Description
This classic Southern ham and beans meal is pure comfort food. Tender white beans simmered slowly with smoky ham create a rich, savory broth, while golden cornbread adds the perfect crumbly contrast. Simple, hearty, and deeply satisfying, this dish is the kind of meal that warms you from the inside out.
Introduction
Ham and beans have long been a staple of home kitchens, especially as a smart and delicious way to use leftover ham. Slow-cooked until creamy and flavorful, the beans absorb every bit of savory goodness. Paired with homemade cornbread, this meal feels rustic, filling, and timeless.
Why You’ll Love This Recipe
This recipe is budget-friendly, easy to prepare, and perfect for meal prep. It uses basic pantry ingredients, improves with time, and delivers big flavor with minimal effort. It’s also incredibly comforting and ideal for cold days or busy evenings.
Ingredients
For the Ham and Beans
1 pound dried great northern beans or navy beans
1 meaty ham hock or 2 cups chopped ham
1 medium onion, diced
2 cloves garlic, minced
6 cups water or low-sodium chicken broth
1 bay leaf
½ teaspoon black pepper
Salt to taste
For the Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar optional
1 cup milk or buttermilk
1 large egg
¼ cup melted butter or oil
Instructions
Step 1: Prepare the Beans
Rinse the beans and soak overnight in plenty of water. Drain and rinse again before cooking.
Step 2: Cook the Ham and Beans
In a large pot, add beans, ham, onion, garlic, bay leaf, and water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, stirring occasionally, until beans are tender and creamy. Remove bay leaf and adjust seasoning with salt and pepper.
Step 3: Preheat for Cornbread
Preheat oven to 400°F 200°C. Grease a baking dish or skillet.
Step 4: Make the Cornbread Batter
In a bowl, mix cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk milk, egg, and melted butter. Combine wet and dry ingredients until just mixed.
Step 5: Bake the Cornbread
Pour batter into prepared pan. Bake for 18 to 22 minutes until golden and a toothpick comes out clean. Let cool slightly before slicing.
Variations
Add smoked sausage for extra flavor.
Include diced potatoes for a thicker stew.
Use jalapeños or hot sauce for heat.
Swap ham for smoked turkey for a lighter version.
Tips for the Best Results
Soaking beans shortens cooking time and improves texture.
Simmer gently to avoid breaking the beans.
Cornbread tastes best warm with butter.
The dish thickens as it rests.
Storage Tips
Store ham and beans in an airtight container in the refrigerator for up to 4 days. Cornbread can be stored separately for 2 days at room temperature or refrigerated for 5 days.
Serving Suggestions
Serve hot with cornbread on the side or crumbled on top.
Add sliced onions or hot sauce for extra flavor.
Pair with collard greens or a simple salad.
FAQs
Can I use canned beans
Yes, reduce cooking time and liquid, and simmer just long enough to develop flavor.
Do I need to soak the beans
Soaking is recommended but not required. Unsoaked beans will need longer cooking time.
Can this be made in a slow cooker
Yes, cook on low for 7 to 8 hours or high for 4 to 5 hours.
Is this freezer-friendly
Ham and beans freeze well for up to 3 months. Cornbread is best fresh.
Conclusion
Southern ham and beans with cornbread is a humble dish with rich tradition and unbeatable comfort. It’s filling, flavorful, and made to be shared. Whether you’re using leftovers or cooking from scratch, this meal delivers warmth, nostalgia, and satisfaction in every bite.