This Ham Hocks and Beans recipe is a true celebration of Southern culinary tradition, utilizing any white beans, including versatile pinto or classic navy beans. The dish is meticulously seasoned to perfection, drawing deep, smoky flavors from tender smoked ham hocks, and is best savored alongside a slice of warm, classic cornbread.
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When the craving for truly satisfying comfort food strikes, something that warms you from the inside out and truly “sticks to your ribs,” this ham hocks and beans recipe is my ultimate go-to. It’s a cherished Southern staple that, while requiring a bit of patience, demands minimal active effort. The magic lies in the slow simmering, allowing rich flavors to meld beautifully, creating a dish that’s both simple and profoundly delicious. I’ve been perfecting this recipe for years, and it’s one of those tried-and-true classics that never disappoints. It’s not just a meal; it’s an experience, especially when served with a generous slice of homemade cornbread. The aroma alone will fill your entire home, promising a special meal that everyone will eagerly anticipate.
Understanding Ham Hocks and Beans: The Essential Ingredients
Creating an authentic and deeply flavorful Ham Hocks and Beans dish begins with understanding and selecting the right ingredients. Each component plays a vital role in building the rich, hearty profile that makes this Southern classic so beloved. Here’s a detailed look at what you’ll need to gather:
- Dried Pinto Beans (or your preferred white bean)
- Smoked Ham Hocks
- High-Quality Olive Oil
- Fresh Onions
- Garlic Cloves
- Chicken Broth (or a flavorful stock)
- Creole Seasoning (or a similar vibrant spice blend)
- Bay Leaf
Beyond these core ingredients, the magic truly unfolds through the slow cooking process, allowing the smoky ham hocks to infuse every single bean with an unparalleled depth of flavor. The aromatic vegetables—onions and garlic—create a foundational layer, while the Creole seasoning adds that signature Southern kick. Let’s dive deeper into choosing your main components.
Selecting the Perfect Beans for Your Dish
While this recipe is incredibly versatile, allowing for almost any type of dried white bean, I typically lean towards dry pinto beans. Pinto beans are a staple in both Southern and Mexican cuisines, known for their creamy texture and ability to absorb robust flavors. They belong to a family of legumes that includes navy beans, black beans, and kidney beans, all of which can be excellent substitutes if pinto beans aren’t readily available or if you prefer a different flavor profile.
Pinto beans are easily recognizable by their unique appearance: a base color of tan or cream adorned with reddish-brown splotches. In fact, their name “pinto” is Spanish for “painted” or “spotted,” perfectly describing their distinctive look. Beyond their appealing appearance and creamy texture when cooked, pinto beans are a nutritional powerhouse. They are an excellent source of dietary fiber, plant-based protein, and essential micronutrients such as thiamine, iron, magnesium, potassium, and phosphorus. Incorporating them into your diet is a fantastic way to boost your overall health.
Do You Need to Soak Dried Beans Overnight?
This recipe calls for dried beans, and while it’s not strictly mandatory to soak them, doing so can significantly reduce your cooking time and ensure a more even, tender result. Soaking helps rehydrate the beans, starting the softening process before they even hit the heat. You have a couple of convenient options for soaking:
- Overnight Soak: The traditional method involves placing the dried beans in a large bowl and covering them with plenty of cold water (at least three times their volume). Let them soak on the countertop overnight, or for at least 8-12 hours. This method is the most gentle and yields consistently soft beans.
- Quick Soak: If you’re short on time, you can use a quick-soak method. Place the beans in a large pot and cover them with water. Bring the water to a rolling boil for 2-3 minutes. Remove the pot from the heat, cover it, and let the beans soak for at least one hour. After this quick soak, drain and rinse them as you would with the overnight method.
If you choose to skip the soaking entirely, be prepared for your cooking time to increase by a couple of hours, sometimes even more, depending on the age and type of beans. Soaking also aids in digestibility, helping to break down some of the complex sugars that can cause gas. Whichever method you choose, always remember to rinse your beans thoroughly before cooking to remove any surface dirt or debris.
Choosing the Best Meat for Flavor
The star of this Southern classic, lending its unparalleled smoky depth and richness, is the pork ham hock. Ham hocks are essentially the pork knuckle, taken from where the foot connects to the hog’s leg. They aren’t particularly meaty; instead, they are prized for their bone, fat, and connective tissues, which, when slow-cooked, render down to create an incredibly flavorful broth. This rich, smoky essence is precisely why ham hocks are a beloved ingredient in many traditional Southern dishes, from red beans and rice to collard greens and black-eyed peas.
