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.
Recipe Ingredients
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
Tips and Tricks
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.
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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