Ham Hock and Beans (2024)

Ham Hock and Beans – What’s more satisfying than the heavenly taste of beans spiced up with ham? Deliciously smoky ham hocks and tender-creamy beans make classic soul food. Let everything slowly simmer together, and voila! – the perfect dinner is ready!

I’m so happy to share my family’s ham hock and beans recipe. And as someone who loves a level-up, adding beefiness with both beef stock and bouillon was a no-brainer. The strong savory taste fits into the smoky-creamy ham hocks and beans.

Let’s face it, beans aren’t just satisfying; they’re also nutritious and cheap. So why not make a good thing even better? Ham hocks ramp up the flavor factor for a deliciously simple yet fancy meal.

Why Use Ham Hocks With Beans?

First of all, ham hocks are cheaper than ham, and the bone is full of good smokey flavor. Hocks (or pork knuckles) are the extreme shank end of bones in pig’s legs and are smoked for that wonderful ham flavor. Even better, you can reuse the bone for an amazing stock for future bean recipes.

Recipe Ingredients

1. Beans – Pinto beans were my choice, but you can use whatever you have available. White beans also are really good with ham.
2. Ham Hock – Smoked pork goodness at a fraction of the price. Yay! You could also use bacon ends and pieces.
3. Seasonings and Veggies – Cayenne and Creole seasoning add heat, and onion, garlic, celery, thyme, and carrots contribute delectable flavors! Of course, you can skip the cayenne if you prefer milder beans.
4. Beef Bouillon – Enjoy the rich and savory stew base with real beef essence for more intensity.

How to Make Ham Hock and Beans

• Soak the Beans – Pour the dried pinto beans into a large bowl and add enough water to cover them with three inches. Soak overnight (or up to 24 hours) to soften them. Drain and rinse beans when ready to use. Set aside. (Photo 1)
• Saute – Heat oil in a large 6-quart pot over medium heat. Add onions, celery, garlic, thyme, and carrot. Sauté for 3-5 minutes until the onion softens. (Photos 2-3)
• Season – Next, add Creole seasoning (salt-free), bouillon powder, and cayenne pepper. Saute for about 1 minute to thoroughly combine, then add the pinto beans and ham hock. Pour in beef stock and water and stir until thoroughly combined. (Photo 4)
• Simmer – Bring the beans to a boil. Then lower the heat, cover, and simmer them for 60-90 minutes until the beans are soft and the gravy is slightly thick. (Photo 5)
• Shred the Ham – About 10-15 minutes before the end of cooking, carefully remove the ham from the pot using tongs. Using a fork, pull the meat off the bone, shred it into small pieces, and put the meat and bone (if desired) back into the beans. Add more water if required, stir well to thoroughly combine, then taste and adjust salt and pepper as needed. (Photo 6)
• Serve and enjoy!

Recipe Variations

1. Ham Swaps – Try using smoked turkey (necks, wings, or legs), salt pork, country ham, or bacon. Each has its own delicious flavor.
2. Beans Subs – No pinto beans? No problem! You can always substitute them with white or red beans, like cannellini or kidney beans. Canned beans also work; just cook the ham hocks, debone, add the canned beans, and heat through.
3. Soup – Turn this wonderful creation into a delicious soup with a little more broth, or make it creamier by adding heavy cream or whole milk.
4. More Veggies – You can always add more vegetables to this dish, such as potatoes, squash, corn, broccoli, bell peppers, and spinach.

Tips and Tricks

1. Cook beans to the desired doneness. If they’re still hard and chalky in the middle, add 30 more minutes. They should be tender with a thick gravy but not falling apart.
2. If you want to save time, use canned beans instead. That way, you don’t have to soak or cook them as long. However, making your own beans from scratch is a whole lot cheaper.
3. If you’d like a more robust beefy goodness, replace the water with low-sodium broth so you don’t end up with salty ham and beans.

Make-Ahead Instructions

This is an excellent make-ahead recipe because beans with ham hock taste evenbetter the next day. You canrefrigerate them until the next dayorfreeze them for about four months.

Serving and Storage Instructions

This soul-satisfying deliciousness is best hot with some fresh skillet cornbread. You can store leftover ham and beans in an airtight container or freezer-safe bag once cooled and refrigerate them for about four days or freeze them for 4-5 months.

FAQs

What to Serve With Ham Hocks and Beans

A good batch of Southern cornbread or homemade buttermilk biscuits and mustard greens with ham hocks and beans makes a complete Southern soul food meal. Lemon pound cake makes a grand finale worthy of your most beloved guests.

More Soul-Food Bean Recipes to Try

1. Black Beans and Rice
2. Three Bean Salad
3. Bean Dip
4. African Black Bean Stew
5. Southern Lima Beans

Conclusion

Ham hock and beans are so worth the wait because the smokey, tender beans melt in your mouth. Would you love to stay up to date with my newest recipes? Then sign up for my newsletter!😍

Watch How to Make It

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