Scatter diced ham over dry great northern beans, paired with 3 additional items, into slow cooker for a comforting bowl of warmth that disappears faster than anything else.

This slow cooker 5-ingredient Amish-style ham and beans is the kind of simple, stick-to-your-ribs meal that feels like it came straight from a small-town church basement supper. You literally scatter diced ham over dry great northern beans, add just three more pantry staples, and let the slow cooker do the work. It’s budget-friendly, cozy, and the kind of comforting bowl of warmth that seems to disappear faster than anything else on the table, especially on chilly Midwestern evenings.

Serve these ham and beans in warm bowls with a side of cornbread, biscuits, or buttered dinner rolls for soaking up the broth. A simple green salad or steamed green beans adds a nice bit of freshness alongside the hearty beans. If your family likes a little extra comfort, put out shredded cheddar, hot sauce, and sliced green onions so everyone can top their own bowl just the way they like it.

Servings: 6

1 pound dry great northern beans, rinsed and picked over

Spread the dry great northern beans in a single layer on a baking sheet or clean counter and pick out any small stones or broken beans. Rinse the beans under cool water and drain well.

Place the rinsed, drained dry beans into the bottom of a large slow cooker (at least 5 quarts). Shake the slow cooker gently so the beans settle into an even layer across the bottom.

Scatter the diced ham evenly over the dry beans, just like in the picture: a close-up of hands sprinkling the ham over the beans in the slow cooker on a white tile counter. Try to cover most of the beans so the ham flavor can seep down as it cooks.

Sprinkle the chopped onion and minced garlic over the top of the ham and beans, spreading them out so they’re fairly even. This helps flavor every spoonful without needing a lot of extra ingredients.

Pour the chicken broth gently over everything in the slow cooker. Use the back of a spoon to press down any beans that are sitting above the liquid so they’re mostly submerged. Do not stir too much; you want the layers to stay mostly in place.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for about 4 to 5 hours, until the beans are very tender and creamy when pressed against the side of the slow cooker.

Once the beans are soft, give the pot a good stir. Use the back of a spoon to gently mash some of the beans against the side of the slow cooker to naturally thicken the broth, if you like a creamier texture.

Taste and season with salt and black pepper if needed. (Go easy on the salt at first, since the ham and broth both add saltiness.) Let the ham and beans sit with the lid off for 5 to 10 minutes to cool slightly and thicken a bit more before serving warm.

For picky eaters, you can dice the onion very small or cook the ham and beans a bit longer so the onion almost melts into the broth and isn’t as noticeable. If your family likes a little sweetness, stir in 1 to 2 teaspoons of brown sugar at the end of cooking for a gentle, Amish-style sweetness that pairs nicely with cornbread. To make this more of a full meal in a bowl, add 1 to 2 diced carrots and 1 chopped celery stalk on top of the ham before pouring in the broth (this adds more veggies but still keeps the recipe simple). For a smokier flavor, swap part of the diced ham for chopped smoked sausage or add a small smoked ham hock along with the ham, then remove the hock before serving. If you need to prep ahead, you can place the rinsed beans, onion, garlic, and diced ham in the slow cooker crock the night before, cover, and refrigerate; in the morning, just pour in the broth, set the crock in the base, and start cooking. For thicker beans, remove the lid for the last 20 to 30 minutes of cooking to let some liquid evaporate, or mash more beans against the side of the slow cooker. If you prefer a lighter broth, simply add an extra 1 to 2 cups of broth or water and adjust the seasoning at the end.