Slow Cooker 3-Ingredient Ham and Beans

Slow Cooker 3-Ingredient Ham and Beans

Ingredients

1 pound dried great northern beans, rinsed and checked for any debris

1 meaty ham bone, or 2 to 3 cups chopped cooked leftover ham

8 cups water

Instructions

Rinse the dried great northern beans thoroughly under cool running water. Remove any broken beans, small stones, or debris. You do not need to soak the beans first, but you may soak them overnight if you want a softer texture or a shorter cooking time.

Add the rinsed beans to the bottom of a large slow cooker, preferably 5 to 6 quarts. Spread them out evenly.

Place the meaty ham bone in the center of the beans. If using chopped leftover ham, scatter the ham evenly over the beans.

Pour the water into the slow cooker, making sure the beans and ham are mostly covered.

Cover with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours, until the beans are very tender and the broth becomes creamy and slightly thick.

If using a ham bone, carefully remove it from the slow cooker and place it on a plate. Let it cool slightly, then pull off any remaining meat. Chop the meat into bite-sized pieces and return it to the slow cooker. Discard the bone and any large pieces of fat.

Stir the ham and beans together until well combined. For a thicker broth, mash some of the beans against the side of the slow cooker with the back of a spoon.

Taste before adding salt, since the ham may already provide enough seasoning.

Serve hot straight from the slow cooker. Add black pepper to each bowl if desired.

Optional Serving Ideas

Serve with warm cornbread, crusty bread, cooked rice, collard greens, or a simple salad.

Add hot sauce, fresh parsley, or green onions at the table for extra flavor.

Tips

For a creamier version, replace 1 cup of the water with 1 cup of milk or cream. Add the dairy during the last hour of cooking.

Navy beans or cannellini beans may be used instead of great northern beans.

For deeper smoky flavor, use a smoked ham hock or smoked pork shank.

The soup will thicken as it cools. When reheating, add a splash of water or broth to loosen it.

For meal prep, cool the soup completely, then divide it into airtight containers and refrigerate or freeze.