When selecting ham hocks, always look for the meatiest ones you can find to ensure maximum flavor and a little extra tender meat to shred into your beans. The smoky flavor imparted by these hocks is deep and complex, transforming simple beans into a truly soulful meal.
While ham hocks are traditional, you have several excellent alternatives if you’re looking for a different flavor profile or simply can’t find them:
- Smoked Turkey Parts: Smoked turkey necks, wings, or legs offer a similar smoky flavor but with a lighter, poultry base. They are a fantastic option if you prefer to avoid pork or want a less fatty dish.
- Salt Pork: This cured, fatty cut of pork provides a rich, salty flavor and renders beautifully, though it lacks the deep smokiness of ham hocks unless specified as smoked.
- Country Ham: A small piece of country ham, known for its intense saltiness and robust flavor, can also be used to season the beans. Be mindful of the salt content if using country ham.
- Bacon: Thick-cut bacon, rendered until crispy, can provide a quick boost of smoky, salty flavor. Cook the bacon first, remove the crispy bits for garnish, and use the rendered fat to sauté your aromatics.
- Leftover Ham Bone: If you have a ham bone from a previous meal, it’s an excellent way to add flavor and reduce waste.
Each of these alternatives will lend a slightly different character to your beans, but all will contribute to a delicious and hearty meal. The key is to choose a smoked or cured pork product that can slowly infuse the beans with its savory essence.
Step-by-Step Guide: How to Make Ham Hocks and Beans
Crafting a soul-satisfying pot of Ham Hocks and Beans is a journey of patience and simple steps, culminating in a deeply flavorful and comforting meal. Follow these detailed instructions to achieve perfect results every time. Remember, the full recipe card with exact measurements is provided at the end of this post.
- Prepare the Beans: Begin by thoroughly rinsing your dried pinto beans under cold water to remove any debris. For best results and to significantly reduce cooking time, it is highly recommended to soak your beans in advance. You can either opt for the traditional overnight soak in a large bowl of water or use the quick-soak method described in the “Do You Need to Soak Dried Beans Overnight?” section above. After soaking, drain the beans and rinse them once more.
- Sauté Aromatics: Place a large Dutch oven or a heavy-bottomed soup pot over medium-high heat. Add the olive oil and allow it to shimmer. Once hot, add the chopped white onions and minced garlic cloves. Sauté them gently, stirring occasionally, until the onions become translucent and soft, and the garlic is fragrant, typically taking 3-5 minutes. This step builds a crucial aromatic foundation for your dish.
- Combine and Simmer: To the pot with the sautéed aromatics, add the prepared (soaked and drained) pinto beans, the smoked ham hock(s), chicken broth (ensuring enough liquid to fully cover the beans, usually 5-6 cups), Creole seasoning, and a bay leaf. Stir all the ingredients together thoroughly to combine, making sure the ham hock is nestled deep within the beans.
- Slow Cook to Perfection: Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Cover the pot with a tight-fitting lid and allow the beans to simmer. This slow, steady cooking process is where the magic happens, as the ham hocks infuse their smoky, savory essence into every bean.
- Remove Ham Hock and Bay Leaf: Once the beans have reached your desired tenderness (see “Mastering the Cook Time” section below), carefully open the pot. Using tongs or a slotted spoon, remove the bay leaf and the ham hock. The bay leaf has done its job of flavoring and should be discarded.
- Shred the Meat (Optional): If you enjoy incorporating tender meat into your beans, transfer the ham hock to a cutting board. Once it’s cool enough to handle, use two forks to shred the tender meat from the bone, discarding any skin, excess fat, or bone fragments. Return the shredded meat to the pot of beans.
- Season and Serve: Taste the beans and adjust the seasoning as needed. You may find it beneficial to add a pinch more salt or freshly ground black pepper, depending on the saltiness of your ham hock and broth. Allow the beans to cool slightly before serving. I prefer to serve them with a slotted spoon to control the amount of broth.
This method ensures that every spoonful of your Ham Hocks and Beans is bursting with deep, comforting flavors, creating a meal that is both satisfying and memorable.
