Introduction
Beans and Ham Hocks—this dish is the ultimate Southern comfort food. It’s the kind of recipe that fills your kitchen with irresistible aroma and your belly with hearty satisfaction. Smoky ham hocks simmered slowly with beans, herbs, and spices in a savory broth make this one-pot wonder a staple for cool days, family dinners, and make-ahead meal plans.
Why I Love This Recipe
What’s not to love about something that’s incredibly affordable, deeply flavorful, and naturally feeds a crowd? The slow-simmered ham hocks release smoky richness into every bite, while the beans soak up layers of seasoning. It’s simple, but it delivers depth like a recipe passed down through generations.
Ingredients
- 1 pound dried pinto or white 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 hocks (about 2)
- 2 cups beef stock
- 3 cups water
- Salt and pepper to taste
Swaps and Notes
- Beans: Pinto beans are classic, but navy or great northern beans work great too.
- Spice Level: Adjust cayenne to your heat preference, or add a few dashes of hot sauce near the end.
- Flavor Boosters: Smoked paprika or bay leaves can be added during simmering for extra depth.
- No Ham Hocks? Smoked turkey wings or leftover ham shank are good substitutes.
Directions
- Soak Beans: Place dried beans in a bowl, cover with water by 3 inches, and soak overnight (or up to 24 hours). Drain and rinse when ready.
- Sauté Aromatics: In a large 6-quart pot, heat olive oil over medium. Add onion, celery, garlic, thyme, and carrots. Cook 4–5 minutes until softened.
- Add Seasonings: Stir in Creole seasoning, bouillon powder, and cayenne pepper. Let bloom for 1 minute.
- Combine Ingredients: Add soaked beans and ham hocks. Pour in beef stock and water. Stir to mix.
- Simmer: Bring to a boil, reduce heat, cover, and simmer gently for 90 minutes until beans are tender and broth is thickened.
- Shred the Ham: Use tongs to remove ham hocks. Shred meat with a fork and return it (and bones, if you like) to the pot.
- Final Seasoning: Add water if needed. Simmer another 10 minutes. Taste and adjust salt and pepper.
- Serve: Spoon into bowls and serve hot with cornbread or rice.
Tips for Success
- Use a Large Pot: A 6-quart Dutch oven or heavy-bottomed pot works best.
- Soaking Shortcut: In a rush? Do a quick soak by boiling beans for 5 minutes and letting them sit for 1 hour.
- For Creamier Beans: Mash a few beans near the end of cooking to thicken the stew naturally.
Serving Suggestions and Pairings
These beans and ham hocks are rich enough to stand alone, but even better with sides like skillet cornbread, buttery rice, or braised greens. For a true Southern feast, pair with:
And for dessert? End the meal with This Chocolate Chip Banana Bread—a perfect sweet finish.
Storage and Leftover Tips
- Refrigerate: Keeps well for 4–5 days in the fridge.
- Freeze: Store in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
- Reheat: Add a splash of water or broth if it thickens too much.
More Recipes You’ll Love
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
Final Thoughts
This Beans and Ham Hocks recipe is rich with history and flavor, and it’s built to comfort and nourish. Whether it’s a chilly night or a cozy Sunday supper, it’s the kind of food that makes memories.
Try it, tweak it, and tell us how yours turned out in the comments. And don’t forget to follow for more soul-satisfying Southern staples. 🫘🐖🍲
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