ham hock and beans recipe
The Best ham hock and beans recipe
I love this recipe because it’s so versatile. You can make it a daily staple, a go-to for game day or a Sunday supper, or even a centerpiece for a potluck. The ham hock adds a deep, smoky sweetness that’s hard to resist, and the beans keep it balanced with protein and fiber. It’s not just a meal, though—it’s a way to feed your family without breaking the bank, and it’s something that just tastes better the next day, too. Plus, it’s a great way to use up leftovers, so there’s no waste when you’re making extra. My kids particularly love how it’s easy to customize—add some cheese on top, a dollop of sour cream, or even some fresh herbs if you have them. It’s the kind of dish that feels like a hug in a bowl.
Slow-Cooked Ham Hocks and Kidney Beans
A hearty, smoky stew featuring tender ham hocks simmered with kidney beans, onions, and aromatic spices. Perfect for a comforting weeknight meal.
🥘Ingredients
- 3 bone-in ham hocks (about 3 lbs)
- 2 cups dried kidney beans, rinsed
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup water
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1 green onion, sliced
👨🍳Directions
-
1
Place ham hocks in a large Dutch oven. Cover with cold water and bring to a boil over high heat. Reduce heat to low, then simmer for 15 minutes. -
2
Drain the ham hocks and transfer them to a slow cooker. Rinse the beans and place them in the slow cooker with the ham hocks. -
3
Add diced onion, minced garlic, beef broth, water, smoked paprika, thyme, bay leaf, salt, and pepper to the slow cooker. Stir gently to combine. -
4
Cover and cook on low heat for 6 to 8 hours, or until the ham hocks are tender and the beans are soft. Remove the bay leaf before serving. -
5
Remove the ham hocks from the slow cooker and shred them using two forks. Return the shredded ham to the slow cooker. Stir in the shredded cheese and green onions if using.
🔧Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of hot sauce or a bay leaf while simmering.
- If you prefer a quicker version, use a stovetop pot and cook on low heat for 1.5 to 2 hours.
- Leftovers taste even better the next day!
Watch Video Of How Slow-Cooked Ham Hocks and Kidney Beans Works
❓ Frequently Asked Questions About Slow-Cooked Ham Hocks and Kidney Beans
How long should I simmer the ham hock and beans?
Simmering time depends on whether you’re using a bone-in or boneless ham hock, but a good rule is 4–6 hours for bone-in or 3–4 hours for boneless. Check for doneness by testing the meat—it should pull away easily from the bone, and the liquid should reduce slightly to a rich, syrupy consistency.
Can I use canned beans instead of dried beans?
Yes, but adjust the cooking time. Use 1 can (15 oz) of rinsed, drained beans, and simmer for 1–1.5 hours instead of soaking and cooking dried beans. Canned beans add salt and liquid, so reduce the broth by half before adding them to avoid a watery dish.
What if my ham hock isn’t fully cooked before adding the beans?
If the ham hock isn’t fully tender, it’s fine to add the beans later. Remove the ham, simmer for 30–45 minutes until the meat is fork-tender, then add the beans and continue cooking as directed. The beans will thicken the sauce naturally.
How do I prevent the ham hock from getting too mushy?
To keep the ham hock firm, avoid overcooking. Remove the ham from the pot 1–2 hours before serving and let it rest on a rack to dry slightly. Return it to the pot just before serving to reabsorb some liquid, or slice it thinly for a more delicate texture.
Can I make this recipe ahead of time?
Absolutely. The ham hock and beans taste even better the next day! Store leftovers in an airtight container for 3–4 days in the fridge. Reheat gently on the stove with a splash of broth or water to restore flavor.
