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A pot of ham and beans garnished with parsley.

Ham and Beans

This ham and beans recipe is the best way to use up leftover ham! Creamy white beans cook with diced ham, vegetables and seasonings to make a simple, yet totally satisfying dish that is sure to get rave reviews.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Soaking Time 8 hours
Total Time 9 hours 50 minutes
Servings 8
Calories 378kcal
Author Sara Welch


  • 1 pound dry white beans such as Great Northern
  • 2 tablespoons butter
  • 3/4 cup onion diced
  • 2 large carrots peeled, halved and cut into 3/4 inch pieces
  • 2 stalks celery sliced
  • 1 tablespoon garlic minced
  • 1 ham bone or ham hock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 8 cups water
  • 2 cups diced ham
  • salt and pepper to taste
  • 2 tablespoons parsley chopped


  • Place the beans in a large bowl and cover with cold water. Soak for 8 hours or overnight.
  • Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook for 5-6 minutes or until softened.
  • Add the garlic and cook for 30 seconds.
  • Return the soaked beans to the pot.
  • Place the ham bone, thyme, rosemary, brown sugar and bay leaf in the pot.
  • Pour the water into the pot and bring to a simmer.
  • Cook for 60-90 minutes or until beans are tender.
  • Discard the bay leaf and herb sprigs.
  • Discard the ham bone. Stir in the diced ham. If you're using a ham hock, remove the hock, cut the meat off the bone and return the meat to the pot.
  • Cook for another 10-15 minutes, then season with salt and pepper to taste.
  • Sprinkle with parsley, then serve.



Calories: 378kcal | Carbohydrates: 46g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 431mg | Potassium: 120mg | Fiber: 4g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg