Ham Hock and Beans – Immaculate Bites

Why Use Ham Hocks in Beans

For starters, ham hocks are cheaper than ham and have a nice smoky flavor to the bone. A hock (or pork knuckle) is the bone-end portion of a pig’s leg that is smoked to give it a nice ham flavor. Even better, you can reuse the bones to make a great stock for future bean recipes.

recipe ingredients

1. beans – Pinto beans were my choice, but you can use whatever is available.
2. ham hock – Good smoked pork at a fraction of the price. yay! You can also use the ends and pieces of bacon.
3. condiments and vegetables – with cayenne creole seasoning With heat, onions, garlic, celery, thyme and carrots contribute delicious flavors. Of course, you can skip the cayenne if you prefer a milder bean.
4. beef broth – Enjoy the rich and fragrant stew base with the essence of real beef.

How to make ham hocks and beans

• soak the beans – Pour the dry pinto beans into a large bowl and add enough water to cover 3 inches. Soak overnight (or up to 24 hours) to soften them. Drain and rinse beans when ready to use. set aside. (photo1)
• Sauté – Heat the oil in a large 6-quart pot over medium heat. Add onions, celery, garlic, thyme, and carrots. Sauté for 3-5 minutes until the onions are softened. (Photos 2-3)
• season – Then add creole seasoning (unsalted), bouillon powder and cayenne pepper. Sauté for about 1 minute, mix well, then add pinto beans and ham hocks. Pour in beef stock and water and stir until completely combined. (Photo 4)
• simmer – Boil the beans. Then reduce the heat, cover, and simmer for 60-90 minutes, until the beans are tender and the gravy is slightly thickened. (Photo 5)
• cut the ham – About 10-15 minutes before the end of cooking, carefully remove the ham from the pan using tongs. Use a fork to pull meat off bones, mince, and return meat and bones (if desired) to beans. Add more water if needed, stir well to mix thoroughly, then taste and adjust salt and pepper as needed. (Photo 6)
• serve And have fun!

recipe variations

1. ham swap – Try smoked turkey (neck, wings, legs), salt pork, country ham, or bacon. Each one has its own delicious taste.
2. beans sub – No pinto beans? no problem! You can always substitute white or red beans, such as cannellini or kidney beans. Canned beans also work. Simply cook the ham hocks, remove the bones, add the canned beans and heat through.
3. soup – Add a little more of this wonderful creation to your soup for a delicious soup, or add heavy cream or whole milk to make it creamier.
4. more vegetables – You can always add vegetables to this dish: potatoes, pumpkin, corn, broccoli, peppers, spinach.

tips and tricks

1. Boil the beans to your desired doneness. If the center is still firm and whitish, add another 30 minutes. They should be soft with a thick gravy, but not fall apart.
2. If you want to save time, use canned beans instead. That way you don’t have to soak or cook for a long time. However, making your own beans from scratch is much cheaper.
3. If you want more full-bodied beef goodness, replace the water with a low-sodium broth so you don’t end up with salty ham or beans.

advance instructions

This is a great take-ahead recipe as it evens out the taste of the ham hock beans. better the next day. you can Refrigerate until next day again Freeze them for about 4 months.

How to eat and store

The deliciousness that fills this heart is best when freshly made and piping hot. skillet cornbreadLeftover ham and beans can be stored chilled in an airtight container or freezer bag. refrigerate about 4 days again Freeze them for 4-5 months.

FAQ

What to eat with ham hocks and beans

good batch of Southern cornbread again homemade buttermilk biscuits and mustard greens Serve with ham hocks and beans for a complete Southern soul food meal. lemon pound cake Create a grand finale worthy of your beloved guests.

More Soul Food Bean Recipes to Try

1. black beans and rice
2. three bean salad
3. bean dip
4. African black bean stew
5. Southern lima beans

Conclusion

The ham hocks and beans are well worth the wait as the smoky, tender beans just melt in your mouth. Want to stay up to date with my latest recipes? Then sign up for my newsletter!

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