There’s something about a big pot of ham and beans simmering on the stove that makes the whole house feel a little more like home. Especially when it’s cold outside and you’ve got a leftover ham bone taking up an unreasonable amount of space in the refrigerator (thanks, babe).

This old-fashioned ham and beans recipe is made with dried pinto or navy beans, a meaty ham bone, onion, garlic, and a handful of simple seasonings. Everything simmers together in a Dutch oven until the beans are tender, the ham falls off the bone, and the broth turns thick and creamy.

And there’s no soaking required (although you can). These are, what we lovingly refer to as “all day beans” around here. Because remembering to soak beans the night before is apparently where I draw the line, haha.

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Why You’ll Love This Recipe

This is one of those simple, old-fashioned recipes that doesn’t need much to be really good. A leftover ham bone, dried beans, and a few pantry staples simmer together into a thick, creamy pot of comfort food.

There’s no soaking, very little prep, and the Dutch oven does most of the work. Plus, it makes a generous batch, and the leftovers are even better the next day. Which is convenient, because two pounds of beans is not a small commitment.

Ingredient Notes

• Navy beans are my first choice for their soft, creamy texture, but great northern beans or pinto beans work just as well. Pinto beans have a slightly earthier flavor and make a darker, heartier broth. Cooking times may vary, so keep that in mind.
• A leftover meaty ham bone adds plenty of smoky, savory flavor. If yours doesn’t have much meat left on it, just add 1–2 cups of diced ham toward the end.
• I use a combination of chicken broth and water for extra flavor without making the beans too salty. You can use all water if you prefer a more traditional approach.
• Just a splash of white vinegar or apple cider vinegar at the end brightens the broth and balances the richness of the ham. Wait until the beans are tender before adding it though.

6 Quart Dutch Oven

Perfect for one-pot dinners this Dutch oven holds heat well and cooks evenly. It’s sturdy and easy to clean.

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Step-by-Step Instructions

1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion and cook for 5–7 minutes, until softened and lightly golden. Stir in the minced garlic and cook for another minute, just until fragrant.
2. Rinse and sort the dried beans, then add them directly to the Dutch oven. No soaking necessary. Nestle the ham bone into the beans and pour in the chicken broth and water. Add the bay leaves, thyme, black pepper, and Worcestershire sauce. Make sure the beans are covered by about 2 inches of liquid.
3. Bring the pot to a full boil for 10 minutes, then reduce the heat to low. Cover with the lid slightly ajar and simmer gently for 8-10 hours, stirring occasionally. Check the liquid level as the beans cook and add hot water as needed to keep them submerged. The beans are ready when they’re completely tender and creamy in the center. Depending on their age, some beans may take longer than others.
4. Carefully remove the ham bone and discard the bay leaves. Once the bone is cool enough to handle, pull off any remaining meat, chop it into bite-sized pieces, and return it to the Dutch oven. If you’re adding extra diced ham, stir it in now.
5. Let the beans simmer uncovered for another 30 minutes.
6. For a thicker, creamier broth, mash about 1–2 cups of the cooked beans against the side of the Dutch oven and stir them back into the pot.
7. Stir in the vinegar, taste, and add salt if needed.
8. Let the beans rest for 10–15 minutes before serving. They’ll thicken a little more as they sit and start to cool.

Recipe Tips & Notes

• If you don’t have all day to let the beans simmer, soak them overnight in a large bowl of cold water for 8–12 hours. Drain and rinse before adding them to the Dutch oven. Reduce the liquid in the recipe by 2 cups if soaking the beans first. Soaked beans will generally cook in about 2–4 hours, depending on their age, so start checking for tenderness around the 2 hour mark. You’ll get the same rich, savory flavor in considerably less time.
• Don’t add salt until the end. Ham bones can be surprisingly salty, especially if you’re using a leftover holiday ham. Taste the finished beans before adding any additional salt.
• Keep an eye on the liquid. Unsoaked beans absorb quite a bit of water while cooking. Check the pot occasionally and add hot water whenever necessary. You want enough liquid to cook the beans without ending up with a pot of soup.
• Let the beans cook completely. If they’re still firm in the center, they need more time. Older dried beans can take considerably longer to soften.
• Wait to add the vinegar. Adding acidic ingredients too early can slow down the softening process. Save the vinegar for the very end, just trust me.
• Mash a few beans. This is my favorite way to thicken the broth without adding flour or cornstarch. The beans do all the work themselves.

