Cajun Ham & Beans

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Recipe by South Your Mouth

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Cajun Ham & Beans

1 20-oz. bag Hurst’s Cajun 15 Bean Soup

7 cups water (see note)

1/2 teaspoon garlic powder

1 ham bone

2 cups chopped ham (optional)

Combine beans (with included seasoning packet), water, garlic powder and ham bone in a large pot or Dutch oven. Heat over medium-high heat until simmering. Once simmering, cover pot then reduce heat to low and simmer for 4 hours.

Remove ham bone and allow to cool a bit (so you can handle it without burning your fingerprints off). Using a knife, fork or your fingers, pull all the meat off the bone then add it back to the beans. If using additional chopped ham, add it to the pot as well.

Continue cooking beans for 2-3 more hours or until beans are tender. Add salt to taste if necessary.

Enjoy this as a soup or serve over white rice.


  • This can finish a little on the salty side depending on how much ham you use which is why we always serve it over plain white rice.
  • If your ham bone doesn’t have a lot of meat on it, you may need to add a little salt but don’t add it until the end because the beans will draw salt from the ham bone as they cook together.
  • If you’d like to serve this as a soup (and not over rice), use 8 cups of water. You can add more to reach your desired consistency but I’d start with 8 cups and see how it goes.
  • Yes, you can cook this in a crock pot! Cook the same way replacing the first 4 hours on the stove with 5-6 hours on high in the crock pot.
  • If you can’t find Hurst's Cajun 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online :)