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A wooden bowl filled with a Southern-style Navy bean stew featuring tender meat pieces and a savory red sauce. Garnished with parsley and thyme, it includes ham for added flavor. A piece of bread rests on the bowls edge, with a small dish of red peppers visible on the wooden table in the background.

Southern-Style Navy Beans with Ham


  • Author: Lucy Doudlah

Description

This comforting, slow-cooked navy bean dish is rich in flavor and packed with protein. Made with Doudlah Farms Navy Beans, smoky ham, and classic Southern spices, this dish is perfect for a cozy family dinner.


Ingredients

Scale
  • 1 lb Doudlah Farms Navy Beans, rinsed and sorted
  • 8 cups water
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 1 smoked ham hock (or 1 cup diced smoked ham)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional)
  • 1 bay leaf
  • 6 cups low-sodium chicken or vegetable broth
  • 1 tbsp apple cider vinegar
  • 2 green onions, chopped (for garnish)

Instructions

1. Sauté the Aromatics

Heat olive oil over medium heat in a large pot or Dutch oven. Add onion, celery, carrot, and sauté for 4–5 minutes until softened. Stir in the garlic and cook for another minute.

2. Add Seasonings & Ham

Stir in salt, black pepper, smoked paprika, thyme, cayenne (if using), and bay leaf. Add the ham hock (or diced ham) and cook for 2 minutes.

3. Simmer the Beans

Add Doudlah Farms Navy Beans and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy.

4. Final Touches

Remove the bay leaf and ham hock. If using a ham hock, shred the meat and return it to the pot. Stir in apple cider vinegar and adjust seasoning as needed.

5. Serve & Enjoy

Ladle into bowls, garnish with chopped green onions and serve warm with cornbread or rice.