Learning how to cook navy beans and ham on the stove top is easy! My southern style recipe with ham hock and leftover ham shank, along with a secret ingredient, is the perfect way to make these small white beans taste good. Cooking a pot of navy beans on the stove is old fashioned comfort food at its best, so if you want the recipe, keep reading!
What Are Navy Beans?
Navy Beans are a small, white bean native to the Americas. Their flavor is fairly mild, so they’re great when used in recipes with strong flavors. They have a creamy texture when fully cooked, so they’re easily mashed or pureed, too. As you can see, navy beans are very versatile.
Why Are Navy Beans Called Navy Beans?
According to Camelliabrand.com, they are called “navy” beans because the United States Navy fed them to sailors in the mid 1800’s. They have a long shelf life, are inexpensive, as well as nutritious, so they were perfect.
Navy beans’ connection to the US military continued into the 20th century. During WWII, American soldiers stationed in Australia needed cheap and nutritious food, so navy beans were planted near the town of Kingaroy.
Is There Another Name for Navy Beans?
Another name for navy beans is “Boston beans,” this term likely originating due to the use of navy beans in Boston baked bean recipes. Navy beans are also sometimes called “white pea beans” since these white-colored beans are about the size of a pea.
Are Great Northern Beans the Same as Navy Beans?
No, they’re not. Although the two beans are both white, Great Northern Beans are larger and firmer while Navy Beans are smaller and softer. According to Sara of SaraLovesCooking.com, great northern beans also have a more pronounced flavor, too.
Are Cannellini Beans the Same as Navy Beans?
No. Cannellini beans are larger than both navy beans and Great Northern Beans. Even though their flavor is still fairly mild, they have an earthy flavor and retain their shape when cooked. Cannellini beans are popular in Italian cooking, such as in Tuscan white bean soup.
What Do Navy Beans Taste Like?
As previously stated, navy beans have a mild flavor that’s less pronounced than many other beans. In fact, an article on the fitness and nutrition website PrecisionNutrition.com describes the flavor of navy beans as “neutral, slightly nutty.” As a chef, I completely agree with this description.
Navy Bean Recipes
Since these beans have a mild flavor and are easy to cook, there are a ton of navy bean recipes. If you want to know what you can make with navy beans, here are a few examples:
Senate Navy Bean Soup
U.S. Senate Bean soup, consisting of navy beans, ham hocks, and onion, is served every day in the US Senate dining room. Although its origin is not clear, most historians credit either Idaho Senator Fred Dubois or Minnesota Senator Knute Nelson with the tradition.
Navy Bean Pie
With a texture similar to pumpkin or sweet potato pie, navy bean pie consists of mashed beans with milk, sugar, eggs, spices and lemon or vanilla flavoring. This pie is commonly associated with African-American Muslims, especially the Nation of Islam.
Baked Beans
Most Boston baked beans recipes call for navy beans since their mild flavor doesn’t compete against the brown sugar, molasses or barbecue sauce. Although the origin of the recipe isn’t clear, LoveFood.com suggests that Boston’s large supply of molasses, a byproduct of rum production, may have had something to do with the development of the dish.
Southern Navy Beans
Cooking navy beans on the stove top with ham hocks is a southern tradition. In fact, it’s theorized that African-American cooks from the south who were working in Washington, D.C. as cooks added ham hocks to the original Senate bean soup recipe.
The number of navy bean recipes indicates that these beans are highly versatile. In this article I’m going to expand on the last recipe I mentioned and teach you how to cook navy beans and ham on the stove from scratch in a way that’s super easy.
How To Make Navy Beans Taste Good
As I stated, I’m going to show you how to make navy beans taste good, southern style. By boiling a ham hock in vegetable stock before adding the beans, you infuse the broth with smoky flavor. You also soften the meat, making it easier to cut it off the ham hock and add back to the beans.
The addition of chopped garlic and onions, along with extra ham from a leftover holiday ham, really enhances the flavor. A few extra spices help as well, but my secret ingredient–a packet of onion soup mix–is what really makes my navy beans taste amazing.
