Ham and Beans
A deeply comforting slow cooker classic — a whole bag of 15 bean mix slow cooked all day with a bone-in ham, onion, and garlic until the broth is rich and savory and the ham is falling-apart tender. Set it up in the morning and come home to one of the most satisfying dinners in this collection.
- 1 pkg Hurst's HamBeens 15 Bean Soup mix (includes ham flavor packet)
- 3–4 lb bone-in ham, meat cut into 1-inch chunks
- 6–8 cups water
- 1 large white onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- ½ tsp black pepper
- 1 packet ham flavor packet (included in Hurst's package)
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1
Sort & rinse the beans
Pour the bean mix into a colander and sort through for any debris or shriveled beans — discard anything that doesn't look right. Rinse thoroughly under cold water. No soaking required — this is the no-soak slow cooker method and it works beautifully.
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2
Prep the ham
Cut the ham meat off the bone into 1-inch chunks. Keep the bone — it goes into the slow cooker and adds incredible depth to the broth as it cooks all day. The more ham you use, the better the ratio of protein to beans in every bowl.
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3
Load the slow cooker
Add the rinsed beans, ham chunks, ham bone, diced onion, minced garlic, bay leaves, and black pepper to the slow cooker. Pour in 6–8 cups of water — enough to cover everything by at least an inch. Do not add the ham flavor packet yet.
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4
Slow cook
Cover and cook on high for 5 hours or on low for 6–8 hours, until the beans are tender but still holding their shape — not falling apart. Stir once or twice during cooking if you're around.
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5
Add the flavor packet & finish
Once the beans are tender, remove and discard the bay leaves and ham bone. Stir in the ham flavor packet. Remove the lid and cook on high for an additional 30 minutes — this concentrates the broth and deepens the flavor. Taste and adjust seasoning before serving.
- Use 4 lbs of ham: The recipe calls for 2–4 lbs — always go with 4. More ham means more protein in every bowl and a better ham-to-bean ratio when serving. Load your bowl with ham first, then add broth and beans around it.
- Keep the bone in: The ham bone slow cooks in the broth all day and releases collagen and flavor that you simply cannot get any other way — it's what makes the broth so deeply savory. Don't skip it.
- Low and slow for best results: 6–8 hours on low produces the most flavorful, perfectly textured beans. High for 5 hours works on busy days but low is always better when you have the time.
- Even better the next day: Ham and beans is one of those dishes that gets significantly better overnight as the flavors continue to develop. Make a big batch and enjoy it all week — it keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months.
- Serving suggestion: Ladle into bowls making sure to get plenty of ham in each serving. A slice of your favorite low-carb bread on the side for dipping into the broth is a classic pairing — or serve alongside our Apple Cabbage Slaw for a bright contrast.