There are two very simple ways to prepare ham and beans with your leftover, holiday ham. Both are one-pot recipes, and the only difference between the two versions is that one requires you to be home while they slow-simmer, and the other doesn’t.
To make a huge pot of ham and beans that will feed a LOT of people, or a few people two meals, I cook about 8-10 cups of beans with about 5 cups or so of chopped ham, covered in water, adding just a bit of salt and pepper.
For the stove top, I slow-simmer for four or five hours, stirring occasionally.
In the crock pot, I set it on medium/high (or the 6 hour setting for mine) and stir if and when I’m available. (If cooking longer, adjust heat to lower setting, and if you need to cook them a bit faster, use a higher heat setting.)
For either method, I usually try to soak our beans overnight (and I use whatever beans I am in the mood for, either pinto or navy or great northern). If I forget to soak them, I use the quick soak method, boiling them for 2 minutes, then leaving in water for a couple of hours.
My favorite way to serve ham and beans is over brown rice.
Simple. Delicious. Comfort food.
Ham and Beans
- a few cups of chopped ham
- several cups (8 is plenty) soaked beans
- water (enough to cover ham and beans completely)
- salt and pepper to taste
- Place desired amounts of ham and beans in slow cooker or deep pot.
- Cover in water.
- Add salt and pepper.
- Cook til tender. (For slow cookers, plan on 8 hours or more. For the stove top, it will take four or five hours.)