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Southern Ham and Brown Beans

Rated as 4.56 out of 5 Stars

"This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage."
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Ingredients

3 h 10 m servings 272 cals
Original recipe yields 8 servings

Directions

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  1. Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
  2. Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
  3. Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Footnotes

  • Cook's Note:
  • This recipe is also very good with diced ham added, and a can of chopped green chilies.

Nutrition Facts


Per Serving: 272 calories; 6 g fat; 37.7 g carbohydrates; 16.7 g protein; 17 mg cholesterol; 323 mg sodium. Full nutrition

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Reviews

Read all reviews 149
  1. 189 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I give this 4 out of 5 because it is a good recipe true to form, but there are some techniques that could help make sure the beans turn out the way you want them to - that is, nice and creamy be...

Most helpful critical review

My hubby raved about this one, he's a big "southern cookin'" fan. :) One thing to note, MAKE SURE you don't keep the pot covered when it is simmering for the 3 hours. I checked on mine abo...

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I give this 4 out of 5 because it is a good recipe true to form, but there are some techniques that could help make sure the beans turn out the way you want them to - that is, nice and creamy be...

scrumptious recipe Sarah! I soaked my beans (pinto) overnight. I read somewhere that you should add the salt at the last hour of simmering because salt can make beans tough. I did that, and coo...

I'm the original submitter for this recipe and I'd just like to give a quick side note... The liquid should be 4 cups water, 4 cups chicken or veggie broth, the salt should not be added til tow...

I made it with great northerns and it was delish.

Thinking what to do with the ham bone from our Easter dinner and decided to make the family's favorite stand by; Ham and Beans!!! Wonderful, easy, versatile recipe! Only two things I did diffe...

Thanks for this recipe. I am a native Texan and with only slight adjustments can now make beans like they should be. I like the six hour cooking best too.

I've finally found it! I have been looking for this recipe for months. This has to be the best ham and bean recipe ever. I followed it as writen and cooked it for 6 hours and ate the whole pot m...

My hubby raved about this one, he's a big "southern cookin'" fan. :) One thing to note, MAKE SURE you don't keep the pot covered when it is simmering for the 3 hours. I checked on mine abo...

I've been making brown/soup beans as my mother and grandmother always have, not adding any spices, just what they refer to as "fatback." I used the "fatback" for this recipe as well, but used th...