Ham Hocks and Beans
Warm, hearty, and packed with flavor, this Ham Hocks and Beans recipe is the ultimate comfort food, combining tender navy beans, smoky ham hocks, and aromatic vegetables in a savory broth. Perfect for a cozy family dinner or a make-ahead meal, this dish features wholesome ingredients like onions, carrots, and celery, enriched with garlic, thyme, and bay leaves for a depth of flavor that’s downright irresistible. Simmered low and slow for maximum tenderness, the ham hocks infuse the beans with a rich, smoky essence, while the final touch of fresh parsley adds a pop of brightness. Whether served with crusty bread or enjoyed on its own, this one-pot wonder is a classic you’ll crave again and again.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 pieces smoked ham hocks
- 1 large yellow onion
- 2 medium carrots
- 2 pieces celery stalks
- 4 pieces garlic cloves
- 8 cups chicken broth
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
Rinse the dried navy beans thoroughly under cold water. Sort through to remove any debris or damaged beans.
Place the beans in a large bowl and cover them with cold water. Let them soak overnight, or at least for 8 hours. Alternatively, use the quick soak method by boiling the beans in water for 2 minutes, then letting them sit for 1 hour before draining.
Drain and rinse the beans before cooking.
Peel and dice the onion, carrots, and celery into small pieces. Mince the garlic cloves.
In a large pot or Dutch oven, add the smoked ham hocks, prepared vegetables (onion, carrots, celery, and garlic), chicken broth, bay leaves, dried thyme, and soaked beans.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let simmer for 2.5 to 3 hours, stirring occasionally.
Check the beans for doneness after 2.5 hours. They should be tender and creamy. If needed, add additional chicken broth or water if the liquid level gets too low during cooking.
Remove the ham hocks from the pot and set them aside to cool slightly. Once cool enough to handle, shred the meat off the bones and return the meat to the pot.
Discard the bay leaves and stir in the black pepper and salt. Taste and adjust seasoning as needed.
Ladle the ham hocks and beans into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.3 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1918 mg | 41% | |
*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.
