AB’s Southern Navy Beans with Ham

If you’re looking for a pot of beans that eats like a full meal, these Southern Navy Beans with Ham belong on your stove. We’re talking tender navy beans, smoky pieces of ham, sweet cooked onions, and a thick broth you’ll want to catch with a piece of hot cornbread.

This is simple Southern comfort food. We start by browning the ham, build flavor in that same pot, and let everything simmer until the beans are soft and creamy. There’s no flour or heavy cream involved. A few mashed beans give the broth that rich texture.

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Why You Will Love These Navy Beans

• Big flavor from simple ingredients. Smoked ham, bacon drippings, onion, and garlic do the heavy lifting.
• A hearty meal in one pot. Add cornbread and you’re ready to eat.
• Naturally creamy broth. Mashing a portion of the cooked beans thickens the pot without a separate sauce.
• An optional ham bone. Use one for extra flavor if you have it; the diced smoked ham still gives you a flavorful pot without it.

What Makes This Pot So Good

The first layer of flavor comes from browning the diced ham in bacon drippings. That step gives the ham a little color and leaves browned bits on the bottom of the pot. When the onion cooks and the broth goes in, all that flavor becomes part of your beans.

The next part is patience. Keep the beans at a gentle simmer and let them cook until the centers are completely tender. The clock is a guide, but the texture tells you when they’re ready.

Finally, mash a portion of the tender beans and stir them back into the broth. You still have plenty of whole beans and ham, but the liquid turns thicker and creamier.

Ingredient Tips

Navy beans: Start with dried navy beans, sorted and rinsed. Pick out any small stones or damaged beans before soaking. Older beans can take longer to soften, so leave yourself some flexibility on cooking time.

Smoked ham: Use fully cooked smoked ham with good flavor. Browning it before simmering adds another layer to the finished dish.

Ham bone: A meaty smoked ham bone is optional. If you have one, let it simmer with the beans, then pull off the tender meat and return it to the pot.

Bacon drippings: These add savory flavor right from the start. If you don’t have any, use the same amount of neutral cooking oil.

Low-sodium chicken broth: Ham can bring plenty of salt, so low-sodium broth gives you more control over the finished seasoning.

Onion and garlic: A large yellow onion softens into the broth, while fresh garlic rounds out the flavor. The garlic powder and onion powder add a little more depth without making the ingredient list complicated.

Useful Tools for Beans and Ham

These product links go to my AB shop. Purchases support Smokin’ and Grillin’ with AB.

• Chef Knife makes quick work of dicing the cooked ham and onion. Keep the pieces even so they are easy to scoop up together.
• AB’s Premium Garlic Press is useful if you prefer pressing the fresh garlic instead of mincing it by hand.
• SnG Food Thermometer helps check that reheated leftovers reach 165°F throughout.
• AB’s Grilling Glove System offers cut-resistant liners and disposable outer gloves for prep work. Keep them clean between tasks, and use proper oven mitts for hot cookware; these are not heat gloves.
• ROASTED GARLIC AVOCADO OIL is a garlic-forward option in place of the bacon drippings. The smoked ham still supplies the smoky flavor; the original recipe uses bacon drippings.

How to Make Southern Navy Beans with Ham

1. Soak the beans

Sort and rinse the dried navy beans. Cover generously with water and refrigerate for 8–12 hours. Drain and rinse before cooking.

2. Brown the ham

Heat the bacon drippings in a large Dutch oven over medium heat. Add the diced smoked ham and cook for 4–5 minutes, until lightly browned. Remove and set aside.

3. Cook the onion and garlic

Add the diced onion to the same pot and cook for 5–7 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.

4. Build the pot

Add the drained beans, optional ham bone, chicken broth, water, bay leaves, black pepper, garlic powder, and onion powder. Stir, scraping up the browned bits from the bottom of the pot.

5. Let the beans simmer

Bring to a boil, then reduce the heat to a gentle simmer. Partially cover and cook for 1½ hours, stirring occasionally. Add water as needed to keep the beans submerged.

6. Return the ham

Stir the browned diced ham back into the pot. Continue simmering for 30–90 minutes, until the beans are completely tender. Older beans may take longer.

7. Make the broth creamy

Remove the ham bone and bay leaves. Pull any meat from the bone and return it to the pot, discarding the bone, fat, and gristle. Mash a portion of the tender beans against the side of the pot and stir them into the broth. Simmer uncovered for 10–15 minutes, until thickened to your liking.

8. Taste and serve

Taste before adding salt—the ham and broth already bring saltiness. Let the beans rest for 10 minutes, then serve with hot cornbread and hot sauce on the side.

