Pioneer Woman Slow Cooker Ham and Beans

Pioneer Woman Slow Cooker Ham and Beans is made with dried navy beans, a hearty leftover ham bone (or ham hocks), onions, and simple seasonings. This recipe creates a thick, savory, and incredibly comforting soup where the beans become creamy and infused with smoky pork flavor. It is the absolute best way to use up a leftover holiday ham bone and makes for a satisfying, stick-to-your-ribs dinner on a chilly day.

Try More Recipes:

• Pioneer Woman Slow Cooker White Chicken Chili
• Pioneer Woman Stuffed Pepper Casserole
• Pioneer Woman Tex Mex Chicken Casserole

🧡 Why You Will Love This Slow Cooker Ham and Beans:

• Budget-Friendly: Dried beans are one of the cheapest protein sources available. Combined with leftover ham, this meal costs pennies per serving.
• Zero Effort: It is a classic “dump meal.” There is no pre-cooking or sautéing required; everything goes straight into the slow cooker.
• Creamy Without Cream: As the beans slow cook, they naturally break down and release starches, creating a rich, velvety broth without adding a drop of dairy.
• Freezer Gold: This soup freezes beautifully. Make a big batch and save half for a busy night next month.
• Nostalgic Flavor: It tastes like old-fashioned country cooking—smoky, salty, and savory.

🍖 Slow Cooker Ham and Beans Ingredients

• 1 lb (450g) dried navy beans (or Great Northern beans)
• 1 large meaty ham bone (or 2 ham hocks)
• 1 large onion, chopped
• 2 cups diced cooked ham (optional, for extra meat)
• 6 to 8 cups water (enough to cover beans by 2 inches)
• 1 tsp black pepper
• 1/2 tsp dried thyme (optional)
• Salt (only add at the end, if needed)
• Parsley (for garnish)

🥘 How To Make Pioneer Woman Slow Cooker Ham and Beans

1. Soak the Beans (Recommended): Place the dried beans in a large bowl and cover with cool water. Let them soak overnight (or for at least 8 hours). Drain and rinse them well. Note: You can skip this, but soaking ensures creamy, evenly cooked beans.
2. Combine Ingredients: Add the drained beans, chopped onion, and the ham bone (or hocks) to the slow cooker.
3. Add Liquid: Pour in 6 to 8 cups of water. You want the water level to be about 2 inches above the surface of the beans.
4. Season: Add the black pepper and thyme. Do not add salt yet, as the ham bone is salty and salt can toughen the beans if added too early.
5. Slow Cook: Cover and cook on Low heat for 8 to 10 hours (or on High for 5 to 6 hours) until the beans are completely tender and creamy.
6. Extract Meat: Carefully remove the ham bone from the pot. Pull off any meat still attached to the bone and shred it. Discard the bone and fat/gristle.
7. Finish: Return the shredded meat to the pot. If you have extra diced ham, add it now. Mash a few beans against the side of the pot to thicken the broth if desired. Taste the soup and add salt only if necessary.
8. Serve: Ladle into bowls and sprinkle with fresh parsley.

📍 Recipe Tips

• The Salt Rule: Salt can prevent dried beans from softening properly. Always wait until the beans are fully cooked before tasting and seasoning with salt.
• To Soak or Not to Soak? Pioneer Woman generally recommends soaking to reduce cooking time and improve digestibility. If you don’t soak, you must cook on Low for closer to 10 to 12 hours and add an extra cup of water.
• Acid Finish: If the soup tastes “flat” or too rich, stir in 1 teaspoon of apple cider vinegar or lemon juice right at the end. It wakes up the flavors.
• Bean Age: Old dried beans (that have been in the pantry for years) take much longer to cook and may never get fully soft. Buy a fresh bag for the best results.

🍟 What To Serve With Slow Cooker Ham and Beans?

This Slow Cooker Ham and Beans demands cornbread. A slice of sweet, crumbly cornbread is essential for dunking into the savory broth (some people even crumble it right into the bowl!). It also pairs well with fried potatoes or simple collard greens for a full Southern-style meal.

