Bill’s Ham and Bean Soup by CanCooker by Seth McGinn’s

Bill’s Ham and Bean Soup



  • 2 pounds Pinto Beans
  • 2 pounds Navy Beans
  • 2 Carrots Diced (Optional)
  • 34 pound Ham on Bone Uncooked
  • 6 ounces Pineapple Juice
  • 10 cups Water
  • Salt and Pepper
  • Cayanne Pepper


  • Rinse beans 2-3 times to remove any impurities.  Place pinto beans in a container twice the size of the beans and fill with enough water to cover the beans. Repeat same steps for navy beans. Let beans soak overnight.

    For this recipe you can use any size CanCooker.

    Place the rack in the bottom of CanCooker and add the ham, 2 cups of water and 6 oz of pineapple juice. Latch lid and steam on med-low heat for about 1 hour until ham is tender and falling apart. Remove ham and rack from CanCooker. Add beans and carrots to the liquid already in the CanCooker and add remaining 8 cups of  water.  Add seasoning to taste. In meantime cube up ham into ½ inch pieces and add to the CanCooker.  Stir all ingredients together and steam for about 1 ½ hours stirring occasionally. Let stand for 5-10 minutes.

    Great served with cornbread.