If you have leftover ham, ham and bean soup is the best thing to do with it! You can make this tasty soup on the stove, in an instant pot, or in the slow cooker.
Ham and beans is a classic comfort food pairing that everyone loves. The combination of smoky, salty ham with creamy beans is deeply satisfying. While traditionally ham and beans takes hours to make with dried beans, using canned beans cuts the prep time down substantially. You can have hearty bowls of ham and beans ready in under an hour with just a few simple ingredients.
Canned beans make ham and beans an easy weeknight meal. No overnight soaking or long simmering required. And contrary to popular belief, you can still get a rich, flavorful pot of beans without using dried. The key is building plenty of flavor into the cooking liquid.
Read on for a simple guide to making tasty ham and beans with canned beans in just a few easy steps.
Benefits of Canned Beans for Ham and Beans
Here’s why canned beans are a smart shortcut for ham and beans
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Ready to use: No need to plan ahead and soak dry beans overnight. Open the can and they’re ready to cook.
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Cooks quickly: Simmering time is reduced from hours to about 30 minutes.
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Saves time: Total hands-on time is less than 10 minutes for a hearty pot of beans.
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More nutrients Canned beans retain more nutrients since they are cooked right after picking
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Great texture: Carefully cooked, high-quality canned beans have a smooth, creamy texture.
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Adds flavor fast: Still get rich flavor by simmering with smoked ham and aromatics.
While dried beans have their place, canned beans are an easy route to fast ham and beans any night of the week.
Tips for Making Ham and Beans with Canned Beans
Follow these simple tips for the best canned bean ham and beans:
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Use high-quality canned beans like Eden Organic or Bush’s. Cheaper brands can be starchy or mushy.
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Look for low or no sodium added canned beans to control salt content.
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Rinse and drain beans well to remove excess starch and salt.
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Sauté aromatics like onion, celery, garlic and spices for added flavor.
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Use smoked ham hocks, bones or deli ham for the richest flavor.
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Simmer for 20-30 minutes to allow flavors to meld.
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Mash a few beans against the pot to thicken and creamify.
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Adjust seasoning at the end with ham, salt, pepper, hot sauce etc.
Now let’s get into the easy step-by-step method!
Ingredients Needed
- 3 cans (15oz) low sodium great northern beans, rinsed and drained
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1⁄2 teaspoon black pepper
- 1 smoked ham hock or 1 pound cubed deli ham
- 6 cups chicken or vegetable broth
- Hot sauce, to taste
- Chopped parsley, for garnish
Step-by-Step Instructions
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Heat oil and sauté aromatics: In a large pot, heat olive oil over medium high heat. Sauté onion, carrots, celery, garlic, bay leaf, thyme and pepper until softened.
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Add broth, beans and ham: Pour in broth then add rinsed beans and ham hock or cubed ham. Bring to a boil.
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Simmer: Reduce heat and simmer for 20-30 minutes, until beans are very tender and ham is cooked through.
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Mash beans: Use a potato masher or fork to mash some beans against the side of the pot to thicken.
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Season and serve: Discard bay leaf and ham bone. Season to taste with hot sauce if desired. Garnish bowls with chopped parsley. Enjoy!
Recipe Variations
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Add diced smoked sausage along with the ham.
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Use pinto, cannellini or navy beans instead of great northern.
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Add a pinch of dried sage or rosemary for extra flavor.
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Stir in a chopped bunch of kale or spinach at the end.
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Top bowls with shredded cheddar cheese, sour cream or green onions.
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Make it vegetarian by omitting the ham and adding smoked paprika.
No matter how you vary it, ham and beans made with canned beans is an easy, hearty and comforting meal the whole family will love. The smoky ham and creamy beans are so satisfying.
More Tips for Canned Bean Ham and Beans
Here are a few additional tips to ensure canned bean success:
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Look for BPA-free cans to avoid harmful chemicals leaching into food.
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Give beans a quick rinse to wash away excess salt and starch.
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Swap half the water for chicken stock for a flavor boost.
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Add ham bone or hock while simmering for extra richness.
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Mashing some beans against the pot thickens broth nicely.
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Leftovers can be frozen for up to 3 months for quick meals later.
With just a few ingredients and minimal hands-on time, you can enjoy hearty ham and beans any night of the week thanks to canned beans. They make this classic comfort food simple, budget-friendly and delicious.
