This is a delicious, hearty, winter warmer of a dish. It’s made with ham hocks and Great Northern beans, as well as vegetables, garlic, and herbs.
This is great by itself but even better with a thick slab of crusty bread. That way, you’re going to be able to mop up all of those wonderful, meaty juices without having to waste any.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Smoked ham hocks add plenty of flavor to the dish, and the slow simmering process coaxes all that incredible flavor out of them.
It’s a very simple recipe that will have your kitchen smell amazing as it cooks. Whether you choose to enjoy this dish with bread or have it as a side dish, it’s certainly going to fill you up because it’s really satisfying.
Pair it with anything you want, such as grilled chicken, or how about a nice juicy steak? And feel free to double the recipe because this freezes well too.
Why You’ll Love This Recipe
Beans with ham hocks is really meaty and tasty. It’s nutritious because of the high-protein beans along with the fresh vegetables. Whether you have it as a side dish or as the main course, you’ll love this old-fashioned ham hock and beans recipe.
How to Serve It
A bowlful of this with some crusty bread makes a wonderful lunch or light supper. It’s also a tasty side dish.
Ingredients:
- Dried Great Northern beans
- Smoked ham hocks
- Water
- Olive oil
- Herbs de Provence
- Carrots
- Celery
- Yellow onion
- Minced garlic
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
How to make Beans with Ham Hocks:
Step 1. Bring a large pot of water to a boil, then take it off the heat.
Step 2. Add the beans to the water and soak them for 2 hours.
Step 3. Put 4 pints of water in another large pot with the meat and herbs.
Step 4. Bring to a boil, then turn the heat down and simmer covered for an hour.
Step 5. Sauté the carrots, onion, and celery in the oil in a skillet until tender.
Step 6. Add the vegetables to the broth as well as the drained beans.
Step 7. Bring the soup to a boil and then simmer it covered for 40 minutes.
Step 8. Take out the bones and cut off any meat, returning the pieces of meat to the pot.
Step 9. Discard the bones.
Step 10. Season to taste with salt and black pepper and serve garnished with parsley.
If you’re looking for a hearty bean-based dish, consider this recipe. The beans and ham pair beautifully and the vegetables add even more charm to this rustic meal.
Beans Cooked with Ham Hocks
Ingredients
- 1 pound dried Great Northern beans
- 2 pounds smoked ham hocks
- 4 pints water
- 1 tablespoon olive oil
- 2 teaspoons herbs de Provence
- ⅔ cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 teaspoons minced garlic
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil, then take it off the heat.
- Add the beans to the water and soak them for 2 hours.
- Put 4 pints of water in another large pot with the meat and herbs.
- Bring to the boil, then turn the heat down and simmer covered for an hour.
- Sauté the carrots, onion and celery in the oil in a skillet until tender.
- Add the vegetables to the broth as well as the drained beans.
- Bring the soup to a boil and then simmer it covered for 40 minutes.
- Take out the bones and cut off any meat, returning the pieces of meat to the pot.
- Discard the bones.
- Season to taste with salt and black pepper and serve, garnished with parsley.
Can You Make It Ahead?
Yes you can make this a day or so in advance if you want.
Storage Instructions:
Leftovers will keep for up to 5 days if kept in an airtight container in the fridge. You can also freeze individual portions for up to 6 months.
Variations and Substitutions:
You can make this meatier by doubling the amount of meat in there, or try something different like adding chicken breast or another protein in addition to the ham.
