If you’re craving a big, warm bowl of comfort, you just have to try my Slow Cooker White Beans with Smoked Ham Hocks. This is a delicious and simple to prepare ham and beans recipe that you can put in a crockpot in the morning and come home to for dinner!
This comfort food classic includes meaty smoked ham hocks, Great Northern beans, carrots, and onions in one simple slow cooker recipe. Pair it with a pan of homemade cornbread and call the family to the dinner table.
Besides the delicious, smoky ham hocks and creamy beans, the great thing this recipe has going for it is that it takes about 20 minutes of hands-on time and no soaking needed for the beans! Just do your quick prep work and let the crockpot take over.
— This post was originally published on January 14, 2014. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop/Slow Cooker
Total Time: 8 Hours, 20 Minutes
Servings: 12
Primary Ingredient(s): Dried great northern beans, ham hocks, chicken stock, onion, carrots, celery, garlic
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Love all dried beans recipes and this one is delicious. With some cornbread, I call it my meal in a bowl!”
— William Lane
What Makes This Recipe Special
This recipe delivers deep, old-fashioned flavor with very low effort. Smoked ham hocks slowly simmer with white beans, creating a rich, savory broth that tastes like it’s been cooking all day, because it has! The slow cooker does all the work, giving you tender, creamy beans without soaking or constant attention.
It’s a simple, dependable dish made with pantry staples and time, the kind of comfort food that feels familiar from the first bite and keeps you coming back whenever you want something warm, hearty, and satisfying.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Smoked Ham Hocks – When choosing ham hocks, look for ones that have lots of meat on the bone. I see many these days that are mostly skin and bone. If you’re unable to source the ham hocks, you can substitute smoked turkey wings or cooked, cubed ham.
- Onions, Carrots, Celery, and Garlic – These are standard aromatic vegetables used in many stocks, broths, and stews.
- Thyme – Dried thyme is perfect for this recipe, but if you’d like to substitute fresh thyme, you’ll need to triple the amount.
- Olive Oil – Regular olive oil is fine, no need for extra virgin here.
- Dried Great Northern Beans – You’ll need one pound of dried white beans. I like Great Northern for this recipe, but almost any dried white beans (i.e., navy beans, cannellini beans) will work. No pre-soaking is needed for this recipe!
- Chicken Stock – If you have homemade, use it. A good quality purchased stock is also fine.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Slow Cooker White Beans with Smoked Ham Hocks
- Cut the onion into medium (1/2-inch) dice. Peel the carrots and cut them and the celery into approximately 1/2-inch pieces. Coarsely chop the garlic.
- Place a skillet over medium-high heat. Add the olive oil, swirling it to coat the pan.
- Add the onions, carrots, celery, garlic cloves, and thyme. Cook, stirring frequently, for about 10 minutes or until the onions begin to appear translucent.
- Place the sauteed vegetables, ham hocks, and rinsed, dried beans in a large (6-quart or larger) crockpot. Pour in the chicken stock.
- Cook on low for 8 hours.
Pro Tip
Check the beans after about 6 hours of cooking. The total time needed will depend on your slow cooker.
- About 1 hour before the cooking time is complete, remove the ham hocks and let them cool until they can be handled. Remove and discard the bones, fat, and skin from the ham hocks. Chop or shred the meat and return it to the cooker with the beans.
- Add the salt and continue cooking until the beans are completely tender.
- Garnish individual servings with diced fresh tomato, diced red onion, and/or snipped chives.
Recipe Tips
- Pick over and rinse the beans. Dried beans are a raw product and can occasionally (though rarely!) contain a small stone or bit of field debris. Spread them out, remove anything that doesn’t belong, then give the beans a quick rinse before adding them to the slow cooker for the cleanest result.
- Use a meaty ham hock. Not all ham hocks are created equal. Look for one with plenty of meat to shred back into the beans at the end.
- Keep the lid on. Slow cookers work best when the lid stays put. Lifting it during cooking lets heat escape and will extend the cooking time.
- Season toward the end. Smoked ham hocks will release salt as they cook. Taste near the end of the cooking time and add additional salt only if it’s needed.
- Remove the bone and skin before serving. Once the beans are tender, take out the ham hock, discard the bone, skin, and any excess fat, and return the chopped or shredded meat to the pot.
Variations to Try
- If you have leftover ham, you can use it in place of the ham hocks. Cut the ham into about 1/2-inch cubes.
- Smoked turkey wings or smoked pork neck bones are great substitutes for ham hocks.