Common Questions About Canned Bean Ham and Beans
What is the best type of canned beans to use?
Great northern, cannellini and navy beans hold their shape well during simmering. Avoid chickpeas or black beans, which tend to get too mushy.
Do you drain and rinse the canned beans?
Yes, always drain and rinse canned beans to remove excess salt, starch and liquid. Be sure to shake off as much liquid as possible.
How long do you cook ham and beans with canned beans?
Simmer for 20-30 minutes to allow the flavors to meld and beans to become very tender. The beans are already cooked so no long simmering required.
How do you add flavor without a ham bone?
Sauté aromatics, use chicken stock, and season well with smoked ham, bay leaf, pepper and other spices for a flavor boost without the bone.
Can you freeze ham and beans made with canned beans?
Yes, it freezes very well! Cool completely then store portions in airtight containers or bags up to 3 months. Thaw overnight before reheating on the stovetop.
Enjoy Classic Ham and Beans Minus the Hassle
Canned beans make it so easy to enjoy comforting bowls of ham and beans any night of the week. With just a quick sauté to build flavor and a short simmer, you can bypass the overnight soaking and long cooking required for dried beans.
Use this simple guide for making quick yet tasty ham and beans with canned beans. Customize it to your taste by stirring in vegetables, extra seasonings or toppings. Hearty and satisfying ham and beans can be on the table in under an hour thanks to the shortcut of canned beans.
Ham and Bean Soup:
Ham and bean soup is a classic. It was one of my favorite meals as a child, especially when served with homemade cornbread. As cozy as it is tasty, this is the best way to use up any leftover ham you may have. If you don’t have any extra ham, you can also use diced ham that has already been cooked. I like to consider mine a little bit “upgraded” if you will. We make a simple broth with smoked paprika, thyme, sage, rosemary, and the ham bone (don’t worry if you don’t have one). This gives the food a lot of great flavor.
The best thing about this recipe might be that it can be made in a variety of ways. If you’d rather, you can cook it on the stove, in your Instant Pot, or in your slow cooker. Let’s chat about the differences so you can pick one!.
- For the stove top method, you’ll need a big pot or Dutch oven with a heavy bottom. It tastes best when you use both butter and olive oil to cook the onions, garlic, and hambone if you have one. After that, you just need to add the rest of the ingredients and let it cook for a while. Let it cook on low heat for about 60 to 90 minutes on the stove. The longer it goes, the better the flavor.
- You will need to cook down the onion, garlic, and ham bone before adding them to the slow cooker. This method starts out the same as the first one. After that, put everything in and cook on low for 6 to 8 hours.
- Method with an instant pot: This is the fastest way to make it, but I like making mine on the stove better. This is the fastest way to make this soup. You can make a one-pot meal out of it because you can sauté it in the instant pot. Then, just cook on the soup setting for 30 minutes.
Ham and Bean Soup Recipe Notes:
- I need to use the ham bone and 1-2 cups of chopped leftover ham for this recipe. I like both for best flavor and a meatier soup. If you don’t have the ham bone, don’t worry. You can make the broth with just diced leftover ham, or you can add broth to some of the water to make it taste better.
- If you don’t have a ham bone and need some broth for flavor, this recipe only calls for water. If you want to use only broth, don’t. That will make your soup way too salty.
- I think you should wait to add salt to this soup until it’s completely done cooking. There is a lot of salt in the ham and ham bone, which makes the soup taste better. I don’t always need to add salt when I cook ham. Sometimes I just need to add more pepper.
- This soup can be made with either canned or dried white beans. Any type of white beans are perfectly fine. Remember that dried beans need to be soaked overnight, so follow the directions on the package. Canned beans don’t need soaked, just drained and rinsed. Please note the changes below in the recipe card. If you use dried beans, add them to the soup earlier than if you use canned beans.
- Use the herbs you already have! I always have dried thyme, rosemary, and sage on hand. You can also use fresh if you have that. If you don’t have any of those spices, you can add more of another one. If you can help it, don’t skimp on them; they give your broth its flavor.
- Make this soup ahead of time and put it in the fridge for up to three days. Let it cool down all the way, and then freeze it for up to three months. Let the soup thaw overnight in the fridge before heating it up for the best results.
