Best Beans N Ham Hocks Recipes

Ham Hocks and Beans image

Provided by Karen From Colorado

Categories Pork

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 bag dry beans (my favorite is a 15 bean mix)
4 -6 ham hocks
1 large onion, chopped
6 cloves garlic, minced (more if desired)
1 large bay leaf
1 tablespoon oregano
1 teaspoon pepper
salt

Steps:

Wash beans and remove all gravel and such.
Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
Add spices.
Bring to boil.
Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat and bones) and return to the soup.

Beans N' Ham Hocks image

Provided by bmxmama

Categories Beans

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 (16 ounce) package pink beans (washed and picked clean of rocks and soaked over night)
1 small onion, diced
4 garlic cloves, minced
1 large ham hock, split in half
6 -8 cups water or 6 -8 cups chicken stock
salt and pepper, to taste

Steps:

In crockpot add cleaned beans, onions, garlic and ham hock.
Cover with water or chicken stock and cook on medium for 6 hours.
At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.

Ham Hocks with Navy Beans image

Provided by Food Network

Categories main-dish

Time 3h18m

Yield 4 to 6 servings

Number Of Ingredients 15

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced green bell pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried Mexican oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt
1/4 cup minced parsley
1/2 cup minced green onions

Steps:

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

Ham Hock and Beans image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
8 medium smoked ham hocks, about 4 ounces each
2 cups chopped onions
1 pound dried navy white beans
Freshly ground black pepper
2 bay leaves
10 cups water
Salt

Steps:

In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.