Ham Hocks and Beans

"Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by danidgirl photo by danidgirl
photo by Peter J photo by Peter J
photo by Tea Jenny photo by Tea Jenny
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
4hrs 10mins




  • 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.

Questions & Replies

default avatar
  1. Elizabeth Z.
    Can I make this recipe be made with raw ham hocks?
  2. jconners83
    Do you leave the Dutch oven lid on or off for cooking?
  3. jerrymccleave
    How do I print this recipe?
  4. patrice46
    How large are the ham hocks you are using? In Australia the ham hocks are not very small and I don't have a pot large enough for all the ingredients stated in this recipe.
  5. Georgette A.
    How many grams of dried beans or in a packet? I’m in Australia and want to make sure I’m adding in the correct amount :)


  1. Jan Marie
    This was fabulous...just what the doctor ordered on a cold day. I used one huge smoked ham hock and a package of boneless country style pork ribs along with the 15 bean mix. I loved the combinations of the meat. I served this with fresh sliced baguettes. Yum
  2. danidgirl
    So good! I've always had ham hocks and beans made by others, so tonight was the first time I've ever actually made it myself, and thanks to the ease of this recipe it was a huge success! I used pinto beans because that's what I had, but other than that I followed to the recipe to a tee. Side note, my house smelled AMAZING all day!
    • Review photo by danidgirl
  3. Amber of AZ
    This is an editited review. I did try the soup with 15 bean soup also. I found the soup even better that way. Karen you are right. Great for lunches and fast dinners. I loved the simple preperation and ingredients.
  4. dodgejack7
    Make these beans w/shanks instead of hocks; more meaty. Also, use bacon and its grease for xclt flavor...
  5. cbw8915
    So easy and very good! I made this in my crockpot(didn't soak the beans, just washed them and threw them in). I put all the ingredients in my 5qt., filled it with water and cooked in on high for about 6 hours and it came out perfect. I used 2 cups chopped ham, used about 1/4c. minced onions, and 1 Tbsp. garlic salt. I also didn't have any bay leaves on hand, so, I just omitted that. I served this with cornbread that I made the night before, and it was a super easy Sunday lunch that was ready when I walked in the door from church! I will definitely be making this one again! Thanks for posting, Karen!


  1. Memelmel
    This was the first time I have made Ham Hocks and Beans, ever! This recipe was great but I added a few things to it to meet my family's taste buds. I added just a bit of liquid smoke (about 1/2 tsp) and Worcestershire Sauce (about 1 1/2 Tbsp) then salted and peppered to taste.
  2. FloridaGirl
    I use everything the original poster does except I only use 1 tsp oregano. The only additions I use are: 1 can diced tomatoes (may use plain, Italian, jalapeno or Rotel depending on taste), 1 TB chicken bouillon, Cajun seasoning, if desired. The longer you cook it the better the flavors meld together. The next day is even better! You can add more water (and possibly chicken bouillon) to make a delicious thick soup to serve with cornbread. Or you can keep it as beans and serve it with cornbread (always cornbread) and, if desired, rice. Thank you for posting Karen!
  3. Merrie S.
    I added potatoes, carrots and celery in the last hour of cooking and made it more a soup. Also added more pepper. At high altitude it needs at least the 5 hours.
  4. john.white
    Oh no! I am so bad. I used this recipe before and it was GOOD & EASY. Today I just used leftover turkey legs and wings in lieu of the hocks. They we’re already cooked, so I put them in an hour and a half later. WORKS
  5. Anonymous
    If you like a little spice in your beans, try adding a can of Hot Rotel !


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