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A bowl of ham and beans with the rest in a Dutch oven sitting next to it.
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Old-Fashioned Ham and Beans

Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 12 servings
Calories 296kcal
Author Kristine Underwood

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.
  • 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.
  • 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.
  • 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.
  • 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 serving | Calories: 296kcal | Carbohydrates: 50g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 790mg | Potassium: 1107mg | Fiber: 12g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 4mg