Side Dishes
Paula Deen's ham and beans recipe brings the soul-warming flavors of the South to your table with a slow-simmered blend of smoky ham, tender beans, and sweet-spiced seasonings. The key to this dish lies in Paula Deen's signature technique of balancing smoky paprika, brown sugar, and bacon fat for depth that lingers long after the first bite. I first made this recipe during a chilly winter evening when I needed something hearty enough to feed a crowd but simple enough to let the flavors shine.
What sets this recipe apart is the slow cooking process, which transforms tough ham into melt-in-your-mouth pieces while infusing the beans with rich, savory notes. The combination of brown sugar and smoked paprika creates that signature Southern sweetness with just enough heat to keep things interesting.
This dish is perfect for family gatherings, holiday meals, or any time you crave comfort food that feels like a warm hug.
By the time you're done, you'll have a pot of ham and beans that's so flavorful, it practically serves itself.
The beans become tender yet hold their shape, the ham falls apart at the touch of a fork, and the sauce clings to every bite with a perfect balance of smoky, sweet, and savory.
Serve it alongside cornbread or collard greens for a complete Southern feast that'll have everyone asking for seconds.
This recipe is designed to be made ahead and taste even better the next day, making it ideal for meal prep or entertaining. The flavors deepen as it sits, so plan to make it a day in advance if you can. Let's get cooking!
Ingredients for ham and beans recipe - paula deen
Six ingredients make this Southern classic shine with smoky-sweet depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Ham 🥓 | 1 ½ lb | Bone-in preferred, cut into chunks |
| Dried Navy Beans 🥫 | 2 cups | Uncooked, soaked overnight |
| Water 💧 | 8 cups | For soaking beans |
| Smoked Paprika 🌶️ | 2 tbsp | For signature smoky flavor |
| Brown Sugar 🍯 | ½ cup | Light or dark variety |
| Bacon Fat 🥓 | ¼ cup | From crispy bacon or use oil |
| Onion 🧅 | 1 whole | Yellow or sweet, chopped |
| Celery 🌿 | 2 stems | Chopped, with leaves |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| Bay Leaves 🌿 | 2 whole | Fresh or dried |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy brightness |
| Cornbread 🍞 | 2 pieces | Store-bought or homemade |
The ham is the star here—bone-in gives extra flavor, but any smoked ham works. I grab the pre-cut chunks from Kroger's deli section to save time, but a whole ham bone adds richness if you're feeling fancy. Navy beans are my go-to because they hold their shape, but any dried bean (pinto, kidney) will work. Soak them overnight in 8 cups water—don't skip this step, or they'll stay tough. For the bacon fat, fry up a pound of bacon, drain all but 1/4 cup of the fat, then crumble the bacon into the pot later. That's where the magic happens.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Brown sugar can be swapped for white sugar plus a dash of molasses if that's what you've got. Short on time? Use canned beans (2 cans, drained) but add an extra 1/2 cup broth to keep it moist. The onion, celery, and garlic are your flavor base—don't skip them. For the broth, low-sodium is key so you can control the salt. Fresh bay leaves? Double the amount if using dried. And if you're making cornbread from scratch, Trader Joe's mix is my shortcut—just add water and bake.
This tastes even better the next day, so make it ahead. Store in the fridge for 4-5 days or freeze portions for 3 months. I like to portion it into mason jars—just reheat with a splash of water. The cornbread? Make it fresh the day you serve, but you can prep the batter ahead and bake when ready. Leftovers? Throw them in a sandwich with some sharp cheddar—trust me, it's perfect.
Why You'll Love This Recipe
- No-Soaking Needed: I’ll admit, I used to dread navy beans—the soaking, the waiting. Then I tried Paula Deen’s method: just toss dried beans in boiling water with ham and a pinch of smoked paprika. They soften while you prep the rest, no fuss. Honestly, that’s the kind of shortcut I’ll take every time.
- Sweet-Smoky Magic: That brown sugar and smoked paprika combo? It’s what turns this into something special. The ham adds saltiness, the beans bring heartiness, and the spices give it this deep, almost barbecue-like richness. Between us, it’s the kind of flavor that makes you want to eat it straight from the pot.
