Smoky Slow-Baked White Beans and Ham Casserole

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 25 minutes (plus overnight soaking if using dried beans)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 40 minutes (plus soaking time)

Quick Ingredients

• 1 lb (450 g) dried navy or great northern beans, soaked
• 4 slices thick-cut bacon, chopped
• 8 oz (225 g) smoked ham, 1/2 inch cubes
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 cup low-sodium chicken broth + 1 cup water
• 1/4 cup molasses
• 1/4 cup ketchup
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle chili powder (optional)
• 1 bay leaf, 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp unsalted butter, cubed (for topping)

Do This

• 1. Soak beans overnight in plenty of water. Drain, cover with fresh water, and simmer 45–60 minutes until just tender but not falling apart. Drain.
• 2. Heat oven to 300°F (150°C). In a large oven-safe pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon, leaving fat.
• 3. Sauté onion in bacon fat 6–8 minutes until soft and golden. Add garlic and cook 1 minute.
• 4. Stir in broth, water, molasses, ketchup, mustard, brown sugar, vinegar, smoked paprika, cumin, chipotle, salt, and pepper. Simmer 3–5 minutes.
• 5. Add drained beans, ham, and bay leaf. Stir well, top with cooked bacon, cover, and bake 2 hours.
• 6. Uncover, dot with butter, stir gently, and bake 45–60 minutes more, uncovered, until thickened and glossy, adding a splash of water if too dry.
• 7. Rest 10–15 minutes, adjust seasoning, and serve hot with crusty bread or over rice.

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Smoky Bean-and-Ham Hearth Casserole

This cozy casserole tastes like it baked all day beside a winter hearth. Tender white beans, smoky ham and bacon, and a molasses-kissed sauce slowly bubble together until they turn thick, glossy, and deeply savory. It is simple comfort food with a little campfire swagger.

Why You’ll Love This Recipe

• Slow-baked flavor with very little hands-on work once it is in the oven.
• Hearty enough to be a full meal, especially with crusty bread or a simple salad.
• Rich, smoky, slightly sweet sauce that clings to every bean.
• Flexible: works with dried or canned beans and is great for using up leftover ham.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, optional fresh parsley or thyme for garnish.
• Dairy: Unsalted butter (and optional sharp cheddar cheese for serving).
• Pantry: Dried navy or great northern beans, thick-cut bacon, smoked ham, low-sodium chicken broth, molasses, ketchup, Dijon mustard, brown sugar, apple cider vinegar, smoked paprika, ground cumin, chipotle chili powder or cayenne, bay leaf, kosher salt, black pepper, cooking oil (if needed).

Full Ingredients

Main Casserole

• 1 lb (450 g) dried navy beans or great northern beans, sorted and rinsed
• Water for soaking and simmering beans
• 4 slices thick-cut bacon, chopped (about 4 oz / 115 g)
• 8 oz (225 g) smoked ham (ham steak or leftover baked ham), cut into 1/2 inch cubes
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) water (plus 1/2–1 cup more as needed during baking)
• 1/4 cup (60 ml) unsulphured molasses
• 1/4 cup (60 ml) ketchup
• 2 tbsp Dijon mustard
• 2 tbsp packed brown sugar (light or dark)
• 1 tbsp apple cider vinegar
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle chili powder (or 1/4 tsp cayenne, optional for extra heat)
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, cut into small cubes (for dotting on top before final bake)

Optional For Serving

• Chopped fresh parsley or thyme
• Crusty bread, cornbread, or cooked rice
• Grated sharp cheddar cheese, for sprinkling on hot servings

Step-by-Step Instructions

Step 1: Soak the beans

Place the dried beans in a large bowl and pick through them to remove any debris or damaged beans. Cover with at least 3 times their volume in cold water (they will expand as they soak). Cover the bowl and let the beans soak at room temperature for 8–12 hours or overnight. When ready to cook, drain and rinse the beans well.

Step 2: Par-cook the beans until just tender

Transfer the soaked, drained beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 45–60 minutes, or until the beans are just tender when you bite into one but still hold their shape firmly. They should not be mushy; they will finish cooking in the oven. Drain the beans and set aside. While the beans cook, you can start preparing the flavor base.

