HHeritage Kitchen

Main Dishes

Navy Beans and Ham

Navy beans and ham is a comforting pot of slow-simmered beans seasoned with smoky ham, onion and simple pantry seasonings. It is economical, filling family food, with a broth that thickens as the beans soften. Put cornbread on the table to catch every last spoonful.

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Family gathered around a table with a home-cooked meal

Prep time

15 min

Cook time

2 hr

Total time

2 hr 15 min plus soaking time

Servings

8 · about 6 to 8 servings

Origin Story

A pot of beans and a piece of smoky ham can make a full family supper out of simple ingredients. In many Black American homes, meals like this come with cornbread, something green and time for the pot to simmer. A leftover ham bone or a meaty hock seasons the whole batch, and tomorrow's bowl is often just as welcome as today's.

Ingredients

  • 1 pound dried navy beans
  • 1 meaty smoked ham hock OR approximately 2 cups chopped cooked ham
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, minced
  • 6 to 8 cups water or low-sodium chicken broth, plus more if needed
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Salt, to taste after cooking
  • Pinch of crushed red pepper, optional

Instructions

  1. 1

    Sort the navy beans, discarding any stones or damaged beans, and rinse well.

  2. 2

    Cover with plenty of water and soak overnight in the refrigerator. For a quick soak, cover with water in a pot, boil for 2 minutes, remove from the heat and let stand, covered, for 1 hour.

  3. 3

    Drain and rinse the soaked beans.

  4. 4

    Add beans, ham hock or chopped ham, onion, celery, garlic, 6 cups broth or water, bay leaf, garlic powder, onion powder, black pepper and optional crushed red pepper to a large pot. Add more liquid as needed to cover the beans.

  5. 5

    Bring to a boil.

  6. 6

    Reduce the heat, cover partially and simmer gently until the beans are tender, approximately 1 1/2 to 2 hours. Allow more time if the beans or ham hock need it.

  7. 7

    Stir occasionally and add additional liquid as needed to keep the beans covered and prevent sticking.

  8. 8

    If using a ham hock, remove it once tender, pull the meat from the bone, discard the bone and excess fat, and return the meat to the pot.

  9. 9

    Taste before adding salt because the ham may already provide plenty of seasoning.

  10. 10

    Remove the bay leaf and serve hot.

Heritage Kitchen Tips

  • Add salt near the end because smoked ham varies greatly in saltiness.
  • Mash a small spoonful of beans against the side of the pot for a thicker broth.
  • Keep the pot at a gentle simmer rather than a hard boil.
  • Navy beans thicken naturally as they sit; loosen with a little water when reheating.
  • Serve with cornbread, greens or cabbage.
  • Save a bowl for tomorrow; the smoky broth settles into the beans overnight.

Kitchen Note

Tender beans are the finish line, not the timer. Taste a few before taking the pot off the stove. Older beans can need more time, and the ham may supply all the salt you need, so season the finished broth rather than guessing at the start.

Ingredient substitutions

About 2 cups chopped cooked leftover ham
The smoked ham hock; the broth may be less smoky, so taste before adjusting seasoning.

Storage and reheating

Divide leftovers into shallow containers and refrigerate within 2 hours. Keep refrigerated for 3 to 4 days, or freeze in meal-sized portions for up to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F, stirring in a splash of water or broth to loosen the beans.

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Complete the meal

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Related guide

How Much Food Do I Need for 20 People?

A practical starting point for portions, sides and meat when you are cooking for twenty.

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