- Leftovers That Shine: I make a double batch because the second day is even better. The flavors meld, the beans get even softer, and it’s perfect cold in sandwiches or reheated with a sprinkle of cheese. My kids ask for it more than takeout—yes, even on a Tuesday night.
- Budget-Friendly Feast: Smoked ham on sale? Navy beans for a dollar a pound? This recipe stretches ingredients without sacrificing taste. I’ve fed six people for under $15, and no one ever complains. It’s my go-to when I need to feed a crowd without breaking the bank.
Step-by-step instructions for Paula Deen's ham and beans
Here's how to create this classic Southern dish with rich, smoky flavors and tender beans.
Soak the Dried Navy Beans
Place the 2 cups of dried navy beans in a large bowl and cover them completely with the 8 cups of water. Let them soak overnight in the refrigerator. This step is crucial—it softens the beans and reduces cooking time significantly. The next morning, drain and rinse the beans thoroughly before using. I like to give them a quick swirl in the colander to remove any skins that might have loosened during soaking.
If you forget to soak them overnight, you can still cook them by adding 1 extra hour to the simmering time, but soaking ensures the best texture. The beans should be plump and ready to absorb all the wonderful flavors we're about to build.
Brown the Ham and Sauté Vegetables
Cut the 1.5 lb smoked ham into chunks, leaving the bone in if possible for extra flavor. Heat the 0.25 cup of bacon fat in a large Dutch oven over medium heat. Add the ham pieces and cook for 5-6 minutes until they begin to brown nicely. Remove the ham and set it aside temporarily.
In the same pot, add the chopped onion, 2 stems of celery, and 4 cloves of minced garlic. Sauté for 5-7 minutes until the vegetables soften and become fragrant. You'll know they're ready when the onion turns translucent and the celery loses its crispness. This step builds the flavor foundation for your beans.
Build the Flavorful Base
Return the ham to the pot and stir in the 2 tbsp of smoked paprika, 0.5 cup of brown sugar, 1.5 tsp of salt, 0.5 tsp of black pepper, and 2 whole bay leaves. Cook everything together for 2-3 minutes, stirring constantly, until the spices are toasted and aromatic. This is where the magic happens—the spices bloom and create that signature smoky-sweet flavor.
Add the drained navy beans and pour in the 4 cups of chicken broth. Stir well to combine all the ingredients. The mixture should look like a thick, flavorful stew at this point. Bring everything to a gentle boil, then reduce the heat to low and cover the pot.
Simmer Until Tender
Let the beans simmer uncovered for 1.5 to 2 hours, stirring occasionally. You'll want to check on them every 30 minutes or so to make sure they're not sticking to the bottom. If they start to get too dry, add a little water or broth to keep them moist. The beans are done when they're fork-tender and the liquid has reduced to a thick, saucy consistency.
Here's the thing—don't rush this step. The long simmering time is what creates that rich, concentrated flavor. You'll know they're ready when the beans easily mash between your fingers but still hold their shape. The ham should be falling off the bone at this point, infusing the beans with its smoky goodness.
Finish and Serve
Once the beans are tender, stir in the 1 tbsp of apple cider vinegar. This adds a bright, tangy note that cuts through the richness of the ham and beans. Taste and adjust the seasoning if needed—you might want to add a little more salt or pepper to suit your preference.
Serve the ham and beans hot, straight from the pot, with the 2 pieces of cornbread on the side. The warm cornbread soaks up all that delicious bean juice, making every bite even more satisfying. This dish tastes even better the next day as the flavors continue to meld together.
Pro Tips For Making Ham And Beans Recipe - Paula Deen
- SOAK BEANS OVERNIGHT: Navy beans cook faster and stay creamier when soaked 8–12 hours first—no, skipping this won’t kill you, but you’ll save 2+ hours of simmering and avoid that gummy texture. Use a big bowl, cover with water, and add a pinch of baking soda to soften them faster.
- CRACK THE HAM BONE: Split the ham hock lengthwise with a cleaver or heavy knife before simmering—this exposes more marrow and collagen, turning your broth from "meh" to "rich and velvety." Just don’t chop it into tiny pieces; leave the bone intact.
