Ham Great Northern Beans (Printable Version)

Tender beans and savory ham slowly cooked with aromatics for a warm, hearty dish.

# What You'll Need:

→ Beans & Legumes

01 - 1 pound dried Great Northern beans, rinsed and sorted

→ Meats

02 - 1 meaty ham bone or 2 cups diced cooked ham

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken broth
08 - 2 cups water

→ Herbs & Spices

09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - Salt to taste

# Directions:

01 - Rinse and sort the dried beans to remove debris. Optionally soak overnight for softer beans and reduced cooking time.
02 - In a large slow cooker, combine beans, ham bone or diced ham, onion, carrots, celery, and garlic.
03 - Pour in chicken broth and water. Add bay leaves, thyme, and black pepper. Stir gently to combine.
04 - Cover and cook on low for 8 hours, or until beans are tender and flavors meld.
05 - Remove ham bone if using. Shred any meat from the bone and return it to the soup. Discard the bone and bay leaves.
06 - Taste and adjust seasoning with salt as needed.
07 - Serve hot, optionally garnished with fresh parsley.

# Additional Tips::

01 -
  • It practically cooks itself while you go about your day, filling your kitchen with that salty-savory aroma that makes everyone ask what's for dinner.
  • The beans absorb every bit of ham flavor, becoming so tender they almost melt on your tongue.
  • One pot means minimal cleanup, and leftovers freeze beautifully for weeks of future comfort.
02 -
  • Don't skip removing those bay leaves—biting into one while you're enjoying a quiet spoonful is never the surprise you want.
  • Taste before salting heavily; the ham and broth already contribute plenty of sodium, and you can always add more but can't take it out.
03 -
  • If your ham bone seems to have very little meat, ask the butcher counter for a meatier one—they often have them tucked away and are happy to find one for you.
  • Starting with low-sodium broth gives you complete control over the final salt level, preventing the soup from tasting aggressively salty by the end.
Return