Smoked ham and yellow eye beans

My smoked ham and yellow eye beans


2 cups yellow eye beans

Water to cover

Smoked ham hock, ham bone or left over ham. 2 to 4 cups meat

1 med onion, diced

6 to 8 stalks celery, diced

2 to 4 cloves garlic, minced

1 to 2 tsp. dried thyme

Salt & pepper to taste

Hot sauce or hot seasoning (optional)


Wash beans well, you need to cook them in the soaking water. Cover beans in large pot with 2 inches of water and soak overnight.


I smoked a 3.5 pound bone in butt end ham for my beans. Smoked 45 minutes at 175 deg then to 275 deg. At an IT of 105 deg. I wrapped in foil then went to 300 deg until an IT of 150 deg. I saved the bone and some juice from the foil for the beans.


Put your pot of beans on med hi heat, add whatever ham you are using; bring to a boil then simmer for an hour.


Sautee onions, celery and garlic in some olive oil until soft adding the seasoning at the end & stir in well. Add any saved ham juice. If you used a ham bone or hock, remove it from the beans and cool enough to remove the meat and add it back to the pot. Add the sautéed veggies.


Simmer for another hour, check for seasoning and add if necessary. This is good as is, served over rice or cornbread.


Variations: Yellow eye beans, are mild and sweet and are a member of the kidney bean family so if you can’t find them use white kidney beans, (cannellini beans).

For some added flavor you could brown some diced bacon to sauté the veggies in.