Few combinations in the culinary world rival the humble, comforting synergy of ham and beans. This classic pairing is a staple of rustic cooking, offering a depth of flavor that feels like a warm embrace on a cold day. Utilizing a slow cooker for these recipes transforms simple, affordable ingredients into culinary gold.
The low, slow heat allows the collagen from ham bones to dissolve into a rich, velvety stock, while dried beans tenderize perfectly without losing their structural integrity. Whether you are looking to repurpose a leftover holiday ham bone or simply craving a protein-packed meal that cooks itself while you work, ham and beans crockpot recipes are the ultimate solution.
From the traditional navy bean soup found in American farmhouses to spicy Cajun-inspired red beans and sophisticated Tuscan variations, this collection explores the versatility of legumes and cured pork.
Get ready to fill your home with savory aromas and your bowls with nourishing goodness.
Recipe #7: Classic Old-Fashioned Navy Bean and Ham Soup
This is the quintessential farmhouse recipe that defines the genre. It features tender navy beans swimming in a savory, slightly thickened broth infused with thyme and the smoky essence of a meaty ham bone. The result is a creamy, melt-in-your-mouth texture that tastes like pure nostalgia.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried Navy Beans | 1 lb |
| Meaty Ham Bone | 1 large |
| Yellow Onion, diced | 1 medium |
| Carrots, sliced | 3 medium |
| Celery Stalks, chopped | 3 stalks |
| Garlic, minced | 3 cloves |
| Fresh Thyme | 4 sprigs |
| Bay Leaves | 2 leaves |
| Chicken Broth | 6 cups |
| Water | 2 cups |
| Black Pepper | 1 tsp |
Directions
- Prep the Beans: Rinse the dried navy beans thoroughly under cold water and remove any debris or shriveled beans. Soaking overnight is recommended but optional for the slow cooker method.
- Layer Ingredients: Place the beans, onion, carrots, celery, and garlic into the bottom of a 6-quart crockpot. Nest the ham bone into the center of the vegetables.
- Add Liquids and Herbs: Pour the chicken broth and water over the ingredients. Add the thyme sprigs, bay leaves, and black pepper. Do not salt yet, as the ham will release salt as it cooks.
- Cook: Cover and cook on Low for 8 to 10 hours, or until the beans are completely tender.
- Finish: Remove the ham bone. Shred any meat falling off the bone and return it to the soup. Discard the bone, thyme stems, and bay leaves. Mash a cup of beans against the side of the pot to thicken the broth before serving.
Recipe #6: Spicy Cajun Red Beans and Ham
Transport your kitchen to New Orleans with this bold and zesty variation. We combine the smokiness of ham with the heat of Andouille sausage and the ‘holy trinity’ of Cajun cooking for a dish that packs a flavorful punch. The kidney beans break down slightly to create a thick, gravy-like consistency perfect for serving over rice.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried Red Kidney Beans | 1 lb |
| Diced Ham | 2 cups |
| Andouille Sausage, sliced | 12 oz |
| Green Bell Pepper, diced | 1 large |
| Onion, chopped | 1 large |
| Celery, chopped | 2 stalks |
| Cajun Seasoning | 1 tbsp |
| Cayenne Pepper | 1/2 tsp |
| Chicken Stock | 7 cups |
| Bay Leaves | 2 leaves |
Directions
- Sauté Sausage: For extra flavor, quickly brown the sliced Andouille sausage in a skillet before adding it to the crockpot (optional step).
- Combine: Add the rinsed kidney beans, diced ham, sausage, bell pepper, onion, and celery to the slow cooker.
- Season: Sprinkle the Cajun seasoning and cayenne pepper over the mixture. Pour in the chicken stock and add the bay leaves.
- Cook: Cover and cook on High for 7 hours or until beans are soft and creamy.
- Thicken: Remove the bay leaves. Use a wooden spoon to mash about 1/4 of the beans directly in the pot to create that classic creamy Louisiana texture. Serve hot over steamed white rice.
