Our ham hock and beans uses canned beans and smoked ham hock to create a flavorful meal that can be served as a main dish or side.
What’s the best way to flavor pinto beans? We use pork cuts, like ham, bacon, and ham hocks. For today’s recipe we’re sharing Kim’s ham hock and beans. By using canned beans, you can cut down the cook time drastically.
Most dried beans can take anywhere from 3-4 hours depending on how you cook them. However, Kim’s version is done in just 90-minutes! All the flavor of slow-cooked beans in half the time.
The trick is to create a flavorful broth and then add the canned pinto beans. Let the mixture cook just long enough for the canned legumes to soak up that tasty ham hock broth.
Next, bring the mixture to a boil and reduce the heat to low-medium.
Let the broth simmer for about an hour to bring out all the flavors from the ham and spices.
Then, open the can and drain and rinse the pinto beans. Carefully, add them to the simmering broth.
Afterward, stir the ingredients together and then let them continue simmering for 15-30 minutes.
If you want, you can use tongs to break apart the ham hocks and separate the meat from the fat.
Last, once the beans have finished simmering, turn off the heat and serve!
I love eating these beans with my spicy jalapeno cornbread. But, a sweet Southern cornbread will work too.
That’s it, your ham hock and beans, using canned beans, recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
- Be sure to discard the bay leaves before serving the ham hock and beans. They’re basically inedible.
- While the recipe uses canned beans, you can use dry ones. However, you’ll need to increase the cook time by 2-3 hours (depending on the bean) and you’ll need to keep an eye on the pot while it simmers. The recipe may require more liquid as the broth evaporates over time.
- White or Great Northern beans are an excellent substitution for pinto beans. Also, lima beans pair well with ham hocks.
- You can freeze the recipe once it’s cooked and cooled. When stored properly in the freezer, it should hold for about 2-months.
Don’t forget to check out our Ham Hock and Beans web story!
- 1 Large Onion, sliced
- 2 Teaspoons Garlic, minced or pressed (about 2 small cloves)
- 2 Bay Leaves
- ½ Teaspoon Black Pepper, or to taste
- 2 Ham Hocks
- 4 Cups Chicken Stock
- 4 Cups Water
- 62 Ounces Pinto Beans, (4-15.5 ounce cans of beans, drained and rinsed)
- In a large soup pan or Dutch oven over medium heat, add the onion, garlic, bay leaves, pepper, ham hocks, chicken stock, and water.
- Bring to a boil, then reduce heat to a simmer. Continue to cook for 1 hour or longer for a richer flavor.
- After 1 hour, add the pinto beans. Stir to combine, and continue to simmer for an additional 15 to 20 minutes.
- Remove any meat from the ham hock, and stir it into the beans. Discard the bay leaves before serving.
- Serve hot with cornbread.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the ham hocks and beans. Actual calories will vary.
*Leftovers can be stored in a sealed container, in your fridge, for up to 3-days. For information and tips, please refer to the post.
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Serving Size:1 Cup
Amount Per Serving: Calories: 316Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 152mgCarbohydrates: 51gFiber: 16gSugar: 3gProtein: 21g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.