Utton Ham and Beans

Cherilynne Churchill


My family liked traditional Ham and beans.... My Husband and I are a little different. So I came up with this version that is a little more flavorful and thick. It uses left over ham well, be sure to save the drippings and the fat! It makes up fairly quick, and then sits well for come and go eating. I make it in my Deep Cast Iron pan so I can heat it and the cast holds the temp for a bit. Corn bread makes a great side.

pinch tips: How to Grease a Pan



4-6 or more if you add to it.


30 Min


30 Min


Stove Top


yellow onion
1-2 lb
cooked ham
2-3 Tbsp
fat from cooking ham
1 c
ham drippings (more if you want)
2 can(s)
sliced white potatoes (drained)
1 can(s)
black eyed peas(not drained)
1/2 c
frozen crowder peas
1-2 c

Directions Step-By-Step

Slice Onion and then halve the slices so you have strips. Saute' these in the Fat from the ham till they are browned some. If you only like them clear, then that works too. ( I make this in my cast Iron Deep skillet)
Add the cut up ham, chopped or stripped, and cook for a bit, (about 3 minutes) or a little more if you like your ham a bit seared.
Add in the Crowder peas and the Black eyed peas. Stir. Add in the Ham Drippings and enough water to make it as soup or Stew like as you prefer. Too much water and you will thin out your Ham flavor. Cook till it reaches a bubbling simmer.
I like to let this sit at a low temp for a while to really settle the flavors, but you can eat it right away.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy