Old School Cooking! Leftover Ham and Great Northern Beans {Granny's Recipe}

4:30 AM
Leftover Ham and Great Northern Beans, cooked on the stovetop in a big soup pot like my Mother cooked her's. A crockpot is a great option to cook them, but remember they take less time to cook than pinto beans.  The upside--you get to enjoy all those juices quicker with a big slab of cornbread.

Our Christmas ham this year was super delicious, and the first thing we always look forward to is cooking the ham bone in a pot of beans.  In fact, it never gets frozen. Straight to the pot it went with some Great Northern Beans.

Mother was an old school cook using the simple conveniences that were available. She used the ham bone to build the flavor in the beans and followed up with salt and pepper to taste.  I started adding a chopped onion at the end of cooking the beans that bump up the flavors.  

These Leftover Ham and Great Northern Beans are close to soup or stew, thick and creamy, just what comfort food is all about!

You will want to make some of these the next time you have leftover ham with a ham bone!  Enjoy!

Leftover Ham and Great Northern Beans
{by CookingwithK.net}

  • 2 lbs package dried Great Northern Beans, washed and drained
  • 1 ham bone with 1 lb. ham cubed
  • 6-8 cups water
  • salt and pepper
  • 1 onion, chopped
In a large pot, add beans and cover with water.  On medium high heat, bring to a boil.

Turn heat to medium low heat and cook until tender, about 4-6 hours*(see Cook's Note).   Add chopped onions and cook 30 minutes longer.  Salt and pepper to taste.

Serve with a pan of cornbread.

Cook's Notes:  The beans can be cooked in a crockpot on low for 6-8 hours.  My Mother always salted and peppered her beans after they cooked.  The ham has some salt in it, so this was to avoid them from being too salty.

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Kay Little
Kay Little

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