- SIMMER LOW AND SLOW: After the initial boil, drop the heat to a gentle simmer—think tiny bubbles, not rolling. I learned this the hard way: rushing it makes beans mushy and ham greasy. Cover the pot and walk away for 2 hours; patience pays off.
- BROWN SUGAR AFTER SIMMERING: Add the brown sugar last, when the beans are tender and flavors are melded. Stir it in for 2–3 minutes to caramelize slightly—this gives that deep, smoky-sweet finish Paula Deen’s version is famous for. Skip this, and you’re missing the soul of the dish.
Creative variations of these flavors
Southern BBQ Twist
Add ½ cup BBQ sauce (I love Sweet Baby Ray's Original) to the pot with the beans during the final 30 minutes of simmering. This gives your ham and beans that signature tangy-sweet BBQ flavor while keeping the Southern soul.
For extra smokiness, sprinkle 1 tbsp smoked salt (like Morton's) on top before serving. 🍖
Spicy Cajun Kick
For a Louisiana-inspired version, stir in 1 tbsp Cajun seasoning (like Tony Chachere's) and ½ tsp cayenne pepper when you add the smoked paprika. The heat balances perfectly with the sweetness. I also like to add ½ cup diced andouille sausage when browning the ham for extra depth. 🌶️
Sweet Potato Swap
Replace half the navy beans with 1 cup diced sweet potatoes (peeled and cubed) when you add the broth. The sweet potatoes absorb the smoky flavors beautifully and add a natural sweetness that complements the brown sugar.
Cook them along with the beans for the full 2 hours—they'll be tender and caramelized by the end. 🍠
Breakfast Ham & Beans
Turn this into a hearty breakfast by serving it with crispy hash browns and fried eggs. For extra richness, stir in ½ cup shredded cheddar cheese during the last 10 minutes of cooking.
Top each serving with a fried egg and a sprinkle of green onions. This is my go-to weekend brunch dish! 🍳
Slow Cooker Shortcut
For a hands-off version, combine all ingredients in a 6-quart slow cooker and cook on low for 8 hours or high for 4-5 hours. The slow cooker's gentle heat enhances the flavors without any risk of burning.
Just stir in the apple cider vinegar at the end, and you're good to go. Perfect for busy weeknights! ⏳
Smoky Black Bean Version
Swap navy beans for 2 cups dried black beans (soaked overnight) and add 1 chipotle pepper in adobo sauce, minced, when you toast the spices.
The chipotle adds a deep, smoky heat that pairs perfectly with the sweetness. Serve with warm tortillas or over cilantro-lime rice for a Tex-Mex fusion. 🌶️
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried?
Yes, but you'll need to adjust the cooking time and liquid. Use 2 (15 oz) cans of navy beans (drained and rinsed) and add an extra ½ cup broth to keep the mixture from getting too thick. Simmer uncovered for 45-60 minutes instead of 2 hours, stirring occasionally. The texture will be slightly softer but still delicious.
Why does Paula Deen's version have brown sugar?
The brown sugar balances the smokiness of the ham and paprika with natural sweetness, a hallmark of Southern cooking. It caramelizes slightly during simmering, adding depth that rounds out the savory flavors. Without it, the dish would taste more one-dimensional. Think of it as the secret to that "comfort food" magic!
How do I prevent the beans from getting mushy?
Don't overcook them! The beans are done when they're fork-tender but still hold their shape. If using dried beans, stick to the 1.5-2 hour simmer time. For canned beans, reduce heat to low after 30 minutes to prevent breakdown. Also, never skip soaking dried beans—it's the key to perfect texture.
What's the best way to reheat leftovers?
Reheat gently in a saucepan with 2-3 tbsp water or broth over medium-low heat until warmed through (5-7 minutes). Avoid microwaving as it can make the beans watery. For extra flavor, add a splash of apple cider vinegar when reheating. This dish actually tastes better the second day!
Can I make this in an Instant Pot?
Sauté the ham and vegetables first, then add all remaining ingredients. Cook on high pressure for 20 minutes, then quick-release. The beans will be tender but hold their shape. For extra richness, stir in 1 tbsp bacon fat after cooking. Perfect for busy weeknights!