Crockpot Northern Beans with Ham
Crockpot northern beans are creamy, mild white beans slow-cooked with a ham hock and onion. They need no soaking if you cook them long enough, and they make a thrifty, filling pot for the week.
8
servings15
minutes10
hoursCreamy northern beans simmered with a smoked ham hock and onion. A thrifty, old-fashioned pot that needs no soaking.
Ingredients
1 lb dried great northern beans, rinsed and picked over
1 smoked ham hock, about 1 lb
1 yellow onion, diced
3 cloves garlic, minced
2 celery stalks, diced
2 carrots, diced
6 cups low-sodium chicken broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1 teaspoon salt, added at the end
Cornbread, for serving
Directions
- Rinse the beans in a colander and pick out any stones or broken beans.
- Add the beans, onion, garlic, celery and carrots to a 6-quart slow cooker.
- Tuck the ham hock into the middle.
- Pour in the broth and water, so the liquid sits about 2 inches above the beans.
- Add the bay leaves, thyme, smoked paprika and pepper. Do not add salt yet.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours.
- Check the beans after 8 hours on LOW. They should be creamy and tender all the way through.
- Remove the ham hock and bay leaves. Pull the meat off the bone, chop it, and return it to the pot.
- Stir in the vinegar and salt. Mash a few beans against the side of the pot to thicken the broth.
- Serve hot with cornbread.
Notes
- Use a ham bone from a holiday dinner in place of the hock. Smoked turkey legs work too. Cool and refrigerate up to 5 days. The beans thicken as they sit, so add water when reheating. Freeze for 3 months. Serve with greens or coleslaw.
Why dried beans love the slow cooker
Great northern beans are mild and creamy, and they need hours of gentle heat to get there. The slow cooker does this without a boil-over or a scorched pot. Nine to ten hours on LOW turns dried beans into a soft, silky pot with a smoky broth from the ham hock.
This is a classic Southern supper. The ham hock gives the broth its depth, the vegetables sweeten it, and a splash of vinegar at the end lifts everything. You do not have to soak the beans overnight, though a soak does shorten the time a little. A 6-quart cooker handles a full pound of dried beans with room to expand. Beans swell to about triple their size, so do not fill the crock past two-thirds.
Ingredient notes
Dried great northern beans: Rinse them and pick out any stones or broken pieces. Beans older than a year can take longer to soften.
Smoked ham hock: It brings smoke, salt and body. Look for one with plenty of meat on it, and shred the meat back into the pot at the end.
Onion, celery and carrots: This base adds sweetness. Dice them evenly so they melt into the broth.
Chicken broth and water: Low-sodium broth builds flavor without making the beans too salty. The extra water keeps the beans covered.
Apple cider vinegar: Add it at the end. A spoonful brightens the pot and cuts the richness.
Salt and bay leaves: Salt goes in at the end, and the bay leaves go in at the start and come out before serving. Thyme and smoked paprika add warmth.
Tips for the best result
Salt at the end: The most common mistake is adding salt early. It can keep the beans from softening. Wait until they are tender, then season to taste.
Check at eight hours: Beans vary by age and brand. Taste a few. They should be creamy all the way through, with no chalky center.
Mash for body: Press a cup of beans against the side of the crock with a spoon, then stir it back in. It thickens the broth without any flour. Skim any foam that rises early in the cook, and remove the bay leaves and ham bone at the end. Shred the ham meat and return it to the pot.
Swaps and variations
Use navy beans or cannellini beans in place of great northern. Swap the ham hock for a smoked turkey leg or diced ham. Add a bay leaf and a pinch of red pepper flakes for heat. For a vegetarian version, use smoked paprika and a splash of liquid smoke with vegetable broth.
Do not add acidic ingredients such as tomatoes or lemon juice at the start. Acid can keep the beans firm, even after many hours. For a thicker pot, mash a cup of beans. For a brothy soup, add another cup of water at the end.
What to serve with northern beans and ham
Cornbread is the traditional partner, with plenty of butter. Add a pot of collard greens, a plate of sliced tomatoes or coleslaw. Chopped raw onion and hot sauce on top are common. A spoonful of chow-chow relish on the side adds a sweet, tangy bite. Serve with chopped green onions on top.
Storing, freezing and reheating
Refrigerate the beans in their broth for up to five days. They thicken as they cool. Reheat on the stove with a splash of water or broth, stirring often.
The beans freeze well for up to three months. Cool them completely, freeze them in their liquid, and thaw overnight. They taste even better the second day.
Crockpot Northern Beans with Ham at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 15, led by dried great northern beans, smoked ham hock, yellow onion, garlic
Tips for Crockpot Northern Beans with Ham
Use a ham bone from a holiday dinner in place of the hock. Smoked turkey legs work too. Cool and refrigerate up to 5 days. The beans thicken as they sit, so add water when reheating. Freeze for 3 months. Serve with greens or coleslaw.
Crockpot Northern Beans with Ham FAQ
How long does Crockpot Northern Beans with Ham take?
Crockpot Northern Beans with Ham takes 10 hours of cooking after 15 minutes of prep.
How many people does Crockpot Northern Beans with Ham serve?
This recipe makes 8 servings.
What do I need to make Crockpot Northern Beans with Ham?
15 ingredients, led by dried great northern beans, smoked ham hock, yellow onion, garlic. Amounts are in the recipe card above.
