Crockpot Creamy White Beans with Ham

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## Crockpot Creamy White Beans with Ham

  • Prep time: 15 minutes (plus overnight soak)

  • Cook time: 7–8 hours (Low) or 4–5 hours (High)

  • Servings: 6–8

  • Cuisine: American Comfort

## Ingredients

Category Ingredient Quantity
Legumes Dried Great Northern or Cannellini beans 1 lb (16 oz)
Protein Leftover ham bone or smoked ham hock 1 piece
Protein Cooked ham, diced 2 cups
Vegetables Yellow onion, finely chopped 1 large
Vegetables Carrots, diced 2 medium
Vegetables Celery stalks, diced 2 stalks
Aromatics Garlic, minced 4 cloves
Liquid Low-sodium chicken broth 6 cups
Seasoning Dried thyme 1 tsp
Seasoning Bay leaves 2 leaves
Seasoning Black pepper & Smoked paprika ½ tsp each

### Instructions

  1. Prep the Beans: Rinse the dried beans and pick out any debris. Soak them overnight in a large bowl of water (at least 2 inches above the beans). Drain and rinse before using.

  2. Layer the Crockpot: Place the soaked beans, onion, carrots, celery, garlic, and diced ham into the slow cooker. Nestled the ham bone or hock in the center.

  3. Season: Add the thyme, smoked paprika, black pepper, and bay leaves.

  4. Add Liquid: Pour in the chicken broth. Ensure the liquid covers the ingredients by at least an inch.

  5. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours. The beans should be very tender.

  6. The “Creamy” Secret: Remove the ham bone and bay leaves. Take 1 cup of the beans/liquid and blend them (or mash them with a fork) then stir back into the pot. This creates that signature thick texture.

  7. Final Touch: Shred any meat remaining on the ham bone and add it back in. Taste for salt (the ham is salty, so you likely won’t need much) and serve.

### Notes & Tips

  • Salt Warning: Do not add salt at the beginning. Salt can sometimes prevent dried beans from softening properly, and the ham bone provides a lot of sodium naturally. Season at the very end.

  • Acid is Key: A squeeze of fresh lemon juice or a teaspoon of apple cider vinegar stirred in right before serving cuts through the richness and brightens the flavor.

  • The Quick Soak: If you forgot to soak overnight, boil the beans in water for 2 minutes, remove from heat, let sit for 1 hour, then drain.

### Nutritional Info (Per Serving)

  • Calories: 345 kcal

  • Protein: 26g

  • Fiber: 12g

  • Fat: 6g

  • Carbohydrates: 48g

### Health Benefits

  • High Fiber: Excellent for digestive health and maintaining steady blood sugar levels.

  • Lean Protein: White beans and ham provide a significant protein boost for muscle repair.

  • Micronutrients: Rich in potassium, iron, and folate.

### Questions & Answers

Q: Can I use canned beans instead?

A: You can, but the texture won’t be as creamy. If using canned, reduce the broth to 3 cups and cook on Low for only 2–3 hours.

Q: Why are my beans still hard after 8 hours?

A: This usually happens if the beans are old or if your water is “hard” (high mineral content). Adding a pinch of baking soda to the soaking water can help soften stubborn beans.

Q: Can I freeze this?

A: Absolutely. This soup freezes beautifully for up to 3 months. In fact, it often tastes better the next day!

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