Mastering the Cook Time for Perfect Beans
The cooking time for your ham hocks and beans can vary quite a bit, primarily depending on whether you’ve soaked your dried beans and your personal preference for texture. Do you prefer your beans to be firm with a slight bite, tender and soft, or deliciously mushy, almost like a thick stew? Generally, you can expect the cooking process to take anywhere from 1.5 to 3 hours.
For me, the sweet spot is usually around 2 hours. I aim for beans that are wonderfully soft and creamy but still hold their shape – not mushy, but definitely not firm. If you haven’t soaked your beans, you should anticipate adding at least an extra hour, possibly two, to the cooking time. Factors like the age of your dried beans and the hardness of your water can also influence how quickly they soften.
To test for doneness, simply take one bean out of the pot (be careful, it will be hot!) and mash it gently with a spoon or fork. If it mashes easily and feels creamy, your beans are likely ready. Continue to cook, checking every 15-30 minutes, until they reach your desired consistency. Don’t be afraid to taste them throughout the process and adjust seasonings as the flavors develop.
Storage and Freezing Tips for Ham Hocks and Beans
One of the best qualities of this hearty Ham Hocks and Beans recipe is how well it stores, making it perfect for meal prep or enjoying delicious leftovers. Proper storage ensures you can savor its comforting flavors for days to come or even months down the line.
Refrigeration: Once your Ham Hocks and Beans have cooled completely, transfer them to an airtight container. Stored in the refrigerator, they will remain fresh and flavorful for 3 to 5 days. The flavors often deepen and meld even further after a day or two, making leftovers particularly delicious. When reheating, you might need to add a splash of chicken broth or water to loosen the consistency, as the beans will thicken in the fridge. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer-Friendly Hacks for Future Meals
This dish is an absolute champion when it comes to freezing, offering a fantastic “cook once, eat many times” solution. You can freeze your Ham Hocks and Beans for up to 9 months without a significant loss of quality or flavor. This is a brilliant hack for busy weeknights or when you simply crave a comforting meal without the effort of starting from scratch.
For best results, allow the beans to cool completely before portioning them into freezer-safe bags or containers. I highly recommend freezing them along with their broth. The broth not only protects the beans from freezer burn but also ensures that when you defrost them, they are still bursting with that incredible ham hock flavor. Label your containers with the date so you can easily keep track.
When you’re ready to enjoy, simply transfer the frozen beans to the refrigerator overnight to thaw. Alternatively, you can reheat them directly from frozen on the stovetop over low heat, stirring occasionally and adding a little more liquid if necessary, until thoroughly warmed. Freezing this dish is a convenient way to always have a taste of Southern comfort at your fingertips.
Frequently Asked Questions About Ham Hocks and Beans
I prefer to use chicken broth or stock for this recipe as it adds an extra layer of savory depth to the beans. However, you can use any broth you like, such as vegetable broth for a lighter flavor, or even just water. While water will still yield delicious results, broth will definitely enhance the overall richness and flavor profile of the dish.
It’s not strictly necessary, but you can certainly boil the ham hock in water separately for about an hour before adding it to the beans. This can help tenderize it further and make the meat easier to shred if you plan to incorporate it into the beans. However, I find that the ham hock softens perfectly well and imparts plenty of flavor during the 1.5-3 hours of simmering with the beans, so I typically cook them together from the start.
This is entirely up to your personal preference! We typically enjoy our beans whole, appreciating their individual texture and the hearty feel. However, if you prefer a creamier, thicker consistency, feel free to mash some or all of the beans after they have finished cooking. You can use a potato masher or the back of a spoon directly in the pot.
Doubling this recipe is very straightforward. Simply double all of the ingredients. You can use the same amount of ham hocks or opt for one slightly larger one if you prefer. The beauty of slow-cooked beans is that the cook time will generally remain the same, as it depends more on the beans themselves rather than the total volume of ingredients.
To adapt this recipe for a vegan or vegetarian diet, simply omit the ham hock. Replace the chicken broth with vegetable broth. To compensate for the smoky flavor lost from the ham hock, I recommend adding ½ teaspoon of smoked paprika and ½ teaspoon of red pepper flakes. These spices will provide a lovely depth and warmth that mimics some of the savory notes of the traditional dish.
