Recipes/ Soup

Beans Cooked with Ham Hocks

Beans Cooked with Ham Hocks

Good and homemade recipe for cooked beans with ham hocks! The best combination ever! If you’re into Slow Cooker then check my Slow Cooker Ham, Green Beans and Potatoes recipe! And Crockpot Navy Bean and Ham Soup for Crock Pot lovers! Check out my video result below: Mmmm.

My favorite childhood soup was this Beans Cooked with Ham Hocks and I had a lot of good memories with it!

Beans Cooked with Ham Hocks

This is a must share with everyone you know! They’ll love it! It’s perfect for cold days!

Beans Cooked with Ham Hocks

Ingredients Needed To Make Beans Cooked with Ham Hocks:

1 lb. Great Northern beans

2 Liters of water

2 lbs. Smoked ham hocks

2 tsp. Herbs de provence

1 Tbsp. Olive oil

1 C. Chopped onion

1 C. Chopped celery

⅔ C. Chopped carrots

2 tsp. Minced garlic

Salt and pepper to taste

Parsley to garnish

How Do You Make Beans Cooked with Ham Hocks:

Step 1. Fit a pot with water and bring to a boil. Remove the pot from the heat, pour in the beans and soak for 2 hours.

 

Step 2. Add 2 liters of water to a large pot along with the ham hocks and herbs de provence. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.

Add herbs,

Step 3. Saute the onions, celery and carrots in the olive oil in a skillet over medium heat until softened.

And saute,

 

Step 4. Add the vegetables and drained beans to the ham hock broth. Bring to a boil and simmer covered for 40 minutes.

 

Step 5. Remove the ham hocks, cut off any meat there may be, and return the meat to the pot. Discard the rest of the ham hock.

Step 6. Serve with salt and pepper to taste as well as parsley for garnish.

Beans Cooked with Ham Hocks

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Beans Cooked with Ham Hocks

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Beans Cooked with Ham Hocks
Beans Cooked with Ham Hocks

Beans Cooked with Ham Hocks

Yield: 8
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

Ingredients

  • 1 lb. Great Northern beans
  • 2 Liters of water
  • 2 lbs. Smoked ham hocks
  • 2 tsp. Herbs de provence
  • 1 Tbsp. Olive oil
  • 1 C. Chopped onion
  • 1 C. Chopped celery
  • ⅔ C. Chopped carrots
  • 2 tsp. Minced garlic
  • Salt and pepper to taste
  • Parsley to garnish

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Instructions

  1. Fit a pot with water and bring to a boil. Remove the pot from the heat, pour in the beans and soak for 2 hours.
  2. Add 2 liters of water to a large pot along with the ham hocks and herbs de provence. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.
  3. Saute the onions, celery and carrots in the olive oil in a skillet over medium heat until softened.
  4. Add the vegetables and drained beans to the ham hock broth. Bring to a boil and simmer covered for 40 minutes.
  5. Remove the ham hocks, cut off any meat there may be, and return the meat to the pot. Discard the rest of the ham hock.
  6. Serve with salt and pepper to taste as well as parsley for garnish.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 1095mgCarbohydrates: 25gFiber: 5gSugar: 2gProtein: 26g

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