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A hearty bowl of slow cooker ham and beans, garnished with fresh parsley, with a spoon resting in the bowl.
Emily Carter

Slow Cooker Ham and Beans

A classic, comforting ham and beans recipe made effortlessly in your slow cooker. This budget-friendly meal is perfect for a hearty family dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 268
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Great Northern beans dried, sorted and rinsed
  • 2 ribs celery diced
  • 1 large carrot peeled and diced
  • 1 large white onion diced
  • 2 cups diced ham cooked
  • 8 cups water
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1 packet ham flavored concentrate or 1 teaspoon ham bouillon granules
  • nonstick cooking spray

Equipment

  • 1 slow cooker 6-quart or larger
  • 1 knife
  • 1 Cutting board
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Large spoon for stirring and mashing

Method
 

  1. Lightly spray the inside of your slow cooker with nonstick cooking spray.
  2. Carefully sort and rinse the dried Great Northern beans under cold running water, discarding any small stones or shriveled beans.
  3. Add the diced celery, carrot, and onion to the slow cooker. Top with the diced ham.
  4. Pour the rinsed beans over the ham and vegetables. Add the 8 cups of water and the black pepper.
  5. Cover the slow cooker and cook on the LOW setting for 8 to 10 hours, or on the HIGH setting for 5 to 6 hours, until the beans are very tender.
  6. Once the beans are tender, stir in the ham flavored concentrate and 1 teaspoon of salt. Taste and add more salt if needed.
  7. For a creamier broth, use a spoon or potato masher to gently press some of the cooked beans against the side of the slow cooker, mashing them slightly. Stir well to combine the mashed beans with the broth.
  8. Serve hot and enjoy your comforting ham and beans!

Notes

If you're short on time, you can use canned Great Northern beans, but be sure to drain and rinse them thoroughly and reduce the water added to about 4-6 cups, adjusting as needed.
For extra flavor, you can sauté the diced vegetables in a little olive oil before adding them to the slow cooker, but this step is optional.
Leftovers store well in an airtight container in the refrigerator for 3-4 days. They also freeze beautifully for up to 3 months.