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Southern Ham and Brown Beans

Experience a heartwarming Southern classic with savory ham and tender beans simmered to perfection. This one-pot wonder is rich, hearty comfort food that improves in flavor as it sits, making it perfect for chilly evenings or relaxed Sunday suppers.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried pinto beans or brown beans rinsed and sorted
  • 8 cups water plus more as needed during cooking
  • 1-1½ pounds ham hock, ham bone, or leftover ham chunks
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika optional, for extra depth
  • 1 bay leaf optional

Equipment

  • Large bowl (for soaking beans)
  • Large pot or Dutch oven
  • Slow cooker (optional)

Method
 

  1. Decide on your soaking method for the beans. For an overnight soak, place the beans in a large bowl, cover with water, let them sit overnight, then drain and rinse. Alternatively, use the quick-soak method by boiling the beans with water for 2 minutes, turning off the heat, covering, and letting them stand for 1 hour before draining and rinsing.
  2. In a large pot or Dutch oven, combine the soaked beans, 8 cups of water, ham hock (or ham bone or chunks), chopped onion, minced garlic, salt, black pepper, smoked paprika (if using), and the bay leaf.
  3. Bring the mixture to a boil over medium-high heat. Then reduce the heat to a gentle simmer, cover loosely, and let it cook for 2 to 3 hours, stirring occasionally. Add more water if needed to keep the beans covered until they are tender and creamy.
  4. For a hands-off approach, transfer all ingredients to a slow cooker, set on LOW, and let it cook for several hours. The longer the beans cook, the more the flavors intensify.
  5. Before serving, remove the ham bone or hock, pull off any usable meat, and return the meat to the pot. Serve hot, ideally paired with a skillet of fresh cornbread and your favorite sides.

Notes

This recipe relies on a low-and-slow cooking process that deepens the flavors, making the ham and beans wonderfully tender and infusing the broth with rich, savory goodness. If you’re short on time, using a slow cooker is a fantastic alternative, and the leftovers are often even better as the flavors continue to meld.