Classic, cozy, and so underrated 😌
Here’s a simple, hearty Ham & White Beans recipe—old-school comfort with big flavor.
Ham & White Beans (Stovetop)
Ingredients
- 1 lb dried white beans (navy or great northern), soaked overnight
- 1 meaty ham hock or ~2 cups diced cooked ham
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3–4 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (or a few sprigs fresh)
- Black pepper (go easy on salt—ham is salty)
- 6–8 cups chicken broth or water
- Optional: splash of apple cider vinegar or hot sauce at the end
Instructions
- Drain beans and add them to a large pot with ham hock, broth, bay leaf, and thyme.
- Bring to a boil, then reduce to a gentle simmer. Cover partially and cook ~1 hour.
- Add onion, carrots, celery, and garlic. Continue simmering another 45–60 minutes, until beans are tender and creamy.
- If using a ham hock, remove it, shred the meat, discard bone/fat, and return meat to the pot.
- Season with black pepper and taste before adding salt.
- Finish with a tiny splash of vinegar or hot sauce to wake everything up.
Pro Tips
- Creamier beans: Smash a scoop of beans against the side of the pot and stir back in.
- Faster version: Use canned beans (rinsed) + diced ham—simmer 30–40 minutes.
- Extra cozy: Serve with cornbread or crusty bread.
- Southern vibe: Add a pinch of smoked paprika or red pepper flakes.
If you want, I can give you a slow cooker, Instant Pot, or extra smoky version—or help you use up leftover holiday ham.
