Southern Ham and Brown Beans

Southern Ham and Brown Beans


"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."

Ingredients 3 h 10 m {{adjustedServings}} servings 272 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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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.
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  • Cook's Note:
  • This recipe is also very good with diced ham added, and a can of chopped green chilies.
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Reviews 120

  1. 150 Ratings

Bao Le

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 beans in a relatively thick cooking liquid. So here's the trick: brine your beans overnight in plenty of water and 2-3 tablespoons of salt. You may worry they'll be salty. They will be. But you'll dump a lot of that salty water off. Because you've done this, don't add any salt to the recipe until the end to suit your tastes. Since you've now brined them, add them to the pot with water to cover, add your other ingredients (I soften my onion and garlic in a little oil over medium heat first), and bring to a boil. Reduce to a VIGOROUS simmer for 45-60 minutes. Stir occasionally. That simmer will give you the thick cooking liquid. After that, you can add more seasonings or ham if you like, and continue to simmer until your beans are all nice and soft - maybe up to 30 minutes or so. Another note, I love to use up a left over ham bone if there's one lying around, and add a bay leaf or 2 to the mix. If you have bean issues (your beans are always crumbly and not creamy), then definitely give these tips a whirl and see if it doesn't help!

Nancy D

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 cooked the recipe for 6.5 hrs. my family loved them.


I made it with great northerns and it was delish.