Ham Great Northern Beans (Print View)

Tender Great Northern beans with savory ham and vegetables slow-cooked for rich, comforting flavors.

# Components:

→ Beans & Legumes

01 - 1 pound dried Great Northern beans, rinsed and sorted

→ Meats

02 - 1 meaty ham bone or 2 cups diced cooked ham

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken broth
08 - 2 cups water

→ Herbs & Spices

09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - Salt to taste

# Directions:

01 - Rinse and sort dried beans to remove debris. Soak overnight if desired for softer beans and reduced cooking time, though soaking is not required for slow cooker preparation.
02 - In a 6-quart slow cooker, combine beans, ham bone or diced ham, onion, carrots, celery, and garlic.
03 - Pour chicken broth and water into the slow cooker. Add bay leaves, thyme, and black pepper.
04 - Stir gently to combine ingredients. Cover and cook on low setting for 8 hours until beans are tender and flavors have melded completely.
05 - Remove ham bone from slow cooker if using. Shred any meat from the bone and return to soup. Discard bone and bay leaves.
06 - Taste soup and adjust seasoning with salt as needed. Serve hot, optionally garnished with fresh parsley.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, filling your kitchen with an irresistible aroma.
  • One ham bone or a bit of leftover ham transforms humble beans into something deeply satisfying and rich.
  • It feeds a crowd without requiring fancy techniques or constant attention.
02 -
  • Don't oversalt—taste first, then add only what feels necessary, since ham is naturally salty and the broth likely contains sodium too.
  • The beans will continue to soften even after cooking stops, so don't panic if they seem slightly firm at the 8-hour mark; they'll reach the perfect texture.
03 -
  • If you forgot to sort your beans and find a pebble mid-chew, don't feel bad—everyone has done this; just spit it out and keep going.
  • Toasting the dried beans in a dry skillet for a few minutes before adding them to the slow cooker adds a subtle nutty depth that surprises even people who think they know this soup.
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