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Easter Ham and Beans

Looking for one of the BEST ways to use a leftover Easter ham bone? Try this incredibly easy slow cooker (crock pot) recipe featuring Hurst’s Great Northern HamBeens® and the remainder of a good sized Easter ham. Let it cook all day while you’re at work and serve for dinner with a side of fresh corn bread. It’s a delicious meal that is filling, inexpensive and packed with protein.

Prep Time

15 minutes

Cook Time

5 hours



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  • 1 package Hurst’s Great Northern HamBeens® (If your store doesn't carry these, you can substitute HamBeens 15 BEAN SOUP®!)

  • 1 leftover ham bone, with a good amount of meat still on the bone

  • 1 large onion, diced

  • 1 cup carrot, diced

  • 1 cup celery, diced

  • 2 cloves garlic, chopped

  • 8 cups water or chicken stock

  • Salt and pepper to taste

  • Optional: Fresh thyme for garnish

Cooking Directions

  1. No soak recipe. Rinse and sort through the beans. Check for any unwanted debris and discard.

  2. In a 4-6 quart slow cooker, add rinsed beans and the rest of the ingredients, including Hurst’s Ham Flavor packet.

  3. Cook on high for 5 hours, or low for 7-8.

  4. Remove the ham bone from the pot. Shred or chop all of the remaining ham and add back into the beans.

  5. Tastes great with a generous shake of black pepper… and we prefer a little hot sauce on top too!


This is a no soak recipe, but if you have already soaked your beans, don't worry! Just reduce the cooking liquid by 1.5 cups.

You can substitute any of our HamBeens varieties including 15 BEAN SOUP® and it will turn out great!