Beans Cooked with Ham Hocks
A hearty dish of Great Northern beans simmered with smoky ham hocks, aromatic vegetables, and herbs. This comforting Southern recipe is full of deep, savory flavor.
8 Servings
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
This recipe is naturally gluten-free as written. However, to ensure complete safety for those with celiac disease or gluten sensitivities, confirm that all store-bought ingredients (particularly the Herbes de Provence and ham hocks) are certified gluten-free and processed in facilities without cross-contamination.