Beans N Ham Hocks
Warm, hearty, and steeped in smoky Southern flavors, Beans N Ham Hocks is the ultimate comfort food for any season. This classic dish combines tender navy beans with rich, flavorful ham hocks, slow-simmered with aromatic vegetables, garlic, and a hint of smoked paprika for a depth of flavor you’ll crave. Using chicken broth and a medley of herbs like thyme and bay leaves, the broth becomes savory and satisfying, while the fall-apart ham adds an irresistible meaty texture. Perfect for feeding a crowd, this one-pot wonder is both economical and nourishing. Serve it piping hot with a side of cornbread or crusty bread for a soul-soothing meal. Whether you’re a fan of traditional Southern cuisine or just looking for a hearty bean recipe, this comforting Beans N Ham Hocks is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 pieces ham hocks
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 leaves bay leaves
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the dried beans thoroughly under cold water and remove any debris or bad beans.
Place the beans in a large bowl, cover with water, and let soak overnight (or for at least 8 hours). If short on time, use the quick-soak method: bring the beans to a boil in a large pot of water, boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour.
Drain and rinse the soaked beans. Set aside.
In a large pot or Dutch oven, heat over medium-high heat and add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 more minute until fragrant.
Add the ham hocks, soaked beans, bay leaves, thyme, smoked paprika, chicken broth, and water to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 3–4 hours, stirring occasionally. The beans should become tender, and the ham hocks will impart their smoky flavor into the broth.
Check on the ham hocks. Once tender, remove them from the pot and let cool slightly. Shred the meat off the bones and return it to the pot, discarding the skin, bones, and excess fat.
Season the beans with salt and black pepper to taste. Stir well and let simmer uncovered for another 15–20 minutes to thicken the broth, stirring occasionally.
Remove the bay leaves and discard them before serving.
Serve the Beans N Ham Hocks hot, garnished with fresh parsley if desired. This dish pairs wonderfully with cornbread or crusty bread on the side.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 6.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1812 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