❄️ How To Store Leftovers Slow Cooker Ham and Beans?

• Refrigerate: Let the beans cool completely. Store in an airtight container in the fridge for up to 5 days. The mixture will thicken significantly as it cools.
• Freeze: Transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

♨️ How To Reheat Leftovers Slow Cooker Ham and Beans?

Important Rule: The beans will absorb the liquid in the fridge, so you must add water when reheating.

• Stovetop (Best): Place the leftovers in a pot. Add 1/2 cup to 1 cup of water or chicken broth to loosen the mixture. Heat over medium heat for 10 minutes, stirring frequently to prevent sticking.
• Microwave: Place in a bowl, add a splash of water, cover, and heat for 2 minutes, stirring halfway through.

🤔FAQs

Try More Recipes:

• Pioneer Woman Texas Caviar
• Pioneer Woman Tex Mex Chicken Casserole
• Pioneer Woman Turkey Taco

📉 Slow Cooker Ham and Beans Nutrition Facts

Serving Size: 1 bowl (serves 8)

• Calories: 320 kcal
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 450mg (depending on ham)
• Total Carbohydrate: 40g
• Dietary Fiber: 12g
• Sugars: 2g
• Protein: 24g

Pioneer Woman Slow Cooker Ham and Beans

Recipe by Imen DridiCourse: Main, Dinner, LunchCuisine: American/SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

8

minutes

Calories

320

kcal

😋A hearty, comforting soup made with dried navy beans and a savory ham bone. Slow-cooked until creamy and rich. The perfect way to use leftover holiday ham.
🕔Prep time!15min+(soaking)

Ingredients

• 1 lb (450g) dried navy beans (or Great Northern beans)

• 1 large meaty ham bone (or 2 ham hocks)

• 1 large onion, chopped

• 2 cups diced cooked ham (optional, for extra meat)

• 6 to 8 cups water (enough to cover beans by 2 inches)

• 1 tsp black pepper

• 1/2 tsp dried thyme (optional)

• Salt (only add at the end, if needed)

• Parsley (for garnish)

Directions

• Soak the Beans (Recommended): Place the dried beans in a large bowl and cover with cool water. Let them soak overnight (or for at least 8 hours). Drain and rinse them well. Note: You can skip this, but soaking ensures creamy, evenly cooked beans.
• Combine Ingredients: Add the drained beans, chopped onion, and the ham bone (or hocks) to the slow cooker.
• Add Liquid: Pour in 6 to 8 cups of water. You want the water level to be about 2 inches above the surface of the beans.
• Season: Add the black pepper and thyme. Do not add salt yet, as the ham bone is salty and salt can toughen the beans if added too early.
• Slow Cook: Cover and cook on Low heat for 8 to 10 hours (or on High for 5 to 6 hours) until the beans are completely tender and creamy.
• Extract Meat: Carefully remove the ham bone from the pot. Pull off any meat still attached to the bone and shred it. Discard the bone and fat/gristle.
• Finish: Return the shredded meat to the pot. If you have extra diced ham, add it now. Mash a few beans against the side of the pot to thicken the broth if desired. Taste the soup and add salt only if necessary.
• Serve: Ladle into bowls and sprinkle with fresh parsley.

Notes

• The Salt Rule: Salt can prevent dried beans from softening properly. Always wait until the beans are fully cooked before tasting and seasoning with salt.
  To Soak or Not to Soak? Pioneer Woman generally recommends soaking to reduce cooking time and improve digestibility. If you don’t soak, you must cook on Low for closer to 10 to 12 hours and add an extra cup of water.
  Acid Finish: If the soup tastes “flat” or too rich, stir in 1 teaspoon of apple cider vinegar or lemon juice right at the end. It wakes up the flavors.
  Bean Age: Old dried beans (that have been in the pantry for years) take much longer to cook and may never get fully soft. Buy a fresh bag for the best results.