Crockpot White Bean and Ham Stew
These white bean recipes for the crockpot start with one pot of creamy great northern beans, a smoked ham hock and plenty of garlic. The slow cooker does the long, gentle simmer that turns dry beans tender without splitting the skins. You soak the beans the night before and the pot does the rest.
8
servings20
minutes9
hoursSoaked great northern beans simmer with a smoked ham hock, carrots, celery and garlic until creamy. A thick, brothy stew that feeds a crowd.
Ingredients
1 lb dried great northern beans, soaked overnight and drained
1 smoked ham hock (about 1 lb)
1 large yellow onion, diced
3 medium carrots, sliced into half-moons
2 celery stalks, diced
5 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups water
2 bay leaves
1 tsp dried thyme
1/2 tsp black pepper
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt to taste at the end
2 tbsp chopped fresh parsley
Directions
- Drain the soaked beans and rinse them under cold water. Pick out any broken or shriveled ones.
- Warm the olive oil in a skillet over medium heat. Cook the onion, carrots and celery for 6 minutes until the onion turns soft and glossy.
- Stir in the garlic and thyme and cook for 30 seconds, just until fragrant.
- Spread the beans across the bottom of a 6-quart slow cooker. Scrape the cooked vegetables on top.
- Tuck the ham hock into the middle and drop in the bay leaves. Pour in the broth and the water so everything sits under about an inch of liquid.
- Add the black pepper but no salt yet. Salt early can leave the bean skins tough.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The beans are done when you can crush one against the side of the pot with a spoon.
- Lift out the ham hock and let it cool for 10 minutes. Pull off the meat, discard the skin and bone, and chop the meat into small pieces.
- Return the meat to the pot. Mash a cup of beans against the side of the crock to thicken the stew.
- Stir in the vinegar, taste, and add salt a little at a time. Remove the bay leaves.
- Ladle into bowls and top with parsley.
Notes
- Canned white beans can stand in if you skip the soak: use four 15-ounce cans, drained, cut the liquid to 3 cups total, and cook on LOW for 4 hours. For a vegetarian pot, leave out the hock and add a teaspoon of smoked paprika. The stew keeps 5 days in the fridge and thickens as it sits, so loosen it with broth when you reheat. It freezes well for 3 months. Serve with cornbread or a crusty roll.
Why dry beans belong in the slow cooker
Dry beans need a long, even, low heat to cook through without bursting. A stovetop pot swings up and down depending on how often you stir and how high the flame sits. The slow cooker holds a steady simmer for hours, so the beans end up creamy inside with their skins mostly whole.
The ham hock does a second job here. Its collagen melts into the broth and gives the stew body, so you get a rich, silky texture without cream or flour. The smoke carries through every spoonful.
Dry beans also cost very little, and one pound makes enough stew for a full table. That makes this a good pot for a busy week, since leftovers taste even better on day two.
What to buy for the best bean stew
Great northern beans: they are mild, medium sized and hold their shape. Navy beans cook softer and make a thicker pot. Either works, but do not mix them, since they cook at different speeds.
Dry beans: check the bag for a recent packing date if it has one. Old beans can stay hard no matter how long they cook. Beans from a busy grocery shelf are usually fresher than ones from the back of the pantry.
Smoked ham hock: look for one with a good amount of meat and a little fat. A shank end has more meat than the knuckle end.
Broth: use low-sodium. The ham hock is already salty, and the liquid reduces a little as it cooks.
Cider vinegar: a splash at the end wakes up the whole pot. Lemon juice works in a pinch.
Cooking tips that keep the beans creamy
Soak first: cover the beans with 2 inches of cold water and leave them 8 to 12 hours. Soaking cuts the cook time and makes the beans cook evenly. Drain and rinse before they go in the pot.
Hold the salt: add salt only at the end. The most common mistake with this dish is salting at the start, which can leave the skins tough and the centers firm after hours of cooking.
Do not lift the lid: every peek lets out heat and adds 15 to 20 minutes. Check once near the end of the time range and give it longer if a bean still has a chalky center.
Check for doneness by tasting, not by the clock. Scoop out 3 or 4 beans, since they cook at slightly different rates, and bite into them. Every bean should be creamy all the way through.
Swaps and variations
For a lighter pot, use turkey smoked wings instead of the ham hock, or leave the meat out and add smoked paprika for flavor. For extra greens, stir a few handfuls of chopped kale in during the last 30 minutes. For heat, add a pinch of red pepper flakes with the garlic.
One swap that does not work is using canned beans in the full 9-hour cook. They turn to mush. If you only have canned beans, shorten the cook time to about 4 hours on LOW.
What to serve alongside
A wedge of skillet cornbread is the classic partner, with butter on the side. A simple green salad with a sharp vinaigrette cuts the richness. Put the pot on the table with a ladle and a small bowl of chopped parsley and hot sauce so everyone can finish their own bowl.
Storing, freezing and reheating
Cool the stew for no more than 2 hours, then refrigerate in a covered container for up to 5 days. The beans soak up broth overnight, so expect it to be thicker the next day.
Freeze in portions for up to 3 months. Thaw in the fridge, then warm in a saucepan over medium-low heat with a splash of broth or water. Stir gently so the beans stay whole.
Crockpot White Bean and Ham Stew at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 15, led by dried great northern beans, smoked ham hock (about 1 lb), yellow onion, carrots
Tips for Crockpot White Bean and Ham Stew
Canned white beans can stand in if you skip the soak: use four 15-ounce cans, drained, cut the liquid to 3 cups total, and cook on LOW for 4 hours. For a vegetarian pot, leave out the hock and add a teaspoon of smoked paprika. The stew keeps 5 days in the fridge and thickens as it sits, so loosen it with broth when you reheat. It freezes well for 3 months. Serve with cornbread or a crusty roll.
Crockpot White Bean and Ham Stew FAQ
How long does Crockpot White Bean and Ham Stew take?
Crockpot White Bean and Ham Stew takes 9 hours of cooking after 20 minutes of prep.
How many people does Crockpot White Bean and Ham Stew serve?
This recipe makes 8 servings.
What do I need to make Crockpot White Bean and Ham Stew?
15 ingredients, led by dried great northern beans, smoked ham hock (about 1 lb), yellow onion, carrots. Amounts are in the recipe card above.