Tips for Tender Beans and Creamy Broth

Soak ahead. Put your beans in the refrigerator to soak the night before, then drain and rinse them when you’re ready to cook.

Keep an eye on the liquid. The beans should stay submerged as they simmer. Add water as needed, especially if your lid leaves a wide opening or your stove runs hot.

Use a gentle simmer. You want small, steady bubbles. Once the pot reaches a boil, lower the heat and stir occasionally to keep beans from sticking to the bottom.

Mash only after the beans are tender. Fully cooked beans should mash easily. If the centers are firm or chalky, keep simmering before you thicken the broth.

Adjust the thickness at the end. If the pot looks thin, simmer it uncovered after mashing some beans. If it gets too thick, stir in a splash of water or broth.

Taste before adding salt. Both the ham and broth contribute salt. Wait until the end so you can judge the finished pot.

Let it rest. A 10-minute rest gives the broth a chance to settle and thicken a little more before serving.

Make-Ahead, Storage and Reheating

Soak the beans in the refrigerator the night before. You can also cook the whole pot ahead; the broth thickens as it cools, so loosen it with a little water or broth when reheating.

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the temperature is above 90°F. Keep refrigerated at 40°F or below for 3–4 days. Freeze meal-size portions for 3–4 months for best quality.

Thaw frozen portions in the refrigerator. Reheat on the stove, stirring and adding a little liquid as needed, until the beans and ham reach 165°F throughout; bring the broth to a rolling boil. USDA’s leftover food-safety guidance explains safe cooling and reheating.

What to Serve with Navy Beans and Ham

Southern Cornbread is my first choice. Serve a piece on the side or crumble it right into your bowl so it soaks up that smoky broth.

For a bigger Southern dinner, add Southern Mixed Greens, Southern Fried Cabbage, or a simple side of Southern Style Green Beans. A spoonful of plain rice works well underneath the beans, too. For a more seasoned rice dish to serve separately, try Cajun Dirty Rice with Sausage.

Set out hot sauce so everybody can finish their own bowl. A little heat and tang go a long way with the rich ham and creamy beans.

Variations and Substitutions

• No ham bone? Leave it out. Keep the diced fully cooked smoked ham for the main smoky flavor.
• No bacon drippings? Neutral cooking oil works; the garlic-forward shop oil above is another option if you want that extra flavor.
• Different white beans? Great northern beans can work, but they are larger and may need a different simmering time. Cook until the centers are fully tender.

Frequently Asked Questions

Can I make this without a ham bone

Absolutely. The diced smoked ham are still part of the recipe, so you’ll have smoky flavor and plenty of meat. The bone is an extra layer of flavor when you have one available.

Can I use leftover ham

Yes. Leftover fully cooked smoked ham works well here. Dice it into bite-size pieces and brown it as directed.

Why are my beans still firm

Beans vary in age, and older beans can need more cooking time. Keep them gently simmering with enough liquid to stay submerged, and check them periodically. They should be tender all the way through before you move to the thickening step.

How do I thicken navy beans without flour

Mash a portion of the tender beans against the side of the pot, then stir them back into the broth. Simmer uncovered for 10–15 minutes to reduce the liquid and bring everything together.

Why did the beans get thicker after cooking

The beans and their starch continue to thicken the broth as the pot rests and cools. When reheating, stir in a little water or broth to bring it back to the consistency you like.

More Cornbread Ideas for Your Table

Want to change up the bread? Make Creole Cornbread for a savory twist, or serve Cornbread Casserole with a larger Sunday spread. My Ultimate Cornbread is another option.

More Beans and One Pot Comfort Food

Keep these Louisiana Style Red Beans and Rice and Southern Black Eyed Peas with Smoked Turkey in your meal rotation when you want another hearty pot of beans. For a different kind of bowl, try Creole Chicken and Sausage Gumbo or Slow Cooker Jambalaya.

Build a Southern Dinner Menu

These beans can be the main meal, but smaller portions work alongside Fried Catfish with Tartar Sauce or Smothered Turkey Wings. For another dinner night, save Smothered Cajun Chicken Drumsticks and Rice and Andouille-Stuffed Chicken Thighs with Cajun Pan Gravy.

If your crew likes a comforting chicken dinner, you’ve also got One-Pan Smothered Chicken and Rice, Smothered Chicken and Gravy, Cajun Chicken Fricassee, and Cajun Chicken Cobbler to choose from.

Save This Recipe

Save this recipe for the next time you want a slow-simmered Southern dinner. Put the beans on, get the cornbread ready, and let that smoky broth do its thing.