Dump dried great northern beans over smoked ham hocks, together with 3 ingredients, into slow cooker for a hearty dinner that’s the one everyone asks for

This slow cooker 5-ingredient ham and beans is exactly the kind of set-it-and-forget-it dinner I rely on during busy weeks. You literally dump dried great northern beans over smoky ham hocks, add just three more pantry ingredients, and let the slow cooker do all the work. It’s based on the classic Midwestern ham and bean suppers I grew up with, the kind that simmered all afternoon and made the whole house smell cozy. This version skips the fuss—no soaking the beans, no babysitting a pot—yet it still turns out thick, hearty, and full of rich, smoky flavor that everyone asks for.

Serve these ham and beans in big bowls with warm cornbread, biscuits, or crusty bread for soaking up the broth. A simple green salad or steamed green beans on the side helps balance the richness. If you like a little heat, pass hot sauce or red pepper flakes at the table. Leftovers are great the next day with a scoop of cooked rice or over baked potatoes for an easy second-night dinner.

Servings: 6

1 pound dried great northern beans, rinsed and picked over

Place the smoked ham hocks in the bottom of a large slow cooker (5- to 7-quart works well), arranging them in an even layer so they sit fairly snugly in the crock.

Sprinkle the diced onion and minced garlic evenly over and around the ham hocks.

Rinse the dried great northern beans under cool running water and pick out any broken beans or debris. Without soaking, dump the dried beans directly over the ham hocks and aromatics in the slow cooker, spreading them out so they form an even layer. The beans should completely cover the ham hocks in a cozy blanket.

Pour the chicken broth over the beans and ham hocks, adding just enough to cover the beans by about 1/2 inch. If needed, top off with a little water so everything is mostly submerged, but not swimming.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beans are very tender and the ham is falling off the bone. Avoid lifting the lid during the first few hours so the slow cooker can maintain its heat.

Once the beans are soft, use tongs to carefully remove the ham hocks to a cutting board. Let them cool for a few minutes until they’re easy to handle, then pull off the meat, discarding any skin, excess fat, and bones. Shred or chop the ham into bite-size pieces.

Return the shredded ham to the slow cooker and stir well. If the mixture is thicker than you like, stir in a splash of hot water or broth. If it’s too brothy, let it cook uncovered on HIGH for 15 to 20 minutes to thicken slightly.

Taste the beans and broth and season with salt and black pepper if needed. (Smoked ham hocks can be salty, so always taste before adding extra salt.) Ladle the ham and beans into bowls and serve hot.

For a creamier texture, use the back of a spoon or a potato masher to gently mash some of the beans against the side of the slow cooker before adding the shredded ham back in; this thickens the broth without adding cream. If you like more vegetables, stir in 2 to 3 diced carrots and 2 diced celery stalks along with the onion and garlic, keeping in mind this technically adds ingredients beyond the core

5. For extra smokiness, add a small diced smoked sausage link in the last 1 to 2 hours of cooking. To make it more herb-forward, tuck in a bay leaf and a small sprig of thyme or rosemary at the beginning, then remove before serving. If you’re watching sodium, use water instead of broth and choose low-sodium smoked ham hocks if available, then season lightly at the end. Leftovers thicken as they sit; when reheating, loosen with a splash of water or broth. This recipe also freezes well—cool completely, portion into freezer-safe containers, and freeze for up to 3 months for an easy future dinner.