Southern Ham and Beans
User Reviews
5.0
3 reviews
Excellent
Southern Ham and Beans
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Simple, hearty, and flavorful, ham and beans is a traditional meal that’s been enjoyed throughout the south and Appalachia for generations!
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Ingredients
- 1 lb. dried Great Northern beans
- cold water
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced (about 4 teaspoons total)
- 4 cups low-sodium chicken broth
- 1 smoked ham hock (about 10-12 ounces)
- 1 dried bay leaf
- 1 fresh thyme sprig (or about ½ teaspoon dried thyme)
- 8 ounces cooked, diced ham
- Garnish: hot sauce; chow-chow; apple cider vinegar; chopped fresh herbs; chopped onion
- Optional, for serving: cornbread
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Instructions
- Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly.
- Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 1 inch. Give everything a good stir. Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer. Partially cover the pot with a lid, allowing some of the steam to escape. Simmer for about 1 hour, stirring occasionally. If the beans start to look dry, add more water to keep them covered. If there’s more liquid in the pot than you would like, remove the lid completely.
- Stir in about a teaspoon of salt. Add the diced ham. Continue simmering for 30-45 more minutes, until the beans are tender. Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary.
- Ladle into bowls. Garnish with hot sauce, chow chow, a splash of vinegar, herbs, and/or chopped onion. Serve with a side of cornbread.
Notes
- Slow Cooker Method: after soaking the beans, place all of the ingredients in a Crock Pot. Cover and cook on HIGH for 4-5 hours, or on LOW for 8-10 hours, until the beans are tender. Season with about 1 teaspoon of salt and add the diced ham during the final 1-2 hours of cooking time.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
280kcal
(14%)
Carbohydrates
39g
(13%)
Protein
20g
(40%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
15mg
(5%)
Sodium
414mg
(17%)
Potassium
916mg
(26%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
9IU
(0%)
Vitamin C
5mg
(6%)
Calcium
111mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 280kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 414mg | 17% |
| Potassium | 916mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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