By using a flavorful vegetable stock as a base to make a ham hock stock, then adding aromatic vegetables and spices, you can season your navy beans so they taste good. Although it does a bit of effort, it’s well worth it.
Navy Beans and Ham on the Stove Ingredients
If you want to cook navy beans and ham on the stove, you just needs a few, simple ingredients:
Vegetable Stock – 3 cups. There’s nothing like homemade vegetable stock with bay leaves.
Ham Hocks – 2/3 pound. I used one, large ham hock. I recommend using between 1/2 and 1 lb in total.
Extra Ham (Optional) – 1/2 pound. I chopped up some of the meat from a holiday ham.
Navy Beans – 1 pound dry navy beans
Onion Soup Mix – 1 oz packet. Although not required, it adds a ton of flavor.
Onion – 1 small onion, chopped.
Garlic – 3 cloves of garlic, chopped.
Garlic Powder – 1/4 teaspoon
Black Pepper – 1/4 teaspoon
Extra Water – I didn’t measure–you just need enough to make enough broth to cook the beans.
How to Cook Navy Beans and Ham on the Stove from Scratch
Learning how to cook navy beans and ham on the stove from scratch is easy. All you have to do is follow my step-by-step guide. Although this recipe takes a few hours from start to finish, it’s worth the time and effort:
Make Homemade Vegetable Stock
As with my pinto beans recipe, the first step is making a homemade vegetable stock. I simmered garlic, onions, celery, carrots, and bay leaves on low heat for about 2 hours and then strained the liquid.
If you can’t make your stock homemade, then I recommend adding 2-3 bay leaves to the pot when boiling your ham hock. Bay leaf is one of those secret ingredients in the background that adds a lot of flavor, so don’t leave it out.
Soak the Beans (Optional)
As you’d expect, most southern stove top navy bean recipes call for first soaking the beans overnight. While some old school cooks swear that soaked beans turn out better, I honestly haven’t noticed a big difference: to me, the only undebatable difference is that soaked beans cook faster.
How to Soak Navy Beans
If you plan to make navy beans the traditional way, place your washed and sorted beans in a pot of cold water, making sure the water covers the beans by at least 1 inch. Then, cover the pot, and let it sit either on the stove or in the refrigerator overnight (8-12 hours).
Navy Beans Quick Soak
If you can’t soak your navy beans overnight, you can do what I did: warm up some water (but not to boiling), add the beans, cover, and soak for an hour. Quick soaks are usually done with boiling water, so even though I didn’t use boiling water in the video, I recommend doing so.
Make Ham Hock Stock
After getting the vegetable stock ready, I added a 2/3 pound ham hock and boiled it for an hour, stirring and turning occasionally. Don’t be afraid to add water to cover more of the ham hock if needed. Although you could add the chopped garlic and onion now, I waited until later so it wouldn’t lose too much flavor.
If you forgot to soak your beans, you can quick soak them while your ham hock boils. Like I said, this recipe is easy and forgiving. Even though it is a bit more work, making a ham hock stock for your navy beans is a good idea. It is the first step in making a delicious pot of beans that tastes great.
Add Soaked Navy Beans, Onions, and Garlic to the Ham Hock Stock
After boiling the ham hock in the vegetable stock, it’s time to really start the recipe. I turned off the stove, but you don’t have to: simply pour in the soaked beans, along with the chopped onion and garlic. Be careful not to pour in too much water with the beans. If you think the pot might overflow, drain some of it off.
Cook the Navy Beans on the Stove
Once everything is in the pot, cook the navy beans and ham on the stove top for a total of 1.5 hours on medium heat, stirring occasionally. After 1.5 hours, soaked beans will be soft, but not falling apart.
Add Leftover Ham, If Using
Ham hocks add a ton of flavor, but not a lot of meat. As you can see in my video, my ham hock was mostly bone, skin, and fat. If you want more protein and flavor, add extra ham. Leftover ham shank from Christmas, Easter, or Sunday dinner is perfect since the smokiness is similar to ham hocks.