Step 3: Preheat the oven and cook the bacon

Preheat your oven to 300°F (150°C). Place a large, heavy, oven-safe pot or Dutch oven (5–6 quart capacity) over medium heat. Add the chopped bacon and cook, stirring occasionally, for 8–10 minutes, until the fat renders and the bacon is browned and crisp. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot. If you have less than about 2 tbsp fat, add a drizzle of neutral oil.

Step 4: Build the smoky, molasses-rich sauce

Add the diced onion to the pot with the bacon fat and cook over medium heat for 6–8 minutes, stirring often, until the onion is soft, translucent, and starting to turn golden at the edges. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and water, stirring to scrape up any browned bits from the bottom of the pot. Add the molasses, ketchup, Dijon mustard, brown sugar, apple cider vinegar, smoked paprika, cumin, chipotle chili powder (if using), salt, and black pepper. Stir very well to combine and bring the mixture to a gentle simmer for 3–5 minutes, allowing the flavors to meld.

Step 5: Combine beans, ham, and sauce

Stir the drained par-cooked beans and the cubed ham into the pot, coating everything in the smoky sauce. Tuck in the bay leaf. The liquid should just barely cover the beans; if it looks dry, add a splash more water. Taste the sauce (avoid eating the undercooked beans themselves if they are still quite firm) and adjust with a pinch more salt or vinegar if needed, keeping in mind the flavors will intensify as the casserole bakes. Scatter the reserved cooked bacon evenly over the top.

Step 6: Slow-bake until thick, glossy, and bubbling

Cover the pot with a tight-fitting lid and transfer it to the preheated 300°F (150°C) oven. Bake for 2 hours without peeking. After 2 hours, carefully remove the lid and gently stir the beans, checking the liquid level. Dot the surface with the cubed butter. If the beans look dry, add 1/4–1/2 cup hot water and stir gently. Return the pot to the oven, uncovered, and bake for 45–60 minutes more, stirring once or twice, until the beans are very tender, the sauce is thick and velvety, and the top has dark, caramelized edges. The casserole should look glossy, not soupy.

Step 7: Rest, finish, and serve

Remove the pot from the oven and let the casserole rest for 10–15 minutes; this allows the sauce to thicken further and the flavors to settle. Fish out the bay leaf. Taste and adjust the seasoning with additional salt, pepper, or a splash of vinegar if you want a bit more tang to balance the sweetness. Sprinkle with chopped fresh parsley or thyme if you like. Serve the smoky bean-and-ham casserole hot, straight from the pot, with crusty bread, cornbread, or spooned over rice. It will be even more flavorful the next day.

Pro Tips

• Watch the liquid level: Beans should stay mostly submerged during the first covered bake. Add small splashes of hot water as needed; too much liquid will give you soup instead of a thick casserole.
• Salt balance matters: Ham and bacon can be quite salty. Start with the listed 1 tsp kosher salt, then taste the sauce near the end of baking and adjust to avoid over-salting.
• Canned bean shortcut: To save time, substitute 4 cans (15 oz / 425 g each) of white beans, drained and rinsed. Skip soaking and par-cooking, reduce covered oven time to 45 minutes, then uncover and bake 30–40 minutes more.
• Use a heavy pot: A thick, enameled cast iron Dutch oven distributes heat evenly and helps prevent scorching during the long bake.
• Rest before serving: Those extra 10–15 minutes off the heat make the sauce cling to each bean and give the casserole that “cooked all day” texture.

Variations

• Spicy campfire version: Double the chipotle chili powder, add 1–2 chopped canned chipotle peppers in adobo, and stir in a small splash of hot sauce before serving for a bolder kick.
• Cheesy gratin topping: During the last 15 minutes of baking, sprinkle 1–1 1/2 cups shredded sharp cheddar over the surface and return the pot to the oven, uncovered, until melted and lightly browned.
• Smoked sausage swap: Replace half of the ham (4 oz / 115 g) with sliced smoked sausage or kielbasa for extra smoky, meaty bites.

Storage & Make-Ahead

Let the casserole cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. The flavors deepen as it rests, making this an excellent make-ahead dish. To reheat, warm gently on the stovetop over low to medium-low heat, stirring often and adding a splash of water or broth if the beans seem too thick. You can also reheat in a covered baking dish at 300°F (150°C) for 20–30 minutes, until hot all the way through.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 480 calories; 26 g protein; 17 g fat; 55 g carbohydrates; 13 g fiber; 17 g total sugars; 980 mg sodium. Actual values will vary based on specific ingredients and brands used.