The Perfect Accompaniment: Pair With Cornbread
No Southern-style Ham Hocks and Beans meal is truly complete without a generous side of cornbread. The slightly sweet or savory crumbly texture of cornbread provides the perfect counterpoint to the rich, savory beans, and it’s ideal for soaking up every last drop of that flavorful broth. Explore these delicious cornbread recipes to find your perfect pairing:
- Homemade Southern Cornbread
- Cornbread Muffins
- Jalapeno Cheddar Cornbread
- Honey Cornbread
- Air Fryer Cornbread
- Chicken and Dressing (for a heartier twist)
- Pumpkin Cornbread
- Cornbread Casserole
- Sweet Potato Cornbread
Delicious Side Dishes to Complement Your Meal
While ham hocks and beans with cornbread can be a meal in itself, adding a classic Southern side dish elevates the experience even further. These pairings bring balance and additional flavor to your plate, creating a truly memorable feast:
- Southern Baked Mac and Cheese
- Southern Collard Greens
- Southern Turnip Greens
- Southern Sweet Potato Casserole
- Southern Mustard Greens
- Southern Red Beans and Rice (a great way to use similar flavors)
For those who prefer a hands-off approach, you can also prepare delicious pinto beans in a slow cooker using our Slow Cooker Crockpot Pinto Beans recipe, which can then be combined with cooked ham hocks for similar flavors.
Ham Hocks and Beans Recipe
Brandi Crawford
This Ham Hocks and Beans recipe is made using any white beans, including pinto or navy. The meal is seasoned to perfection using smoked ham hocks and paired with classic cornbread, delivering a truly comforting Southern meal.
Rating: 5 out of 5 stars (based on 3 votes)
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Prep Time: 1 hr | Cook Time: 2 hrs | Total Time: 3 hrs
Course: Dinner, Lunch | Cuisine: Southern
Servings: 10 servings | Calories: 314 kcal
Equipment
- Cast Iron Dutch Oven
- Slotted Spoon
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped white onion
- 3 garlic cloves (Minced.)
- 5-6 cups chicken broth (Use enough to fully cover the beans.)
- 1 pound bag dried pinto beans (Rinsed)
- 1 – 1 ½ pounds ham hocks (Fully cooked and typically smoked. See notes for substitutions.)
- 1 teaspoon Creole Seasoning
- 1 bay leaf
Instructions
- Fill a Dutch oven or soup pot with water (enough to cover the pinto beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the pinto beans. Allow the beans to soak for 1 hour and then drain. Alternatively, you can soak the beans overnight.
- Place a Dutch oven or soup pot on medium-high heat and add the olive oil.
- When hot, add the onions and garlic. Sauté until translucent and fragrant.
- Add in the chicken broth, pinto beans, ham hock, Creole seasoning, and bay leaf. Stir to combine all ingredients.
- Place the lid on the pot and lower the heat to medium-low. Cook for 1 ½-3 hours until the beans are soft. You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork. Mine usually take 2 hours to reach my desired texture.
- Open up the pot and remove the bay leaf and ham hock. If you like meat in your beans, use 2 forks to shred the meat from the ham hock and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.
- Cool before serving. I like to use a slotted spoon to serve.
Notes
- Not soaking the beans in advance will likely add a couple of hours to your cook time.
- Always rinse the beans first to remove any surface dirt or debris.
- Decide how you like your beans. Do you prefer them firm, soft, or mushy? Check in on the beans frequently while they cook. They will typically need anywhere from 1 ½ hours – 3 hours depending on your texture preference. I like to cook mine for 2 hours, aiming for a soft but not mushy texture.
- You can substitute ham hocks with smoked turkey (wings, necks, or legs), a leftover ham bone, salt pork, country ham, or even bacon for different flavor profiles.
- You can easily double the recipe and use the same amount of ham hock or opt for one slightly larger. The cook time will remain consistent.
- Feel free to substitute Creole seasoning for any other flavorful spice blend you enjoy, such as Cajun seasoning or your favorite all-purpose seasoning.
- If using canned beans, they don’t require lengthy cooking. In this case, you may want to cook your ham hock in broth separately for a couple of hours to tenderize it and build flavor, then add the canned beans (drained and rinsed) to that pot for the last 30 minutes of cooking.
Nutrition
Serving: 1 serving | Calories: 314 kcal | Carbohydrates: 11g | Protein: 13g | Fat: 23g
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.