Old Fashioned Ham and bean soup was a meal that my mom served a lot when I was growing up. It wasn’t something that just appeared after Christmas to use up that holiday ham bone. She made it often, made it year round, and used ham shank or chopped cooked ham. Following her cue, and using her recipe, I’ve probably made this ham and bean recipe in the crock pot hundreds of times. Let’s take a look.

Aside from using the modern convenience of an electric crock pot, this is a very old fashioned recipe for ham and beans.

Why This Crock Pot Recipe Works

• The flavor combination for this crock pot ham and beans recipe is simply outstanding and with creamy white beans, outstanding in texture. Using the crock pot’s expertise for low and slow cooking, insures it’s success.
• If you’re intimidated by cooking dried beans, let your slow cooker do the work. It makes the cooking method virtually hands-off and results in a soft creamy bean.
• You’ll learn how to thicken the broth with a simple procedure smashing some of the beans.
• A long-slow cook is allows all of that ham flavor to penetrate those beans.

Let’s take a look.

Ingredients, With Variations and Why They Matter

Best Beans For Ham and Beans

• White Beans: Great Northern White beans are my choice here. Large, plump, creamy once cooked, and perfect for ham and beans.
• Navy Beans: What’s the difference between Navy Beans and Great Northern White Beans? Navy beans are smaller, and have thicker skins. The flavors are similar. Substitute the smaller Navy Beans if you have them, the only difference it will make to the soup will be the size of the bean. Dried cannellini beans are also a popular choice.
• IMPORTANT PRO TIP If you use White Navy Beans, you’ll need to boil them stove-top before adding them to the crock-pot. Some crock-pot temperatures will not cook Navy Beans to a point where they won’t cause stomach and digestion issues.

Ham Options

• Ham Shank: I recommend a nice big meaty ham shank is preferred for this recipe. I like to buy ham shanks from Whole Foods. Seasoned, uncured and excellent in flavor. The meat that comes off this ham shank is superior in quality. A reputable butcher shop is another resource for a nice meaty ham shank.
• Ham Hock vs. Ham Shank: Ham hocks tend to be bonier and have less meat. That’s because they come from the “ankle” part of the leg. Ham shank on the other hand is meatier because it comes from the leg area just below the shoulder and hip. You can substitute ham hocks, they’ll bring that smoky ham flavor to the soup, but with much less meat.
• Ham Bone: And by all means, whether from a spiral cut ham or a ham roast, this is a perfect recipe to use that Holiday leftover ham bone. Crock Pot ham and bean soup is the first thing I make during the holidays, once that ham as been devoured.

Should You Soak Beans Before Cooking?

• You don’t have to soak dried beans overnight. But here’s the benefit of doing so. Soaking dried beans overnight will simply reduce the time it takes them to cook them to a tender state. Soaking beans overnight will also improve their texture. I always soak beans overnight.
• If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cooking time will only be two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
• What Happens If You Don’t Soak? I must admit, that I’ve added rinsed and sorted dried beans directly to my crockpot and cooked them on low until tender. No soaking at all. It works fine because you’re using a slow cooking method to gently bring those beans into tender goodness.
• Should I Drain The Soaking Water Before Cooking? Yes and No. There are several theories about this. The science behind draining the soaking water and adding new liquid dictates that you’re removing some of the sugar components that cause gassiness. On the other hand cooking the beans in the same water they soaked, can also create a thicker broth. For this recipe, you’re using chicken broth to cook the beans, so yes, you’ll drain the water.
• Water or Chicken Broth? Yes. If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans.

Step by Step Instructions, It’s Easy

1. Step 1: Rinse 1 pound dried Great Northern White Beans and sort for misfits. Cover with two inches of water and soak overnight. No need to refrigerate while soaking beans. I use my crockpot insert for this.
2. Step 3: Make the Mirepoix: Saute the celery, onions and carrots. Add a couple of tablespoons of oil to a hot pan stovetop. Saute the vegetables until just getting tender, about 5 minutes.

4. Step 4: Add the drained Great Northern Beans, vegetables, ham shank and seasonings to the slow cooker.

5. Step 5: Add the chicken broth and you’re ready to cook. Set the crock pot on low and cook for 7-ish hours. Depending on how fresh your dried beans are, the soup could be ready in 6 hours or perhaps as long as 8 hours. Also, beans that have been soaked overnight will cook faster.
6. To Finish: To finish the soup. Once the beans are tender, remove the ham shank. When the ham shank or ham bone is cool enough to handle, using two forks, shred the meat from the bone. Add the shredded pork back into the soup.

How To Eat Ham and Beans with Cornbread

• I’m of the opinion it should be a law to serve ham and beans with cornbread.
• Place a good sized slice of cornbread in the plate with the ham and beans.
• Use a spoon to gather a bit of the cornbread, a piece or two of ham and of course some of those soft creamy beans. The flavor combo is divine.
• A sprinkle of raw chopped sweet onions is also a nice addition.

Storage and Reheating

• Refrigerator: Store any leftover ham and beans in an airtight container in the refrigerator for up to 4 days. Reheat stove-top or microwave to reheat.
• Freezer: Ham and beans will keep in the freezer for up to three months. I like to use a freezer zip-lock style bag. Place the leftovers in the bag, squeeze out the air and store flat to take advantage of freezer space. Thaw in the refrigerator overnight.

Recipe for Crock Pot Ham and Beans

And if you’ve been toying with the idea of making homemade cornbread, take a look at my recipe. It’s one of the most popular recipes on my site.