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Ham Hock and Beans

15 Minutes (plus soaking beans overnight)

6-8

Introduction

This Ham Hock and Bean dish is a rustic and hearty classic, combining the smoky richness of ham hocks with tender, creamy beans. Simmered low and slow with aromatic vegetables and savory herbs, the dish develops deep, comforting flavors that warm the soul. Perfect for a chilly day, it’s a one-pot meal that’s as satisfying as it is simple to make. Serve it with crusty bread or cornbread to soak up the flavorful broth, and enjoy a timeless comfort food that's both nourishing and delicious.

Ham Hock and Beans

Steps

  1. Prep the Beans:
    Rinse the beans thoroughly and soak them overnight in cold water. Drain and set aside. If you're short on time, use the quick-soak method: cover beans with water, bring to a boil, simmer for 2 minutes, then remove from heat and let sit for 1 hour before draining.

  2. Sear the Ham Hocks:
    In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the ham hocks and brown them on all sides (about 3 minutes per side). Remove and set aside.

  3. Cook the Vegetables:
    In the same pot, add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic, bay leaves, thyme, and smoked paprika (if using). Cook for another minute.

  4. Combine Ingredients:
    Add the soaked and drained beans to the pot along with the ham hocks. Pour in the chicken broth and enough water to ensure the beans and ham hocks are covered.

  5. Simmer:
    Bring to a boil, then reduce the heat to low. Cover and simmer gently for 2–3 hours, stirring occasionally and adding water if needed to keep everything submerged.

  6. Check for Doneness:
    The beans should be tender, and the ham hocks should be falling apart. Remove the ham hocks and shred the meat, discarding any bones or tough skin. Return the meat to the pot.

  7. Season and Serve:
    Remove the bay leaves. Taste and season the beans with salt, black pepper, and optional red pepper flakes. Serve warm with cornbread or crusty bread.

Ingredients

  • 2 smoked ham hocks

  • 1 pound dried beans (great northern, navy, or pinto beans)

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika (optional)

  • 6 cups chicken or vegetable broth

  • 2 cups water (as needed)

  • Salt and black pepper to taste

  • Optional: 1/2 teaspoon crushed red pepper flakes for a bit of heat

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