Slow Cooker Ham and Beans

There’s something about a bowl of ham and beans that feels like true comfort food. My mom used to make bean soup often, but hers always came out bland. This slow cooker ham and beans recipe, though, is a completely different story.

It’s flavorful, hearty, and simple enough to let the slow cooker do the work while you go about your day.

I make this in a 6-quart slow cooker, and it yields plenty. If you prefer a brothier consistency, add 8 cups of water instead of 6. However, the dish pictured here has a thicker, ham and beans-like consistency.

As a main course, this will easily feed 8 to 10 people, and as a side dish, it stretches to serve 12 or more. Perfect for a budget-friendly family dinner or for using up leftover holiday ham.

Ingredients for Slow Cooker Ham and Beans

• 1 lb dried Great Northern beans
• 1 lb diced ham (leftover ham works great)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups broth (or 8 cups if you like a runnier soup-style beans and ham)

How to Make Ham and Beans in a Slow Cooker

1. Rinse and sort beans, discarding any discolored ones.
2. Add beans, ham, onion powder, garlic powder, salt, and pepper to the slow cooker.
3. Pour in broth (or water) and stir.
4. Cover and cook on low for 8 hours or until beans are tender. If it’s getting up to the time to serve and they still seem a little firm, it’s fine to click it on high for an hour or two. Just note that you may need to add more liquid.
5. Stir well before serving.

• That’s it. No pre-soaking, no complicated steps. Just a classic, old-fashioned ham and beans that’s flavorful and filling.

Tips and Variations

Ham and beans is a classic dish with roots in both Southern and Midwestern kitchens, often made with leftover ham bones after big holiday meals.

Cooking the beans slowly means they soften evenly and take on all the savory flavors from the ham. It’s simple, economical, and filling.

If you’ve only had bland bean soup in the past, this recipe will change your mind. The combination of onion powder, garlic powder, and black pepper adds seasoning without overwhelming the beans.

• Spice it up: Add a pinch of crushed red pepper flakes or smoked paprika for a bolder flavor.
• Water instead of broth: You can use water instead of broth if you prefer a more economical way to make this recipe.
• Use a ham bone: If you have one leftover from a holiday dinner, let it cook with the beans for extra smoky flavor. Discard before serving.
• Make it soup-style: Use 8 cups liquid for a runnier ham and bean soup consistency.

Serving Suggestions

Ham and beans are filling enough to be a meal on their own, especially with cornbread or crusty rolls on the side.

For a larger spread, serve it as a side dish with roasted chicken, barbecue, or as part of a holiday leftovers dinner.

More Slow Cooker Bean Recipes

If ham and beans are your kind of comfort food, there are plenty of other bean recipes you can try in the slow cooker.

For something sweet and smoky at your next cookout, these slow cooker baked beans are always a hit. If you’re cooking for taco night, my slow cooker refried beans turn out creamy and full of flavor without any fuss.

For a more Southern twist, you might like slow cooker black eyed peas, which are often served on New Year’s Day but taste just as good any time of year. And when you’re looking for another way to use up leftover ham, split pea and ham soup is another classic that cooks down into a thick and hearty bowl.

Storage and Leftovers

Store leftovers in the fridge for up to 4 days in a sealed container. Reheat on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

Ham and beans also freeze well. I froze half a batch, thawed it a month later, and it reheated beautifully.

Just let it cool before freezing in airtight containers, then thaw in the fridge overnight. It will keep in the freezer for up to 3 months.