Beans N' Ham Hocks
This is one of the most simple meals that I make I put it all the ingredients in the crockpot and later I have a very simple yet filling meal for my family.I use pink beans but you could use whatever you want. I serve mine with rice and a bit of cheese on top. Enjoy! *Update* I realized after two people reviewed my recipe and after I went to my local butcher that the ham hocks I get are rather large (I'm going to guess about as big as a medium eggplant if not larger). Which is why my recipe only lists one. You may want to change that to 2 or more depending on the actual size of your ham hocks.
- Ready In:
- 6hrs 15mins
- 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
- 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.
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This turned out great....husband and toddler both enjoyed it! I used mixed pintos and northerns and soaked them overnight. I only used 1/2 lb ham steak which was enough for us but I think the full lb would have made this even better. I also used chicken broth instead of water. It cooked for 9 or so hours on low. It was a little soupy but the beans were nice and soft and tasted great! The cloves are important - I accidentally went a little heavy on them which I wouldn't want to do again but it made it quite clear that their role in the ingredients list is important to the overall flavor.
Next time I will have to halve this recipe for my crockpot as after putting in the 16 ounces of soaked beans I could only get in 5 cups of stock and 1 small hock so my ratio of meat to beans is a bit out but dish tasted delicious and I will be freezing what is left for later usage. Thank you bmxmama made for Cooking Tag Mania Special game.
I found that 6 hours on low is perfect for cooking beans (but this does depend on the crockpot). Also, 6c of water worked well. To add more flavor, I put in 4 teaspoons of chicken bouillon. I don't mind simple recipes, but I don't see how this could get 5 stars - it was way too bland for me. Also, the last time I made this it went horrible wrong - I'm not sure but I think the ham hock needs more than 6 hours to cook well ('cause it gave everything an unpleasant smell, eventhough it all seemed cooked) and I added about two small onions (trying to correct the blandness, I overdid it - so everything smelled like semi-raw onions and ham). Update: I tried this again and upped the rating to 4 after a few changes (and 'cause I felt bad about the low 3 rating). I've used this on various beans (lima, pink, cannellini). I do 1lb. sorted and soaked beans, 1 sm. or med. onion, 1-2t roasted garlic, 1 ham hock, 6c chicken stock (or enough to cover the beans - though more liquid means longer cooking time) and put the crockpot on low for 6 hrs. The only thing other thing I would want to change is the ham hock (I'd rather use bacon or sausage - more flavor additions would be needed to go totally vegetarian).