth or water when reheating on the stovetop over medium-low heat. Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Save the rind and any fatty scraps from a spiral-cut ham to use as the bone substitute; they add nearly as much flavor as a true ham bone.
  • If the broth tastes flat after simmering, a pinch more smoked paprika or a bay leaf steeped for the last 10 minutes can round it out without extra salt.

FAQ

Do I have to soak the beans overnight?

For great northern beans, yes, an 8-hour soak is strongly recommended. Unsoaked dried beans take much longer to cook and are more likely to cook unevenly, with tough skins on the outside and mushy centers.

Can I use canned beans instead of dried?

Yes, but the dish will be thinner and less flavorful since the beans won't simmer long enough with the ham to absorb its smokiness. Use about 6 cups of drained canned beans and reduce the simmer time to 30-40 minutes, just enough to warm through and pull flavor from the bone.

What's the best cut of ham to use?

A leftover bone-in ham shank or a smoked ham hock works best, since the bone and connective tissue give the broth body. Boneless deli ham can be added for meat, but it won't thicken the broth the same way.

Why are my beans still hard after hours of simmering?

This is almost always caused by old, dried-out beans (dried beans lose moisture and take longer to soften the older they get) or by adding salt or acidic ingredients too early, which can slow down softening. Salt only after the beans are already tender.

More recipes