I added about 1/2 pound of meat, just under one cup, about 15 minutes before serving time. This gave the added ham time to impart its smoky richness and to break apart a little bit.
Add Onion Soup Mix and Spices
Although not originally intended to be part of the recipe, I decided to add a packet of onion soup mix. I remembered seeing ChrisCook4U2 on YouTube adding onion soup mix to hear beans, so I decided to do the same. I’m glad I remembered that because the onion soup mix added a ton of flavor.
Honestly, the onion soup mix added more flavor than I had expected. The Senate Bean Soup has onion, so I am not surprised that the onion soup mix worked well in this recipe.
With both ham hock and extra ham, the beans were so flavorful I just added a bit of black pepper and garlic powder. Honestly, the meat seasoned the beans so well that the beans probably didn’t really need any spices.
Boil the Onion Soup Mix and Spices for an Addition 10-15 Minutes
Although you could add the onion soup mix and spices when you add the soaked navy beans to the ham hock stock, I waited until the end since the recipe was evolving as I made it. If you wait until the end like I did, make sure to boil the navy beans 10-15 more minutes so the flavors can marry.
Serve
Once the navy beans are tender and flavorful, it’s time to serve up a bowl of these delicious beans!
What to Serve with Navy Beans and Ham
Once you’re done cooking navy beans and ham hocks on the stove top, it’s time to serve them with a side. If you’re not sure what to serve with navy beans and ham, good options include:
Cornbread – Whether it’s cornbread, beans, or beef shank soup, there’s nothing more southern than crumbling skillet cornbread into the bowl to soak up the juice / broth.
Rice – Fluffy white rice is the perfect background for creamy, smoky beans–especially these.
Biscuits – Perfectly golden-brown, flaky biscuits are good with just about anything.
How Long Does It Take To Cook Navy Beans on the Stove Top?
When boiled on medium heat, soaked navy beans take about 1.5 hours, depending on how soft you like them. Unsoaked, they will likely take 20 to 30 minutes longer. If you start with totally dry beans, plan on serving them 2 hours after the pot comes to a boil on the stove.
How Long To Soak Navy Beans?
Most recipes suggest soaking dried navy beans overnight (8-12) hours in cold water. It is important to cover the beans with at least an inch of water so that as the beans absorb water and expand, they stay below the water line.
Can I Quick Soak Navy Beans In Warm Water?
However, if you forget to soak your navy beans overnight, you can do a hot soak: bring a pot of water to a boil, add the beans, turn off the heat, and then close the lid. An hour later, your beans will be just as soft as if you had soaked them in cold water overnight.
Although I just used warm water, not boiling, I still recommend using boiling water if you want to do a “proper” warm soak. It’s also important to make sure your beans are covered by at least an inch of water: you don’t want your beans to soak up all the water and leave some dry.
Do You Drain the Water After Soaking Beans?
No. Although some cooks disagree, I don’t drain the water after soaking navy beans. I simply leave the beans in the pot in which I soaked them, put the pot on the stove, turn on the heat, and start cooking.
The only thing to keep in mind is that if you’re transferring the soaked beans to another pot that already has something in it, you don’t want the soaking water to cause the pot to overflow. So, just be mindful of how much water you’re pouring into the pot.
How to Cook Navy Beans Without Soaking?
Yes, you can definitely cook navy beans without soaking: they will just take longer to cook. Unsoaked navy beans will take about 2 hours, 20-30 minutes longer than soaked beans, when boiled on a stove top on medium heat.
Can You Make Navy Beans In an Instant Pot?
Yes! Although I’ve never made navy beans in an instant pot, I know that a variety of soups, stews, and bean recipes turn out great using a pressure cooker. If you try this recipe in an instant pot, let me know!
Can You Cook Navy Beans in a Crock Pot?
Yes! Even though I’ve never made navy beans in a crock pot, I have no doubt that they’d turn out great. If you make this rehcipe in a crock pot, let me know how it turns out.