Recipe #5: Tuscan White Bean, Kale, and Ham Soup
Lighter and more herbaceous than its American counterparts, this Tuscan-inspired soup marries the earthiness of cannellini beans with fresh rosemary and nutrient-dense kale. It offers a sophisticated flavor profile where the salty ham complements the slight bitterness of the greens.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried Cannellini Beans | 1 lb |
| Ham Hocks | 2 pieces |
| Onion, diced | 1 small |
| Garlic, minced | 4 cloves |
| Fresh Rosemary | 1 sprig |
| Vegetable Broth | 8 cups |
| Parmesan Cheese Rind | 1 piece |
| Lacinato Kale, chopped | 1 bunch |
| Lemon Juice | 1 tbsp |
Directions
- Assemble Base: Place rinsed cannellini beans, ham hocks, onion, garlic, and the rosemary sprig into the slow cooker.
- Infuse Flavor: Add the Parmesan cheese rind (this is the secret to a rich umami flavor) and pour in the vegetable broth.
- Slow Cook: Cover and cook on Low for 7-8 hours.
- Add Greens: About 30 minutes before serving, remove the ham hocks, shred the meat, and return it to the pot. Remove the rosemary stem and parmesan rind. Stir in the chopped kale and cook on High for the remaining 30 minutes until wilted.
- Brighten: Stir in the fresh lemon juice just before serving to cut through the richness.
Recipe #4: Smoky BBQ Pinto Beans with Ham
This recipe bridges the gap between a soup and a side dish, offering a sweet, smoky, and savory profile similar to cowboy beans. Molasses and brown sugar glaze the pinto beans, while the ham adds a savory counterpoint, making this perfect for game days or hearty winter suppers.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried Pinto Beans | 1 lb |
| Leftover Ham Bone or Chunks | 2 cups |
| Bacon, chopped | 4 strips |
| Onion, diced | 1 medium |
| BBQ Sauce | 1/2 cup |
| Molasses | 1/4 cup |
| Brown Sugar | 2 tbsp |
| Dry Mustard | 1 tsp |
| Water | 6 cups |
Directions
- Prepare Aromatics: Place the chopped bacon and onion in the bottom of the crockpot.
- Mix Sauce: In a separate bowl, whisk together the BBQ sauce, molasses, brown sugar, dry mustard, and water.
- Combine: Add the rinsed pinto beans and ham to the crockpot. Pour the sauce mixture over the top.
- Cook: Cook on Low for 8-10 hours. The liquid will reduce into a thick, dark, sticky sauce coating the tender beans.
- Adjust: If the liquid is too thin, remove the lid and cook on High for an additional 30-45 minutes to reduce.
Recipe #3: Creamy Ham and Potato White Bean Chowder
For those craving pure comfort, this chowder adds potatoes and heavy cream to the mix. It is incredibly filling, featuring a velvety white base loaded with starchy goodness and savory ham, making it a complete meal in a bowl.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried Great Northern Beans | 1 lb |
| Diced Ham | 2 cups |
| Russet Potatoes, cubed | 2 large |
| Onion, chopped | 1 medium |
| Chicken Broth | 6 cups |
| Heavy Cream | 1 cup |
| Cornstarch | 2 tbsp |
| Dried Parsley | 1 tsp |
Directions
- Start the Base: Combine beans, ham, onion, and chicken broth in the slow cooker. (Do not add potatoes yet to prevent them from turning to mush).
- Initial Cook: Cook on High for 4 hours.
- Add Potatoes: Stir in the cubed potatoes and cook for an additional 2-3 hours on High until both beans and potatoes are tender.
- Make it Creamy: Whisk the cornstarch into the heavy cream until smooth. Stir this mixture into the soup during the last 30 minutes of cooking.
- Serve: Once thickened, stir in dried parsley and season with salt and pepper to taste.
Recipe #2: 15-Bean Soup with Ham Shank
Why settle for one type of bean when you can have them all? This recipe utilizes the popular 15-bean soup mix, offering a complex variety of textures and earthy flavors. The ham shank provides the necessary fat and collagen to unite the diverse legumes into a cohesive, hearty stew.
