Southern Crockpot Soup Beans with Ham
Sit Down, Let Me Tell You About Soup Beans
So, picture this: an icy Sunday somewhere south of Kentucky’s thumbprint, rain spitting sideways against the window, and—because I can’t help myself—I’m in the kitchen, prepping the one meal that always reminds me of my Granny’s house: Southern Crockpot Soup Beans with Ham. Now, I won’t lie—half the time, I’m making this just for the smell alone. There’s something about beans bubbling away with a hunk of ham that’s basically a hug for your soul. Anyway, last time I made these, I forgot to add the onion until halfway through (whoops), and it still turned out great. Goes to show, even a distracted cook can’t ruin this comfort food classic.
Why You’ll Love This Old-School Bean Pot
I make this when I’m craving something honest—no fancy fuss, just old-fashioned grub that fills everyone up without emptying my wallet (or requiring me to hover over the stove for hours). My family goes crazy for this because it tastes like home, especially with a chunk of cornbread on the side (or white bread if I forgot to bake, which, well, happens). And honestly, this whole thing basically cooks itself; perfect for when I’d rather watch reruns and sip sweet tea than stand around stirring. If you forget to soak the beans, don’t sweat it; more on that in the notes. I’ve scrambled to fix that too many times to judge.
What You’ll Need (And How My Granny Always Did It, But You Do You)
- 1 pound dried pinto beans (navy beans work fine too—honestly, whatever’s hanging out in your pantry. Even that bag you’re not sure how long it’s been there.)
- 1 ham hock or about 2 cups chopped leftover ham (I sometimes chuck in smoked turkey legs if they’re on sale)
- 1 large onion, diced (I once used a yellow and a red that were both half-shriveled—totally worked)
- 2 cloves garlic, minced (let’s be real—sometimes I just shake in garlic powder when I’m in a hurry)
- 6-8 cups water (Granny swore by well water, but I use whatever comes out of the tap. Some folks say chicken broth instead—tastes good, but I feel fancy doing that)
- 1 bay leaf (optional. If you forget it, I doubt anyone will notice)
- Big pinch black pepper (and salt, but not ’til later—ham does most of the heavy lifting)
Alright, Let’s Get Cooking (Just Don’t Rush It)
- Sort and rinse the beans. Sounds boring (and is), but don’t skip. Pick out anything weird looking, rocks, or beans that look like they’ve seen better days.
- Soak them, if you remember. Overnight’s ideal—just dump ’em in a bowl with water. If not, toss them straight in. They’ll just need a bit longer to cook (sometimes the beans split, but doesn’t affect the taste).
- Chuck everything into the slow cooker. Beans, ham hock (or chopped ham), onion, garlic, bay leaf, and pepper. Pour water to cover (don’t drown the poor things, but be generous). Lid on.
- Cook on low forever—or at least 8 hours. High works too if you’re impatient—about 4-5 hours. Stir now and then if you remember. At around the 7-hour mark, this is when I sneak a taste. If the beans are creamy and the meat falls apart, you’re golden.
- Remove the ham hock. Shred any meaty bits off the bone, toss ’em back in. Give it a stir. Now, taste for salt—a bit at a time. Don’t overdo it; you can always add, but you can’t take away. This is where the magic happens.
- Scoop out the bay leaf (I usually forget, but hey, just don’t eat it by accident).
Notes From the “I’ve Learned the Hard Way” File
- I used to think you had to add salt early, but honestly, if you wait ’til the beans are soft, they pick up just the right amount of flavor (probably something science-y).
- Beans cooking unevenly? It’s probably the hard water—try a pinch of baking soda next time (learned that form my neighbor Doris, actually).
- If you overshoot the water and it’s a bit soupy, ladle some out or mash a handful of beans against the side to thicken it up.
I’ve Tried These Variations—Here’s What Worked (And Didn’t)
- I once added diced carrots and celery. It was okay—maybe reminded me too much of vegetable soup. Didn’t get any complaints, but nobody raved.
- Smoked turkey legs glide right in for ham (when I’m trying to lower the salt), but keep that in mind: you’ll want more herbs.
- Tried soaking beans in Dr Pepper—don’t. Not my finest hour.
- Add a dash of hot sauce toward the end if you like a little heat, but tread lightly unless your crowd is chili-heads.
Tools I Use (Or How I’ve Gotten Creative When I Had To)
I use an old 6-quart Crockpot. If you don’t have one that big, cut the recipe—or go for the stovetop (low and slow, just keep an eye on it). I have, in a pinch, used a big stockpot in a low oven, but don’t wander off too far because it’ll dry out if you’re not careful.
Keeping Leftovers (If You’re Lucky!)
This stores great in the fridge for 3-4 days, maybe longer. But honestly, in my house it never lasts more than a day! Freezes like a dream—just let it cool completely first. Freeze in solo-serve batches for an easy work lunch.
Here’s How We Serve Ours—Don’t Judge
With buttery cornbread (sometimes from a mix, sometimes from scratch—no shame). Some relatives of mine swear by chopped raw onion and a splash of vinegar right on top. I like mine with a drizzle of hot sauce and, don’t laugh, sometimes a little sweet relish. There’s usually a side of some kind of pickle, too. Why? Because Granny did it, and it stuck.
Lessons Learned—Read Before You Rush!
- I once tried cranking my slow cooker to high for the whole time, thinking I’d be clever. Eh. The beans were kind of tough. Patience, grasshopper.
- Forgot to pick over the beans once—bit down on something that wasn’t bean. Won’t do that again.
- Don’t skip the water check at halfway—better to add a little more than end up scraping stuck-on beans from your crockpot (ask me how I know).
Questions Folks Always Ask Me
- Do I really have to soak the beans?
- Nope. It helps them cook more evenly, but I’ve skipped plenty of times. Just plan for a longer cook and check for doneness.
- Can I use canned beans?
- You can (I have, in a crisis), but the texture isn’t quite the same, and you’ll want way less cooking time—just heat it through with the ham to meld everything together.
- What if I don’t have ham?
- Slip in bacon, a smoked turkey leg, or just go vegetarian (add smoked paprika or a touch of liquid smoke and a splash more salt; still good!)
- Will other beans work?
- Yes, and actually, black beans come out real nice. The spirit is just slow-cooked, creamy comfort (don’t let rules hem you in).
- Does it taste better the next day?
- Heck yes. The flavors settle and cozy up to each other. But also, good luck having any left.
So, there you go—my slightly chaotic, definitely comforting guide to good ol’ Southern Crockpot Soup Beans with Ham. Let me know if you manage to make them without a little cornbread or, as my uncle would say, a mess left on the stove. Happy cooking, friend!
Ingredients
- 1 pound dried pinto beans, rinsed and sorted
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth or water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
Instructions
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1Rinse and sort the dried pinto beans to remove any debris.
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2Add beans, ham bone or diced ham, diced onion, minced garlic, chicken broth or water, salt, pepper, thyme, and bay leaves to a slow cooker.
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3Stir to combine. Cover and cook on low for 8 hours or until beans are tender and creamy.
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4Remove the ham bone, if used, and pick off any meat to add back into the soup. Discard bay leaves.
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5Taste and adjust seasonings as needed before serving. Serve hot with cornbread, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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