- Navy beans or cannellini beans may be used in place of Great Northern beans.
Instant Pot Method
This recipe translates well to the Instant Pot and begins the same way as the slow cooker version, by sautéing the aromatics to build a solid flavor base.
Set the Instant Pot to sauté and add the fat called for in the recipe. Add the onion, carrots, celery, garlic, and thyme and cook until the onion is translucent, then turn off the sauté function.
Add the rinsed and picked-over dried beans, smoked ham hocks, seasonings, and enough stock or water to fully cover the beans by about 1 inch. Stir well, making sure nothing is stuck to the bottom of the pot.
Secure the lid and cook on high pressure for 35 minutes, then allow a natural pressure release for at least 20 minutes. Once the pressure has fully released, carefully open the lid.
Remove the ham hocks, discard the bones, and chop or shred the meat. Return the meat to the pot and stir. Check the beans for tenderness. If they need a bit more time or you prefer a thicker texture, simmer briefly on the sauté (low) setting. Taste and adjust seasoning before serving.
How to Serve
These beans are hearty enough to stand on their own, but they really shine when paired with a few simple sides. Warm cornbread (try my absolutely delicious Cheesy Green Chile Cornbread!) on the side is almost mandatory!
For a lighter balance, add something crisp and fresh like a tasty tomato salad or a bowl of KFC Copycat Coleslaw. If you want to dress the beans up just a bit, a drizzle of Texas Pete hot sauce or a sprinkle of chopped green onions on top goes a long way without taking away from the classic flavor.
Storing and Reheating
Allow the beans to cool completely and store them in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium-low heat.
I have frozen cooked beans with mixed results. Depending on how firm or tender the beans are, they may or may not freeze well. I’ve defrosted very tender beans that turned to mush. But I’ve also defrosted beans that still had a quite good texture. I’ll leave it up to you whether you want to give freezing a try.
Questions About White Beans with Smoked Ham Hocks
In my experience, beans that are cooked on the stovetop do often benefit from soaking to shorten the cooking time. However, I find that when using a slow cooker, that step isn’t really necessary. The long, gentle cooking time allows dried beans to fully hydrate and become tender without soaking. The same is true when using an Instant Pot or other pressure cooker, where extended cooking under pressure eliminates the need for soaking in most recipes.
The condition of dried beans varies widely based on age and storage conditions. Older beans simply take longer to soften. If the beans aren’t fully tender after the recommended time, continue cooking until they reach the desired texture. Keeping the lid on during cooking is also important so the temperature stays consistent.
More Popular Slow Cooker Recipes
Slow Cooker Bread Pudding
Slow Cooker Southwestern Pork Stew
Slow Cooker Triple Chocolate Cake
Slow Cooker Chicken and Dumplings
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Slow Cooker White Beans with Smoked Ham Hocks
Ingredients
- 2 medium onions diced
- 2 large carrots diced
- 4 ribs celery
- 6 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried thyme leaves or 1 tblsp. fresh
- 3 large meaty smoked ham hocks
- 1 pound dried Great Northern beans picked over and rinsed
- 6 ½ cups chicken stock
- 2 teaspoons salt
- Optional garnishes: diced fresh tomato, diced red onion, snipped chives
Instructions
- Cut the onion into medium (1/2-inch) dice. Peel the carrots and cut them and the celery into approximately 1/2-inch pieces. Coarsely chop the garlic.2 medium onions, 2 large carrots, 4 ribs celery, 6 garlic cloves
- Place a skillet over medium high heat. Add the olive oil, swirling it to coat the pan. Add the onions, carrots, celery, garlic, and thyme.2 tablespoons olive oil, 1 teaspoon dried thyme leaves
- Cook, stirring frequently, for about 10 minutes or until the onions begin to appear translucent.
- Place the vegetables along with the ham hocks, beans, and chicken stock in a large (6-quart or larger) slow cooker.3 large meaty smoked ham hocks, 1 pound dried Great Northern beans, 6 ½ cups chicken stock
- Cook on low for 8 hours.
- About 1 hour before the cooking time is complete, remove the ham hocks from the slow cooker and let them cool until they can be handled. Remove and discard the bones, fat, and skin from the ham hocks. Chop or shred the meat and return it to the slow cooker with the beans.
- Add the salt and continue cooking until the beans are completely tender.2 teaspoons salt
- Garnish individual servings with diced fresh tomato, diced red onion, and/or snipped chives.