Storage & Reheating Instructions

Store leftover ham and beans in an airtight container in the refrigerator for up to 4 days. The beans will continue to absorb liquid as they sit, so they’ll be considerably thicker the next day. Add a splash of water or chicken broth when reheating on the stovetop over medium-low heat.

For longer storage, freeze cooled ham and beans in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Old-Fashioned Ham and Beans

By: Kristine Underwood

Thick, creamy, and full of savory ham flavor, these old-fashioned ham and beans are made with dried pinto or navy beans and a leftover ham bone in a Dutch oven. No soaking required.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Dish

Cuisine American

Servings 12 servings

Calories 296 kcal

Equipment

• 6 quart Dutch oven

Ingredients

• 2 lbs dried navy or pinto beans (rinsed and sorted)
• 1 meaty ham bone
• 1-2 cups diced leftover ham (optional, if desired)
• 1 TBS butter
• 1 yellow onion (diced)
• 2 TBS garlic (minced or 5-6 cloves, minced)
• 6 cups chicken broth
• 6 cups water (divided, plus more as needed)
• 2 bay leaves
• 1 1/2 tsp dried thyme
• 1 tsp black pepper
• 2 tsp Worcestershire sauce
• 3 TBS white vinegar or apple cider vinegar (to taste)
• 1 tsp sea salt (to taste, depending on the saltiness of your ham)

Instructions

• Melt the butter in a large Dutch oven over medium heat. Add the onion and cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
  1 TBS butter, 1 yellow onion, 2 TBS garlic
• Add the rinsed beans, ham bone, chicken broth, water, bay leaves, thyme, black pepper, and Worcestershire sauce. Make sure the beans are covered by approximately 2 inches of liquid.
  2 lbs dried navy or pinto beans, 1 meaty ham bone, 6 cups chicken broth, 6 cups water, 2 bay leaves, 1 1/2 tsp dried thyme, 1 tsp black pepper, 2 tsp Worcestershire sauce
• Bring to a full boil for 10 minutes. Reduce heat to low, cover with the lid slightly ajar, and simmer for 8-10 hours, stirring occasionally and adding hot water as needed, until the beans are completely tender.
• Remove the ham bone and bay leaves. Shred any remaining meat from the bone and return it to the pot along with any additional diced ham.
  1-2 cups diced leftover ham
• Simmer uncovered for 20–30 minutes. Mash 1–2 cups of beans against the side of the pot and stir to thicken the broth.
• Stir in the apple cider vinegar, taste, and season with salt as needed. Rest for 10–15 minutes before serving.
  3 TBS white vinegar or apple cider vinegar, 1 tsp sea salt
• Store leftover ham and beans in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

• Navy beans produce the creamiest broth, but pinto or great northern beans can be substituted.
• This recipe uses dry, unsoaked beans. Cooking time will vary depending on the age of the beans. If you’re going to soak the beans first, reduce the liquid in the recipe by 2 cups. Pre-soaked beans will cook in far less time (2-4 hours).
• Use a meaty leftover ham bone for the best flavor. Add extra diced ham if needed.
• Start with 12 cups total liquid, adding more hot water as necessary to keep the beans submerged while cooking.
• For thicker beans, mash more of the cooked beans and simmer uncovered until the broth reaches your preferred consistency.
• Wait until the end to add salt, since the ham bone and chicken broth contribute sodium.

Nutrition

Serving: 1 servingCalories: 296kcalCarbohydrates: 50gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 10mgSodium: 790mgPotassium: 1107mgFiber: 12gSugar: 3gVitamin A: 40IUVitamin C: 6mgCalcium: 103mgIron: 4mg