Recipe

Bright Ham and Beans Recipe

Cozy beans and smoky ham, finished with lemon, herbs, and a pop of green. Comfort food with a fresh, herbal twist.

By Matt Campbell

•

4.8

Ham and beans has a reputation. It is the comfy sweatpants of dinner. Reliable, cozy, and maybe not the first thing you brag about on the group chat.

So I did what I always do when a classic feels a little too sleepy: I woke it up. This version keeps the rich, smoky backbone you want, but we finish with lemon zest, lemon juice, and a generous handful of herbs so every spoonful tastes like comfort food that opened a window.

It is pantry friendly, weeknight doable, and honestly one of the best ways to turn a leftover ham bone into something that feels brand new.

Why It Works

Smoky, savory depth from ham plus a quick sauté of aromatics to build flavor fast.
Creamy beans without cream by partially mashing a scoop of beans right in the pot.
Bright finish from lemon and herbs added at the end, so they stay fresh and punchy.
Flexible and forgiving whether you use dried beans, canned beans, or whatever herbs you have.

Pairs Well With

Storage Tips

Refrigerate: Let the beans cool, then store in an airtight container for up to 3 to 4 days. The stew thickens as it sits. That is normal and honestly kind of wonderful.

Reheat: Warm gently on the stove over medium low heat, adding a splash of water or broth to loosen. Taste again and add a squeeze of lemon to bring the brightness back.

Freeze: Freeze in portioned containers for up to 3 months. For best texture, thaw overnight in the fridge, then reheat slowly.

Herb tip: If you know you are freezing it, hold back some of the fresh herbs and add them after reheating for the freshest flavor.

Common Questions

Can I use canned beans instead of dried?

Yes. You will lose a little of the ham bone simmer magic, but it is still delicious. Sauté the aromatics as written, then use 3 (15-ounce) cans of cannellini or great northern beans, rinsed and drained. Use about 4 cups broth for a stew-like consistency (add more if you want it soupier). Simmer with the ham for 20 to 30 minutes so the flavors mingle, then finish with lemon and herbs.

What if I do not have a ham bone?

No problem. Use 2 to 3 cups diced cooked ham plus 1 smoked ham hock, or even a little smoked sausage. If you have none of that, add a pinch of smoked paprika and use a good broth.

How do I keep the beans from blowing out and turning to mush?

Keep it at a gentle simmer, not a rolling boil, and avoid adding acid (lemon, vinegar, tomatoes) until the beans are tender since acid can slow softening. Stir occasionally so nothing sticks, and cook until the beans are creamy, not just “done by the clock.” Salt is fine, but because ham varies wildly, I prefer to season to taste near the end so you do not accidentally oversalt the whole pot.

Can I make this in a slow cooker?

Yes. Sauté the aromatics first if you can, then add everything except lemon, herbs, and greens. Cook on low 7 to 8 hours until the beans are tender. Safety note: if you are using kidney beans, boil them for 10 minutes before adding them to a slow cooker. Finish with lemon and herbs right before serving.

How do I make it even brighter?

Add extra lemon zest, a spoonful of champagne vinegar, or stir in a few handfuls of baby spinach to wilt at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy pot or Dutch oven
Cutting board and knife
Wooden spoon
Fine grater or microplane (for lemon zest)
Ladle
Optional: potato masher (for quick creaminess)

Ham and beans is the kind of meal that feels like it belongs in someone else’s kitchen memory, like a pot that has been simmering since noon while the house does its thing. The first time I tried to make it, I nailed the cozy part and completely missed the part where you actually want a second bowl.

So I started treating it like a soup that deserved a finishing move: lemon, herbs, something green, and a quick taste check at the end. Suddenly it went from “this is fine” to “wait, what did you put in this?” That is the energy I want in my future restaurant too. Familiar food, but with a little spark.

Bright Ham and Beans Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 6

Ingredients

1 lb dried great northern beans (or cannellini), picked over and rinsed
1 meaty ham bone or 1 ham hock (plus 1 to 2 cups diced cooked ham if your bone is lean)
1 tbsp olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 bay leaf
1 tsp Dijon mustard
6 to 8 cups low sodium chicken broth (or water, or a mix)
1 small lemon, zested and juiced (about 1 tsp zest and 1 to 2 tbsp juice, to taste)
1/2 cup chopped fresh herbs (parsley and dill are my favorite combo, or parsley and chives)
2 cups baby spinach or chopped kale (optional, for extra green)
Optional to serve: extra lemon wedges, flaky salt, good olive oil, hot sauce, grated Parmesan

Quick swap: For a weeknight version, use 3 (15-ounce) cans beans, rinsed and drained, and reduce the broth to about 4 cups. Simmer 20 to 30 minutes.

Instructions

Soak the beans (optional but helpful). If you have time, cover beans with plenty of water and soak 8 to 12 hours. Drain and rinse. If you are skipping the soak, the cook time can run longer and you will likely need the higher end of the broth range.
Sauté the flavor base. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds.
Build the pot. Add drained beans, ham bone or hock, bay leaf, Dijon, pepper, and 6 cups broth. Bring to a boil, then reduce to a gentle simmer. If your beans are unsoaked, start with 7 cups (or be ready with an extra cup to pour in as it cooks) so the pot does not run dry.
Simmer until tender. Cover partially and simmer 75 to 95 minutes for soaked beans, stirring every 10 to 15 minutes, until beans are creamy and tender. If you did not soak, plan for 90 minutes to 2 hours depending on bean age and your water, and add broth as needed to keep things loose and prevent sticking. Cook until the beans are tender, not until the timer says you are done.
Shred the ham and make it creamy. Remove the ham bone or hock to a plate. Pull off the meat, chop it, and return it to the pot. Discard bone, skin, and excess fat. (If you used a ham hock and it is not very meaty, that is normal. It is still doing flavor work. Add diced ham if you want it heartier.) For a thicker stew, mash a scoop of beans against the side of the pot or use a potato masher for 5 to 10 quick presses. If you want, skim off excess fat from the top before finishing.
Brighten it up. Turn heat to low. Stir in lemon zest, 1 to 2 tablespoons lemon juice (to taste), and the herbs. If using spinach or kale, stir it in now and let it wilt 1 to 2 minutes. (This is why we wait on the lemon: acid can slow softening if it goes in too early.)
Final seasoning. Taste and add salt as needed. Ham varies wildly, so go slow. Serve hot with extra herbs and lemon wedges if you want it extra zingy.

Nutrition information is estimated.

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