Notes
- If you have leftover ham, you can use it in place of the ham hocks. Cut the ham into about 1/2-inch cubes.
- Smoked turkey wings or smoked pork neck bones are a great substitute for ham hocks.
- Allow the beans to cool completely and store in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium-low heat.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Hi! My neighbor gave me a slow cooker which I think is smaller than 6 quarts. 4 quarts? How should I adjust the recipe to make everything just so. Off to the store for supplies! Thanks.
Check the cooker to make sure what the volume is (pour in water one quart at a time until you determine how much it will hold). If it is indeed a 4-quart slow cooker, then you’d reduce the recipe by one-third (4 is 2/3 of 6, you see). The cooking time would be the same.
We processed our own pig, so I have ham hocks, but they are not smoked. Would they work? Or would it lack flavour without being smoked prior?
You’ll need smoked ham hocks. The smoky flavor is integral to the taste of the recipe.
I only have Pinto Beans. Can I use them instead of the Northern White Beans? I will be making this recipe in a couple of days. Thank you.
You can use them if you like. Of course, great northern beans are white beans and pintos are red beans, so the recipe will be a bit different but it should still be delicious.
Love all dried beans recipes and this one is delicious. With some cornbread, I call it my meal in a bowl!
Me too! Dried beans are easy on the budget and taste fantastic.
I subbed black soybeans (tasty, BTW) for low-carbohydrate purposes and they worked well.
I’m so glad it worked well for you, Terry.
I soaked the beans overnight. Left it on all day in the slow cooker.when I got home it was more like pasta or mush. What can I do to fix it.
David – you’ve over cooked the beans. You can’t fix it at this point but next time you make it, don’t soak the beans before cooking. Like the recipe says, you put everything (dried beans included) in the slow cooker and cook on low temp for 8 hours. Actually, as I said in the post, my beans were completely done after about 6 hours. Depending on your slow cooker (they’re all different) you may get different results.
Do I need to soak the beans overnight 1st, and boil them before adding them?
No need to do either, Brenda. Just add the dried beans to the slow cooker as directed in the recipe.
I’m making this now. I only have one ham hock (couldn’t find any at the market), but I do have a ham steak in the freezer. Do you think this would work out OK?
I’m sure if you cut the ham steak into cubes and added that, it would be delicious!
I made this tonight & served it with some leftover cheesy grits. It was AWESOME! Very flavorful & got a thumbs up from hubby & son. Will definitely make this again!
My wife’s family has been making this for ever and from what I have seen it is impossible to foul it up 2 main ingrediants plus plus few veggies (your choice) salt & pepper to taste and you are in heaven
would it work to add more liquid if you want it a little more soup like?
Yes, of course, that would work.
Thank you so much for this recipe!!! Am excited to make it for dinner tonight…just have a couple of questions….is it possible to cook on high (since I really don’t have 8 hours)…and did you guys soak the beans overnight before cooking? I may have to do the “quick soak”!! haha
Wanda – you can give it a try on high. I’d suggest 4-5 hours but check during the cooking whether you need to add more liquid. And, no, I don’t soak the beans beforehand.
This recipe turned out wonderful!!!!! My husband absolutely loved it!! I wouldn’t change a thing about it and will definitely make this again!! Thank you so much!!
I make my ham & beans in the crock pot always but no veggies added.
Great northern beans, smoked hocks & water. We add chopped onion & catsup to each serving bowl and serve with cornbread. YUM!!
This looks really warming and comforting! Ham hocks impart so much flavor so I bet it tastes great too.
It is delicious, Krystle. Not only the ham hocks but cooking the beans in chicken stock adds tons of flavor to this recipe.
I just love your website. I look forward to getting an email from you and seeing what you have cooked up. This is one of my favorites. You can’t beat good ole dried beans and cornbread.
Thank you so much, Kathy! I really appreciate you reading my posts. Hope you find a good recipe or two every now and then.
That’s a “warm, inviting, crawl up on the sofa with a bowl and don’t bother me” kind of recipe!
Miss P
Why, yes. Yes, it is!
Your recipe sounds great!
I’m making a recipe like this later this week! =)
Hope it turns out great, Melissa!
I came up with something similar from going thru my email newsletters. I used leftover pork roast w/juices, Great Northern beans, shredded cabbage, onions, garlic & carrots. It was DELISH! I have leftovers that I may add some tomatoes to see how that tastes. I’m saving your recipe, though. I think I’d rather have the ham hocks.
That sounds delicious too, Carla!