Gary Hancq Recipe

Great Northern Beans and Ham Soup

By Gary Hancq SidEFied

Recipe Rating:
8 to 10
Prep Time:
Cook Time:

Gary's Story

This is a Palate Pleaser on a cold Winter's Day or Night. The Smoked Ham Hocks make this dish, and I don't make Ham and Beans without them. Served with sliced Corn Bread it is Heaven in a Bowl.

A Crowd Pleaser at our Place. I trim the rind and fat from the Ham Hock in large 2" hunks so that that those don't like it don't get it served to them. And, that is alright by me. It's the best part in my opinion.


1 pkg
great northern beans dry 16 oz. could use smaller navy beans
smoked ham hocks (need smoked variety)
2 to 3 c
ham good quality diced to size of beans
medium to large onion diced coarse
2 to 3
carrots shredded (optional for color)
salt and pepper to taste

Directions Step-By-Step

I don't pre-soak my beans. You could. Place dried beans and 2 Smoked Ham Hocks in large soup pan and add water 2" to 4" above beans. You'll be adding more water as the beans absorb it. The beans will expand. Salt at end of process, Ham and Ham Hocks are naturally salty. I start in soup pot to speed cooking then transfer to crock pot. You could sub dry beans with canned beans, quicker yet.
Cook at high simmer or low boil until beans are cooked and tender, about 1 hour. Stir occasionally. When beans are cooked remove Ham Hocks and trim off lean meat and chop medium fine. There won't be much lean meat. I trim the rind and fat in large 2" pieces so that those that don't like it don't get served it in their bowl.
Add the shredded Carrots (Optional), and the chopped Onion. Add the 2 or 3 cups of Ham chopped to size of beans. Add additional water as required.
Simmer for 2 to 3 additional hours. Taste and adjust salt and pepper at end. Serve with Corn Bread (My Choice) or bread of choice. Call some friends in and enjoy.
This could be done in crock pot, reserving all but the Beans and Ham Hocks until after the beans have become tender. You may have to reduce quantity slightly, or remove and reserve some of the beans after they are cooked, and re-add later. Removal and trimming of the Ham hocks should provide room for the cubed Ham. Crock Pot 4 to 5 hours.
Note: This is a wholesome soup and will stand up to additional added water when re-heating. You will want to thin it out.

About this Recipe

Course/Dish: Bean Soups
Collection: Soup's On!
Other Tag: Quick & Easy

You May Also Like:



Pat Reynolds lotterygirl
Jan 6, 2013
great recipe Love this when it's cold out after shoveling snow ,mmmmmmmmmmmit just warm u all the way thru !!!! thanks 4 a great recipe again~!!love it pat
janene davids janenejan
Oct 3, 2012
I made these today,followed your instructions and these beans are amazing and so easy. Thanks for the great recipe.
Gary Hancq SidEFied
May 21, 2012
Tess and Nicole, I haven't tried this in a pressure cooker, but I am sure you could. the only caution would be that the beans don't overcook and turn to mush. I've got two pressure cookers and have not used them in twenty years. I prefer to slow roast in the oven. Nicole, glad you tried it, I cook in a large soup pot for three to five hours. The crock pot would work very well. But I would need three or more crock pots. I make a large batch and then freeze so I can enjoy for a few months. Happy Cooking to You Both, Gary
May 20, 2012 - nicole ryan shared a photo of this recipe. View photo
nicole ryan pcarnln
May 20, 2012
We made this for dinner tonight. I cooked it all day then put in crock pot. My kids and husband loved it. It was great, made with homemade cornbread.