Nothing quite adds a little Southern goodness in your mouth like a big ole pot of slowly simmered Southern-Style White Beans and Ham topped with fresh sliced garden fresh green onions, diced jalapeño peppers , and served with freshly cooked collard greens and a nice warm buttery slice of cornbread.
My recipe for Southern-Style White Beans and Ham has layers and layers of wonderful flavors starting with cooking the dried white Northern beans in a rich vegetable stock , adding diced ham, sliced celery, chopped yellow onions, diced jalapeño, fresh herbs, and Cajun seasonings to really add a great slightly spicy layer of flavor to the Southern-Style White Beans and Ham
In case you didn’t catch what type of beans I used y’all, the secret is out they’re Northern Beans, yes you heard me correctly, I did say, “Northern Beans” Oddly enough many of us Southerners like to use those wonderful Northern beans in our pot of Southern-Style White Beans and Ham, who would have thought we would do that in the south, raise your hand?
If you have ever lived anywhere remotely near the South you have probably had some version of Southern-Style White Beans and Ham at one time or another. We grew up on these wonderful filling Soup beans served quite often near the fall and winter time. My mom makes her a little different from I do; I love veggies and spicy foods so I like adding celery, yellow onions, and jalapeño in mine she likes her more basic and to the point.
I’m very much a the beans and rice kind of girl, so I always like to make a pot of white rice serve with my Southern-Style White Beans and Ham when I serve it for dinner. I also like to slice up some green onions and jalapeño peppers to garnish my beans and add even more layers of delicious flavor. What do y’all like with your soup beans when you serve it?
You are going to love how creamy and delicious this slowly simmered warm hearty Southern-Style White Beans and Hams tastes, it’s absolutely perfect Southern Comfort food for this upcoming fall and winter. Serve it with homemade cornbread and your favorite greens cooked to perfection and you can’t go wrong.
Southern-Style White Beans and Ham
- 1 pound package of dried white Northern beans, soaked and sorted
- 2 cups of vegetable stock for cooking the beans
- 6 cups of water for cooking the beans
- 1-1 pound Ham Steak chopped in bite-sized pieces
- 1 medium yellow onion diced
- 3 jalapeño peppers diced
- 1/2 of a cup of diced celery
- 4 cloves of garlic, minced
- 2 teaspoons of Cajun seasoning
- Kosher salt, to own taste
- freshly ground black pepper, to taste
- White rice for serving, optional
- 1/2 of a cup of sliced green onions for serving
- Sliced Jalapeno peppers for serving, optional
- Tabasco sauce for serving
- Place the dried Northern beans in a colander, rinse the beans off thoroughly sorting through to remove any debris or broken beans at this time.
- Place the Northern beans in a large pot and add enough water to cover as well as come about 2-3 inches above the beans. Place a tight-fitting lid over the pot and let set overnight or for at least 8 hours before you begin cooking them.
- Drain off the water that the Northern beans have soaked in and place them back in the pot they have soaked in. Add 2 cups of vegetable stock to the Northern beans then add enough water to cover the beans and come about 2-3 inches above them, that should be about 6 cups of water give or take. If the beans become too thick during the process just add more water to the pot.
- Next, add the chopped Ham steak, diced yellow onions, diced jalapeño peppers, diced celery, and minced garlic to the pot of Northern beans. Place on medium heat and let pot come to a simmer, reduce heat if need be and cook on a low simmer for about 2 hours or 2.5 hours if you prefer a softer bean.
- The last half of an hour is when you will add your seasoning to the pot, at this time add 2 teaspoons of low-sodium Cajun seasoning or regular, kosher salt, and freshly ground pepper. Cook on low for the last 30 minutes.
- Serve over white rice with sliced green onions, sliced jalapeño, and tabasco sauce if desired.
© Heidy L. McCallum and The McCallum’s Shamrock Patch,2016- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms