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
- Beans – Pinto beans were my choice, but you can use whatever you have available. White beans also are really good with ham.
- Ham Hock – Smoked pork goodness at a fraction of the price. Yay! You could also use bacon ends and pieces.
- 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.
- 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
- Ham Swaps – Try using smoked turkey (necks, wings, or legs), salt pork, country ham, or bacon. Each has its own delicious flavor.
- 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.
- 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.
- More Veggies – You can always add more vegetables to this dish, such as potatoes, squash, corn, broccoli, bell peppers, and spinach.
Tips and Tricks
- 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.
- 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.
- 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 even better the next day. You can refrigerate them until the next day or freeze 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
That depends on who you ask! I say yes. 😉 Beans have protein, fiber, and vitamins, and ham hocks have fat and flavor. You can control the sodium by soaking the ham first or omitting the salt in the recipe. Then you can adjust the salt to your preference when the beans are done.
You can soak your ham in cold water for about 30 minutes before cooking to pull out some of the excess salt. I didn’t soak it since I adjusted the seasonings to compensate for the ham’s saltiness.
You absolutely can! Forty minutes on high with 20 minutes of natural pressure release, and you should have delicious ham and beans. There is some debate over cooking beans in a crock pot, but they’re good. However, you may want to soak the beans longer if cooking them at a lower heat.
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
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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Ham Hock and Beans Recipe
Ingredients
- 1 pound dried pinto beans
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 2 medium carrots, chopped
- 1 tablespoon Creole seasoning
- 1 teaspoon beef bouillon powder
- ½ teaspoon cayenne pepper
- 3 pounds smoked ham hock (about 2)
- 2 cups beef stock
- 3 cups water
- Salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy!
Tips & Notes:
- 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.
- 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.
- 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.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Dinger’s wife says
My husband & I loved this! I’ve made it twice now. The first time I used the bone from a glazed ham I’d made for the holidays. The second time ham hocks. Still tasty, but the first tasted a lot better. Found our new tradition for the day after Thanksgiving!
Imma says
Awesome! Thanks for sharing :)!
Patricia says
I love soup and I love beans so I decided to try this recipe, I didn’t have ham hocks so I used spam and I’ve never used creole seasoning but had some, when I smelled it I sneezed haha, I used it anyway and the soup is now cooking and tasted great when I sampled it, looking forward to it when it’s done!
Connie Hurst says
could i make these in a crockpot and if so how long ? Could I also add kidney beans to it .
Imma says
Hi Connie. Yes, you can use kidney beans, but I haven’t tried this recipe yet in a crockpot.
Sheryl Emerick says
I could not find the dried white beans I wanted for less than $8 a pound! I bought Cannellini canned beans.
Should I drain first?
My kom used to make this when I was a kid, and love it! It’s my turn to start cooking my childhood memory meals. I try to surprise my mom whenever I can, knowing I don’t have forever left with her
Imma says
That is really sweet, Sheryl. Your mum is so lucky.
Yes, drain the canned beans first before using and only add it in at the end when you have already deboned the ham hocks. Let it heat through and then season to taste. Happy cooking :)!
Patti says
This was so easy and delicious! Everyone in the family liked it. Will definitely be making it again. Thank you!
Imma says
I am so thrilled this was a hit with your family, Patti :)!
Gunilla says
That was a really good recipe. Thank you very much.
I used a 15 bean instead of Pinto beans
Very Very good.
Imma says
Awesome! Thanks for the feedback, Gunilla!
Brad says
I thought I would try this recipe instead of our good old, simple ham hocks and beans recipe and it was a huge mistake. The spices in this recipe overwhelm the wonderful flavors of the ham and beans. This is a perfect example of ruining something by trying to make it sophisticated.
ImmaculateBites says
I’m sorry to hear the recipe didn’t work out as you hoped. Next time, you might consider reducing the spices to better suit your taste, allowing the natural flavors of the ham and beans to shine through. Cooking is all about personal preference, so feel free to adjust the recipe to find the perfect balance for you.
Dott says
I love this, so good !
Imma says
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
Carolyn Stark says
This recipe is amazing, if you like, ham and beans with a kick you will love this recipe. It is so easy to make.
ImmaculateBites says
Great ! Thanks for the feedback.
Michael Lagana says
This is a very tasty bean soup,I used fresh pork hocks to keep the sodium low
Imma says
You are so sweet, thank you!
Lowell Adams says
I don’t like beef so I will use Chicken broth and bullion. Does the quantity change?
Imma says
That sounds great! And, no, you don’t need to change the quantities. Let me know how it goes.
Lykell says
I’ve never really liked beans but thanks to you and your amazing recipe, I enjoy every single seed I eat
Imma says
Thank you:) There’s more to come, so stay tuned