Bean Soup / Ham and Beans

My husband calls this bean soup.  My daddy always called it just simply ham and beans.  It doesn’t get much simpler than this and this is a very hearty recipe for cold days.  I love recipes that I can put together in a crock pot so that it has all day to cook in all of the flavour and be ready when I get home from work so we can still have a good home cooked meal.

My secret here is cooking the beans with a hamhock.  This adds in a lot of good flavour, more than you’ll ever get out of a ham steak no matter how long you cook it.  The hamhocks aren’t the best though for serving, they tend to have a lot of fat and gristle and you’re stuck with very little meat but a lot of bone.  So I use ham steaks to have good tasty chunks of meat with the beans.

And of course, the best side for this is some freshly made cornbread!


3 hamhocks

1 lb ham steaks, 1/4 inch thickness

1 lb beans, navy or great white

1 Tablespoon ground sea salt

  • Empty beans into large bowl and fill with cold water.  Hand pick out any beans that are discoloured or pitted.  Use your hand to shift the beans in the water, rinsing them in the process.
  • Strain beans through a colander and shake lightly.
  • In a large stock pot or crock pot, on low heat, place rinsed beans and cover with water.  Water should be about two inches over the beans.
  • Add salt.
  • Add in hamhocks and cover.  Allow to cook for at least four hours.  The longer the better.
  • Remove hamhocks and discard.
  • Chop ham steaks into bite size chunks.  Add to beans.
  • Serve once ham steak chunks are warmed.



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