White Beans & Ham with Cornbread

Ingredients

For the White Beans & Ham:

1 pound dried white beans (navy or cannellini), soaked overnight
1 pound ham hock or diced ham (I often opt for a smoked ham hock for added flavor)
1 onion, chopped (sweet or yellow onions work best)
2 garlic cloves, minced
4 cups chicken broth (homemade or low-sodium is preferable)
2 cups water
1 teaspoon salt (adjust it if using salted ham)
1/2 teaspoon black pepper
1/2 teaspoon thyme (fresh thyme adds a lovely twist)
For the Cornbread:

1 cup cornmeal (look for stone-ground for better texture)
1 cup all-purpose flour
1 tablespoon sugar (just enough for a hint of sweetness)
1 tablespoon baking powder (make sure it’s fresh!)
1/2 teaspoon salt
1 cup milk (whole milk for richness)
1/4 cup melted butter (room temperature for easier mixing)
1 egg (room temperature helps with fluffiness)
Prep Notes
Soak the beans in water overnight—this helps them soften and cook more evenly!
The butter should be melted but not hot when mixing with the other ingredients.
Step-by-Step Instructions

Prepare the Beans:
Rinse the soaked beans and drain well.
Cook the Bean Mixture:
In a large pot, combine the rinsed beans, ham hock or diced ham, onion, garlic, chicken broth, water, salt, black pepper, and thyme.
Bring everything to a boil, then reduce heat to a simmer.
Cook uncovered for 1.5 to 2 hours, stirring occasionally, until beans are soft. You’ll know they’re ready when they’re tender to the bite but not mushy.
Finish the Ham:
If you used a ham hock, make sure to take it out after cooking. Shred the meat off the bone and return the shredded meat to the pot, stirring to combine. Adjust seasoning as needed.
Make the Cornbread:
Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking pan.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, combine milk, melted butter, and egg until well mixed. Pour the wet ingredients into the dry and stir just until combined.
Bake the Cornbread:
Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Serve It Up:
Spoon the hearty white beans and ham into bowls, and add a slice of warm cornbread on the side. Trust me, this is where the magic happens!
Chef’s Tips
Timing is everything: Make sure to keep an eye on water levels as the beans cook; you don’t want them drying out.
Texture check: Your beans should be soft but still hold their shape. If they start to fall apart, reduce cooking time next time