Ingredients
| Ingredient | Amount |
|---|---|
| 15-Bean Soup Mix (dried) | 20 oz bag |
| Smoked Ham Shanks | 2 pieces |
| Onion, chopped | 1 large |
| Garlic, minced | 2 cloves |
| Chili Powder | 1 tsp |
| Cumin | 1/2 tsp |
| Diced Tomatoes (canned) | 14 oz |
| Chicken or Vegetable Broth | 8 cups |
| Lemon Juice | 1 tbsp |
Directions
- Soak: Use the quick-soak method or soak the bean mix overnight, then drain and rinse. Discard the seasoning packet that comes with the beans (we are making our own flavor profile).
- Load Crockpot: Add the soaked beans, ham shanks, onion, garlic, chili powder, cumin, and broth to the slow cooker.
- Cook: Cover and cook on Low for 8 hours.
- Acid Phase: Stir in the can of diced tomatoes (undrained) and lemon juice during the last hour of cooking. Adding acidic ingredients too early can prevent beans from softening.
- Finish: Remove shanks, strip the meat, chop it, and return to the pot. Stir well and serve.
Recipe #1: Southern Black-Eyed Peas and Ham
A tradition for good luck on New Year’s Day, but delicious year-round. The earthy, distinctive taste of black-eyed peas pairs beautifully with smoky ham and a hint of spice. This dish is often served with collard greens and cornbread for the ultimate Southern plate.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried Black-Eyed Peas | 1 lb |
| Ham Hocks or Diced Ham | 1 lb |
| Onion, diced | 1 medium |
| Jalapeno, seeded and diced | 1 pepper |
| Garlic Powder | 1 tsp |
| Smoked Paprika | 1 tsp |
| Chicken Broth | 6 cups |
| Salt | To taste |
Directions
- Prep: Rinse the black-eyed peas and pick them over. No soaking is required for black-eyed peas as they cook faster than other legumes.
- Combine: Place peas, ham hocks, onion, jalapeno, garlic powder, and smoked paprika in the slow cooker.
- Pour: Add the chicken broth to cover the ingredients by about two inches.
- Cook: Cook on Low for 6-7 hours. Watch them carefully toward the end; black-eyed peas can turn mushy if overcooked.
- Serve: Remove hocks, shred meat, and return to pot. Season with salt only after tasting. Serve alongside hot buttered cornbread.
Pro Tips
Mastering the Crockpot Ham and Beans
- To Soak or Not to Soak? While slow cookers can technically cook dried beans from scratch without soaking, soaking is highly recommended. An overnight soak (or a quick boil-and-soak method) removes indigestible sugars that cause gas and ensures the beans cook evenly. If you skip soaking, always add an extra cup of liquid and 1-2 hours of cooking time.
- The Salt Rule: Never salt your beans at the beginning of the cook time. Salt can toughen the skins of the beans, preventing them from becoming tender. Furthermore, ham is naturally salty. Wait until the dish is fully cooked, taste it, and then adjust the seasoning.
- Acid Timing: Ingredients like tomatoes, vinegar, lemon juice, or wine should strictly be added after the beans are tender. Acid halts the cooking process of legumes; adding them too early will result in permanently hard, crunchy beans.
- Thickening Hacks: If your soup is too thin at the end of the cooking cycle, remove two cups of beans and liquid, blend them until smooth, and stir them back into the pot. Alternatively, mash beans against the side of the crockpot with a wooden spoon for a rustic texture.
- Bone vs. Diced: For the deepest flavor, use a leftover ham bone with some meat attached. The marrow and collagen dissolve to create a gelatinous, rich broth that diced ham alone cannot replicate.
Conclusion
Ham and beans crockpot recipes are the unsung heroes of the culinary world, offering maximum flavor for minimal effort. Whether you are seeking the spicy kick of Cajun cuisine or the creamy comfort of a chowder, these seven recipes prove that simple ingredients can produce gourmet results.
Stock your pantry with dried beans, save your ham bones, and let your slow cooker do the heavy lifting. There is no better way to welcome your family home than with the savory aroma of a meal that has been simmering to perfection all day.
