How to Make Soup Beans in a Crockpot

Soup beans are a traditional dish commonly found in the Southern United States cuisine. They make for a warm, comforting meal that’s packed with protein While soup beans can be made on the stovetop, using a crockpot is an easy hands-off approach. The slow cooking tenderizes the beans perfectly Here’s a step-by-step guide to making soup beans in a crockpot.

Ingredients Needed

• 1 pound dried beans (pinto, navy, great northern, etc.)
• 1 smoked ham hock or 2 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups water or broth
• 1 tablespoon olive oil
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Hot sauce, to taste

Step-by-Step Instructions

Prep the Beans

1. Pick through the dried beans to remove any stones or debris. Rinse under cold water.

2. Place beans in a large bowl and cover with several inches of water. Soak for 8 hours or overnight.

3. Drain the beans and give them another quick rinse

Brown the Meat

1. Chop the bacon or ham hock into 1-inch pieces.

2. Heat olive oil in a skillet over medium heat Add the meat and cook for 5 minutes until lightly browned

Cook the Beans

1. Add the soaked beans, meat, onions, garlic, bay leaves, thyme, salt, and pepper to the crockpot.

2. Pour in the water or broth until it covers the beans by 2-3 inches.

3. Cook on low heat for 8-10 hours. Check occasionally and add more liquid if needed to keep beans submerged.

4. After 8 hours, begin checking beans for doneness every 30 minutes. They are finished when very soft and creamy.

Finish and Serve

1. Once beans are tender, remove bay leaves. Mash some of the beans against the side of the crockpot to thicken the broth.

2. Taste and adjust seasonings as desired. Add hot sauce if wanted.

3. Serve the soup beans warm with cornbread, over rice, or with greens. Enjoy!

Helpful Tips

• For creamier beans, replace water with chicken or vegetable broth.

• Add a smoked turkey leg or wing along with the ham hock for extra flavor.

• Stir in chopped kale or spinach during the last 30 minutes of cooking for added nutrition.

• Garnish with shredded cheese, chopped scallions, or crumbled bacon before serving.

• Soup beans freeze well for up to 3 months. Cool completely before freezing in an airtight container.

Common Questions

What beans work best for soup beans?

Great northern, pinto, and navy are popular choices, but any small white bean will work well. Avoid red kidney beans, which don’t break down as well.

Do the beans need to be soaked first?

Yes, soaking is highly recommended. It shortens the cook time and leads to creamier, more evenly cooked beans.

How much broth or water should I use?

Plan on about 6 cups of liquid for every 1 pound of dried beans. The beans should be fully submerged.

Is it necessary to brown the meat first?

Browning the ham hock or bacon is optional, but adds nice flavor. If short on time, you can skip this step.

Can I make soup beans on the stove instead?

Absolutely! Cook the beans with the aromatics and broth in a stockpot for 1-2 hours until tender. Check often and add more liquid as needed.

With just a few simple ingredients, soup beans make for a filling, protein-packed meal with old fashioned comfort food appeal. Making them in a crockpot couldn’t be easier. The low, slow cooking ensures they turn out perfect every time. Enjoy this classic Southern specialty any day of the week.