How to Store Navy Beans Cooked on the Stove
Once navy beans are cooked on the stove, let them cool down for 1-2 hours to near room temperature. Then, store them in the refrigerator. Although you could transfer them to a different container, I usually just stick the whole pot in the refrigerator and put the lid on top.
How Long Do Navy Beans Last?
If kept covered in the refrigerator, cooked navy beans should be good for 2-3 days. After that, the liquid broth will likely start to make them mushy, creating an unpleasant texture.
Can You Freeze Cooked Navy Beans?
No. Unfortunately, I strongly advise not freezing cooked navy beans. The freeze / thaw process would make the cooked beans mushy, ruining their texture.
Can I Substitute Great Northern Beans for Navy Beans?
Yes! As explained above, great northern beans and navy beans are very similar, so you can substitute Great Northerns for navy beans in this recipe. However, since Great Northern Beans are larger and firmer, I’d recommend cooking them a bit longer, maybe 30 minutes longer, to make sure they’re tender.
Can I Substitute Pinto Beans for Navy Beans?
Yes! Although the flavor of pinto beans isn’t as mild as that of navy beans, I think you could use pinto beans as a substitute. However, just like Great Northern beans, pinto beans are larger and tougher, so make sure to cook them about 30 minutes longer to make sure they’re done.
What Is the Best Seasoning for Navy Beans?
In my opinion, the best seasoning for navy beans is a combination of a flavorful stock and plenty of onion. Simmering the beans in vegetable stock, chicken stock, or ham hock stock for hours imparts flavor that nothing else can. Additionally, the use of chopped onion and onion soup mix–and perhaps onion powder–adds flavor in a way that nothing else does.
Can I Make Vegetarian or Vegan Navy Beans?
Yes! Although I highly recommend making navy beans with ham, you can definitely adjust this recipe to make it vegan or vegetarian. As explained above, a flavorful broth and plenty of onion are key, so by adding a bit more onion, as well as chunks of vegetables like carrots and potatoes, you can make a delicious and filling vegan or vegetarian version of this recipe.
What Condiments Go Well with Navy Beans?
Although this stove top navy beans with ham hocks recipe tastes good, here are some other sauces and condiments if you want your bowl of beans to have even more flavor:
Hot Sauce – Just like collard greens, a few drops of Louisiana-style hot sauce will give your bowl of beans a nice kick.
Chimichurri – A garlic-parsley sauce from Argentina and Uruguay that’s usually used on steak or sausage, it would also add a ton of excitement to mild-flavored beans.
Chow Chow – This southern pickled relish has green tomatoes and other vegetables. The salty, vinegar brine is sure to enhance the flavor of your beans.
Recipe Review
Appearance: 10 / 10
This pot of navy beans looked fantastic. The beans were soft but not mushy, a few of the smaller beans just beginning to fall apart and thickening the broth. With both the ham hock and ham shank, there was plenty of ham, the small, red pieces contrasting with the white beans in the bowl.
With the slice of golden yellow cornbread on the edge of the bowl, these navy beans were a perfect example of southern style cooking.
Taste: 9 / 10
The onion soup mix and ham hock made these navy beans taste good. The smokiness of the ham added so much flavor, I only added a bit of extra seasonings. Although I enjoyed the navy beans, the extra additions did not change the fact that navy beans have a mild flavor.
This dish does not have a super strong flavor, so if you are used to the strong flavor of pinto beans, black eyed peas, or collard greens, you will be disappointed. Although that is not a negative for me, it could be for some people.
Texture: 9 / 10
I thought the texture was perfect. The vast majority of the beans were soft but still whole, some of the smaller beans beginning to break down to thicken the broth.
Honestly, bean texture is a bit subjective, so I am going to give it a 9 / 10 since some people may have liked them firmer / softer. Adjusting the cook time will allow you to get the texture you desire.
Ease: 8 / 10
Although cooking these southern style pinto beans with ham on the stove was easy, the process did have a few steps and take a few hours. Unless you use an instant pot, making navy beans is not something you decide an hour before dinner. Instead, you have to decide a few hours, if not a day, ahead of time, so that you can soak the beans, make the ham hock stock, etc.
