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There is nothing cozier than settling in with a big bowl of brothy beans and a crusty bread to lap up all the goodness… and my Old Fashioned Ham and Beans with Carraway is an easy, delicious, and hearty dinner that tastes like it’s been cooking all day.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Old Fashioned Ham and Beans with Caraway
These beans are the ultimate cozy comfort food – I love to make a big batch on a cold night and serve with bread to sop up all the salty broth and spread the beans across. You can add vegetables if you like, or swap the bean variety – this is a truly customizable recipe.
Brothy Ham and Beans Ingredients
To make this recipe, we will need the following ingredients:
- 2 tablespoons butter start everything off with richness and give the onions a cozy, savory place to soften and build flavor.
- 1 onion, diced adds a touch of sweetness and depth as it cooks down, balancing out the salty ham later on.
- 4–5 cloves garlic, minced bring that warm, savory punch that makes the whole pot smell incredible almost immediately.
- 2 cans white northern beans are creamy and mild, soaking up all that buttery, herby broth while making the dish hearty and comforting.
- 1 pound diced ham adds salty, smoky goodness and turns the broth into something deeply flavorful without needing much else.
- 1 teaspoon caraway seeds sneak in an earthy, slightly anise-like note that pairs beautifully with beans and pork and keeps things interesting.
- 1 tablespoon Italian herbs seasoning layers in classic, cozy herbal flavors that make the dish feel rustic and homey.
- 12 oz chicken stock pulls everything together into a light, savory broth that’s perfect for spooning up every last bean.
Steps to Make Brothy Carraway Ham and Beans
Once we’ve gathered our ingredients, we will use the following process:
Brown Onions
Brown onions in dutch oven with butter. Add garlic at the very end of browning onions and cook until fragrant, about 40 seconds.
Brown Beans and Ham
Toss ham and beans in melted butter and softened onion. Lightly brown ham, only cooking about 3-5 minutes.
Season & Cook
Season with herbs and add stock. Bring to a boil and quickly reduce to simmer. Let cook down, stirring occasionally, to prevent burning. Cook to desired thickness, I prefer a very reduced, thick broth.
Serve & Enjoy!
Serve in bowls with warm, crusty bread like Dilly Bread or The Best Easy No Knead Bread!
Tips and Tricks for Caraway Brothy Beans and Ham
Bloom the spices: Let the caraway seeds and Italian herbs warm in the butter and onions for 30–60 seconds before adding liquid to deepen their flavor.
Don’t rush the onions: Cooking them until soft and lightly golden adds natural sweetness that balances the salty ham.
Adjust the broth: For a soupier dish, add an extra ½–1 cup chicken stock; for thicker, more stew-like beans, simmer uncovered a few extra minutes.
Use good ham: Leftover baked ham or thick-cut deli ham adds more flavor than finely chopped packaged ham.
Season at the end: Ham and stock can be salty, so wait until the dish is finished before adding any extra salt.
Make it creamier (optional): Mash a small scoop of beans against the side of the pot and stir back in to naturally thicken the broth.
Finish with freshness: A squeeze of lemon or a sprinkle of fresh parsley right before serving brightens the whole dish.
Great for leftovers: The flavors deepen overnight, making this even better the next day.
Brothy Beans and Ham Recipe FAQ’s
Cannellini, navy beans, or butter beans all work well and keep the dish creamy and comforting.
Yes. Draining and rinsing canned beans removes excess sodium and keeps the broth from becoming cloudy.
Absolutely. This dish tastes even better the next day as the flavors meld. Store in the fridge and reheat gently on the stovetop.
It shouldn’t be, but it depends on your ham and stock. Use low-sodium chicken stock if your ham is on the salty side and season at the end.
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
For thicker beans, simmer uncovered or mash a few beans into the broth. For a thinner, soupier version, add more chicken stock.
You can. Swap the ham for smoked paprika, a splash of soy sauce, or a Parmesan rind to keep the dish savory and flavorful.
Crusty bread, garlic toast, or a simple green salad pair perfectly with the brothy beans.
What to Serve With Brothy Beans and Ham
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Old-Fashioned Brothy Ham and Beans With Caraway
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 4 –5 cloves garlic, minced
- 2 cans white northern beans, drained and rinsed
- 1 pound diced ham
- 2 teaspoons caraway seeds
- 1 tablespoon Italian herbs seasoning
- 12 oz chicken stock
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and cook until soft and translucent, about 4–5 minutes.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the diced ham and cook for 2–3 minutes, letting it warm through and lightly brown.
- Stir in the caraway seeds and Italian herbs seasoning.
- Add the beans and chicken stock, stirring to combine.
- Bring to a gentle simmer and cook for 15–20 minutes, until the flavors meld and the broth is rich and savory.
- Taste and adjust seasoning if needed. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
