AB’s Southern Navy Beans with Ham

5 from 1 vote

A pot of slow-simmered navy beans with smoky ham, onions, and a thick, flavorful broth. Simple Southern comfort food—just add hot cornbread.

Prep Time15

Cook Time3

Soak and Rest8 10

Total Time11 25

Servings: servings

Equipment

Large Dutch oven or heavy-bottomed pot

Ingredients

1 pound dried navy beans sorted and rinsed
2 tablespoons bacon drippings
1 large yellow onion diced
3 garlic cloves minced
1 meaty smoked ham bone optional
2 cups diced fully cooked smoked ham
6 cups low-sodium chicken broth
2 cups water plus more as needed
2 bay leaves
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
Hot sauce for serving

Instructions

Soak the beans. Place beans in a large bowl and cover with water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Brown the ham. Heat bacon drippings in a large Dutch oven over medium heat. Add diced ham and cook for 4–5 minutes, until lightly browned. Remove and set aside.
Cook the onion. Add onion to the same pot and cook for 5–7 minutes, until softened. Stir in garlic and cook for 30 seconds.
Build the pot. Add beans, ham bone if using, broth, water, bay leaves, black pepper, garlic powder, and onion powder. Stir, scraping up the browned bits from the bottom.
Let it simmer. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 1½ hours, stirring occasionally. Add water as needed to keep the beans submerged.
Return the ham. Stir in the browned diced ham. Continue simmering for 30–90 minutes, until the beans are completely tender. Older beans may need additional time.
Make that 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 about 1 cup of beans against the side of the pot and stir them into the broth. Simmer uncovered for 10–15 minutes, until thickened to your liking.
Taste and serve. Add salt only after tasting—the ham and broth bring their own saltiness. Let the beans rest for 10 minutes before serving. Serve with hot sauce, if desired.

Video

Notes

Soak the beans in the refrigerator, then drain and rinse before cooking.
Keep the beans covered with liquid and simmer until completely tender; older beans may take longer.
Mash some tender beans to thicken the broth, then taste before adding salt.

Nutrition is estimated for one-eighth of the recipe using the dry bean amount, 280 g fully cooked diced ham, all listed bacon drippings and USDA low-sodium chicken broth values. Optional ham-bone meat, added salt, hot sauce and side dishes are excluded. The bay leaves are removed before serving. Ham and broth brands, discarded soaking liquid and serving size affect the estimate.

Nutrition