For that reason, I am going to give this recipe 8 / 10 on the easy scale.
A Chef’s Review
Learning how to cook navy beans and ham on the stove is easy and delicious. The ham hocks added a salty, smokiness that really stood out against the mild flavor of the beans. The vegetable stock with bay leaf was a good base, and the spices–specifically the onion soup mix–really made this flavorful. Served with cornbread or rice, these beans were perfect.
Honestly, my only critique of my navy beans recipe is that it does take a bit of time to prepare. If you start by making your own vegetable stock, then make the ham hock stock, then cook the navy beans on the stove top, this is probably a 3-hour dish.
In spite of the time requirements, there’s nothing like crumbling cornbread into the southern-style beans. If you like recipes with plenty of old-fashioned flavor, then this is the one for you.
Possible Changes to the Recipe:
Although I thought that my navy beans with ham hocks recipe turned out great, possible changes include:
Apple Cider Vinegar – A lot of people add apple cider vinegar to their beans, and I think that a Tablespoon or two would really make the flavor of this pot of beans pop.
More Spices – Adding parsley, oregano, and basil might be good.
Onion Powder – Honestly, I think that onion is the best flavoring for navy beans, so adding some onion powder as well, or possible in place of the onion soup mix, would turn out great.
Sugar – A bit of sugar was a nice addition to my pot of lima beans, so I wonder what difference it would make with the navy beans.
Add Vegetables – Including chunks of carrots, celery, potatoes, and other vegetables would really make a bowl of these navy beans with ham feel like a full meal.
Variations of Navy Beans and Ham on the Stove Top
If you liked this navy beans and ham on the stove top recipe, here are some ideas as to what you can make with navy beans:
Navy Bean Soup – With a little more broth and some chopped vegetables, this recipe would be a great base for a hearty soup.
Smoked Turkey – If you like smoky flavor but prefer to avoid pork, smoked turkey wings, legs, or necks would be great in this recipe.
Smoked Sausage – Andouille is delicious in red beans and rice–and I’m sure it would be great in this navy beans and ham on the stove top recipe, too.
Add Vegetables – Including chunks of carrots, celery, potatoes, and other vegetables would really mak
Other Navy Bean Recipes
Coming Soon!
Southern Bean Recipes
If you like beans simmered on the stove top with ham hocks, check out my other southern-style bean recipes:
Lima Beans and Ham – Using frozen beans makes this recipe super easy.
Pinto Beans and Ham – Another stove top recipe, it’s perfect for cold fall and winter nights.
How to Cook Navy Beans and Ham on the Stove Recipe
How to Cook Navy Beans and Ham on the Stove
Ingredients
- 1 pound dry navy beans (454g)
- 1 ham hock (2/3 pound)
- vegetable stock (about 3 cups)
- 1/2 pound leftover ham shank, shredded (225g)
- 1 small onion
- 3 cloves of garlic
- 1 oz packet onion soup mix (28.5g)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Make homemade vegetable stock, or use storebought
- Make a ham hock stock by boiling ham hock in vegetable stock and / or water for an hour on medium heat, turning occasionally
- If you did not soak your beans overnight, I recommend doing a quick soak while the ham hock boils. Cover the dried navy beans with an inch of warm water and soak for 1 hour.
- Once the ham hock stock is done, add chopped onion and garlic, along with the soaked beans.
- Bring to a boil, then reduce heat to medium, and boil for a total of 1.5 hours.
- About 15 minutes before the beans are done, add shredded leftover ham.
- Remove ham hock, cut up meat, and return to the beans.
- Although you could add the onion soup mix when you first add the soaked beans to the pot, I added it right after adding the ham from the ham hock back to the pot.
- Add the 1/4 teaspoon garlic powder and black pepper. Let the onion soup mix and spices boil for at least 10-15 minutes before serving the beans.
- Serve the beans.
YouTube Video
Be sure to watch my YouTube video tutorial:
