Beans cooked with ham hocks are slow-simmered with onion, garlic, carrots, and celery for a warm, smoky, soul-soothing bowl of comfort.
Let me just start by saying this: there are few things more humbling (and somehow soul-reviving) than a big ol’ pot of beans simmering away on the stove. Especially when there’s a smoky ham hock in the mix. This dish? It smells like every lazy Sunday I remember from growing up. Back then, my granddad wore this faded green apron—one string always hanging loose because it had torn in the dryer sometime in the ’90s—and he made these beans like it was sacred.
He wasn’t fancy about it. Just dumped the beans in, plopped in a hock or two, added whatever veggies were hanging out in the crisper. And the smell? You couldn’t ignore it. You didn’t want to. It was this warm, rich scent that kinda wrapped around you like an old quilt that knew all your secrets.
I remember once asking him why he bothered soaking the beans if he was just gonna cook them for hours anyway. He looked at me dead serious and said, “Because they taste better when you treat them with patience.” And weirdly, I think he was talking about more than just the beans.
Why You’ll Love This Beans Cooked with Ham Hocks Recipe?
This isn’t some flashy, Instagrammable dish. No edible flowers, no twelve-step marinades, no tiny portions that leave you wondering what the point was. This is the kind of recipe you make when you want your home to feel like home again. When the day’s been too long, your feet hurt, and you don’t want to think anymore—just eat something warm that fills you up in all the right ways.
These beans cooked with ham hocks don’t just feed you—they slow you down. They make you breathe deeper. They tell your stress, “Hey, go take a walk. We’re doing something good here.”
And the best part? They’re forgiving. Don’t have herbs de Provence? No biggie. Forgot to chop your carrots uniformly? No one’s measuring. This is comfort food, not culinary school.
Ingredient Notes:
Let’s be honest—half the joy of this recipe is that you don’t need to run to the store. But here’s what I usually use and why:
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Great Northern Beans: They’re creamy but still hold their shape. Pinto beans work too, but they tend to go a little mushier. Still delicious, though—just a different vibe.
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Smoked Ham Hocks: These are the real deal. Salty, meaty, smoky. Look for the ones with a bit more meat if you can find ’em. I once made this with a super bony hock and it felt like the pot was teasing me.
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Herbs de Provence: Okay, I admit—I didn’t know what this was until I was in my 30s. It’s just a blend. If you’ve got thyme, rosemary, or even a bay leaf? You’re good.
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Onion, Celery, Carrot: The holy trinity of soup base. I once skipped the carrot because I didn’t have any, and my mom acted like I’d committed a federal offense.
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Garlic: Fresh is great. Jarred works. I’ve used the garlic squeeze tube thing in a pinch. No judgment.
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Salt & Pepper: Add these at the end. Ham hocks are salty little beasts and you don’t want to overdo it.
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Parsley (Optional): It’s just for flair. Adds a little color. Honestly? I skip it most of the time unless I’m trying to impress someone. Which is rare.
How To Make Beans Cooked with Ham Hocks?
Step 1: Soak the beans.
Listen. I know some folks swear you don’t have to. And maybe that’s true. But for me? There’s something about giving those beans a warm soak that just feels right. Bring them to a boil, take the pot off the heat, and let ’em chill for two hours. Go fold laundry. Or don’t.
Step 2: Make the broth.
Toss your ham hocks into a big pot with water and herbs. Bring it to a boil, then simmer it down low for an hour. This is where the magic happens—when your house starts smelling like Sunday dinner and your neighbors get jealous.
Step 3: Sauté your veggies.
While the hocks do their thing, sauté your onion, celery, and carrot in a little olive oil until soft. This step makes a difference—it coaxes out that natural sweetness. Also, it gives you a reason to feel like a real chef even if you’re cooking in sweatpants.
Step 4: Add it all together.
Drain your beans. Toss them into the pot with the ham hocks and your sautéed veggies. Add the garlic. Bring the whole thing to a gentle boil, then cover and let it simmer for another 40-ish minutes. Just enough time to play a few songs, doomscroll, and yell at your cat for knocking something over.
Step 5: The grand finale.
Pull out the hocks. Shred whatever meat you can (sometimes there’s barely any—sometimes you strike gold). Toss the meat back in. Stir. Taste. Add salt and pepper if needed. Sit down with a big spoon and a slice of cornbread and just breathe.
Want To Save This Recipe?
Storage Options:
Let the leftovers cool down, then throw them in a container with a tight lid. They’ll stay good in the fridge for 4–5 days, and the flavor honestly gets better the longer it sits. I’m not saying it’ll solve your problems—but Day 2 beans hit different.
They also freeze great. I portion mine into individual servings so future me doesn’t have to make a decision. Just thaw and warm gently on the stove. Maybe add a splash of water if it thickens up.
Variations and Substitutions:
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No ham hocks? Smoked turkey legs work too. Or leftover ham if you’ve got some hiding in the freezer.
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No herbs de Provence? Throw in whatever dried herbs you’ve got. Thyme, bay leaf, rosemary—they’re all welcome.
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Want it meatless? Go for it. Use veggie broth and add a little smoked paprika or a few dashes of liquid smoke.
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Need more bulk? Add diced potatoes or greens like kale or collards near the end. I’ve even tossed in leftover corn once. It worked!
What to Serve with Beans Cooked with Ham Hocks?
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Cornbread. Honestly, it’s not optional.
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Steamed greens. Something bitter balances the richness.
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White rice. For that extra-soaky goodness.
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A good hot sauce. For those who like to live a little.
Frequently Asked Questions:
Do I have to soak the beans?
Nah. But they’ll take longer to cook and might be harder to digest. Your call.
Can I use canned beans?
If you’re desperate. But you’ll miss out on that from-scratch flavor. If you go this route, simmer everything for 30 minutes tops.
Why are my beans still tough?
Could be old beans. Could be hard water. Could just be stubbornness. Keep simmering. Add a bit more water. You’ll get there.
These beans cooked with ham hocks aren’t fancy. They’re not the kind of thing you whip up for a dinner party. But they’re the kind of meal that feeds you in all the right ways—simple, warm, and just a little smoky. The kind of meal that reminds you of someone you miss. Or maybe someone you’re becoming.
So go ahead. Make the beans. Let your kitchen smell like something that matters.
And if you’ve got a story that starts with a simmering pot and ends with a smile—I’d love to hear it. Drop it in the comments. Let’s keep this dish alive.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beans Cooked with Ham Hocks
Ingredients
- 1 pound Great Northern beans
- 2 liters water
- 2 pounds smoked ham hocks
- 2 teaspoons Herbes de Provence
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- ⅔ cup chopped carrots
- 2 teaspoons minced garlic
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Soak the Beans:
- Place the Great Northern beans in a large pot. Cover them with water and bring to a boil. Once boiling, remove from heat and allow the beans to soak for approximately 2 hours. Drain and set aside.
Prepare the Ham Hock Broth:
- In a separate large pot, add 2 liters of water, the smoked ham hocks, and the Herbes de Provence. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour. This will create a flavorful, smoky broth.
Sauté the Aromatic Vegetables:
- While the ham hocks are simmering, heat the olive oil in a skillet over medium heat. Add the chopped onion, celery, and carrots. Sauté the vegetables until softened and fragrant, about 5–7 minutes.
Combine Ingredients:
- Add the drained beans, sautéed vegetables, and minced garlic to the pot with the ham hocks and broth. Stir gently to combine. Bring the pot back to a gentle boil, then reduce heat again, cover, and simmer for an additional 40 minutes or until the beans are tender.
Finish the Dish:
- Remove the ham hocks from the pot. Shred any remaining meat from the bones and return it to the pot. Discard the bones and excess fat. Stir well, and adjust seasoning with salt and pepper as desired. Garnish with chopped parsley before serving, if preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
