Ham and Beans is a yummy recipe to make for your family! A combination of Great Northern and Pinto Beans, thick and juicy with plenty of ham and plenty of flavor.
Ham and Beans Served Every Summer in Our Hometown.
I always think about this recipe mid-summer when our little town holds it’s Old Soldiers and Sailors Reunion. Early Friday morning of the reunion, volunteers wash and soak the Great Northern Beans. The workers hang 53 cast iron kettles on steel-pipe cooking racks. They divide the beans among the kettles, along with the other ingredients and start cooking them around 11 AM
Erie’s Bean Pot Recipe: 1400 pounds Great Northern Beans; 125 pounds bacon; 50 pounds onion; Water as needed; Salt and Pepper to taste.
Learn more about the Old Solders and Sailors Reunion, Erie, Kansas.
Erie Kansas – Bean Town USA
Our families have been participating in this annual bean feed ever since I can remember. As a girl, I recall going with my grandma and grandpa one year. We laid a blanket on the courthouse lawn and ate our dinner right there. Under the hot July sun, because there wasn’t enough shade for everyone, but there is always plenty of beans, cornbread, and desserts.
Later in the evening, our town hosts a live music concert on Main Street, with a huge fireworks display afterward. This is also the best night to catch up with friends and family for visiting.
If you ever have a chance to attend our “famous” Old Soldiers and Sailors Bean Night Reunion, I encourage you to do so. I am always amazed when I travel and meet someone who has been there. They usually cannot remember the name of the event, but they always remember the pots of beans.
Ingredients for Ham and Beans
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Instructions for Making These Beans
Presoak the Beans
In a large pot, cover the dried beans with water and bring to a boil. Boil for 2 minutes. Remove from heat, cover, and let stand 60-90 minutes until beans have soaked up most of the water. Rinse and drain.
You may also presoak the dried beans the night before by placing them in a large bowl covered with cold water. Allow them to soak overnight so they are nice and plump and ready to cook the next day. Discard any shells that have come off the beans.
Quick and Easy Options
If you want to make this recipe really easy, you may use canned Northern Beans or Navy Beans, and Pinto Beans. To do this, you’ll need approximately 4-6 cans of beans. This option would only need to cook 40-60 minutes.
Once the beans have presoaked, gather the ingredients so you have everything close at hand on the counter or table.
Using a sharp knife and cutting board, chop the ham into bite-sized pieces. Dice the sweet onion.
If you happen to have cooked ham leftovers, you may use this instead, or even a ham bone or ham hock. Whichever you might happen to have in the freezer!
Cook the Beans
Add more water to the pot of beans, enough to cover about 2 inches above the beans. Stir in the chopped ham, diced onion, kosher salt, onion powder, and freshly ground black pepper.
At this point, add one russet potato that has been poked with a knife or fork a few times.
Adding a potato to the beans may be an old-wives tale, but supposedly the potato helps remove the “gas effect” from the beans. You be the judge. I always do it. Perhaps for good luck.
Bring water to a boil. Reduce the heat and cover the pot of beans with a lid. Simmer until beans are tender about 2 1/2-3 hours. Add water as necessary so that the beans are always covered by liquid.
Serve the Beans
When the beans are done remove the potato and if desired, add in 2-3 tablespoons of apple cider vinegar. Stir well to combine. Taste the beans and add more kosher salt and freshly ground black pepper as desired.
Serve Ham and Beans with Skillet Cornbread, Coleslaw, and/or Pan Fried Country Potatoes. This recipe will serve 6-8 people.
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Ham and Beans
Ingredients
- 8 oz. dried Great Northern Beans
- 8 oz. dried pinto beans
- 8 cups water
- 2 cups cooked ham cubed
- 1 cup sweet onion chopped
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 medium russet potato poked with a knife
- 2-3 tablespoons apple cider vinegar optional
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Instructions Click to Start Cooking
- In a large pot, cover 8 oz. (8 oz.) dried Great Northern Beans and 8 oz. (8 oz.) dried pinto beans with 8 cups (1.89 l) water (enough to cover) and bring to a boil. Boil for 2 minutes. Remove from heat, cover, and let stand 60-90 minutes until beans have soaked up most of the water. Rinse and drain.(You may also presoak the dried beans the night before by placing them in a large bowl covered with cold water. Allow them to soak overnight so they are nice and plump and ready to cook the next day. Discard any shells that have come off the beans.)
- Once the beans have presoaked, gather the ingredients so you have everything close at hand on the counter or table.Using a sharp knife and cutting board, chop the 2 cups (4.73 dl) cooked ham into bite-sized pieces. Dice 1 cup (2.37 dl) sweet onion.
- Add more water to the pot of beans, enough to cover about 2 inches above the beans. Stir in the chopped ham, diced onion, 1 teaspoon (4.93 ml) onion powder, 2 teaspoons (9.86 ml) kosher salt, and 1 teaspoon (4.93 ml) freshly ground black pepper. Add 1 medium (1 medium) russet potato that has been poked with a knife or fork a few times.
- Bring water to a boil. Reduce the heat and cover the pot of beans with a lid. Simmer until beans are tender about 2 1/2-3 hours. Add water as necessary so that the beans are always covered by liquid.
- When the beans are tender, remove the potato and if desired, add in 2-3 tablespoons (29.57 ml) apple cider vinegar. Stir well to combine. Taste the beans and add more kosher salt and freshly ground black pepper as desired.
- Serve hot with your favorite cornbread recipe. Serves 6-8.
Nutrition
Notes
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