Sunday Ham Hocks and Butter Beans
Smoked ham hocks simmered with creamy butter beans in a savory pot liquor that begs to be sopped up with cornbread.
This is a slow-simmering pot that needs almost nothing from you but time and a watchful eye. My grandmother kept a pot like this going most Sunday mornings, letting it perfume the kitchen while everyone got ready for church. It tastes like patience, and it's worth every minute.
Ingredients
- 3 smoked ham hocks
- 1 lb dried butter beans, soaked overnight
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 6 cups water
- 1 tbsp apple cider vinegar
- Salt to taste
Instructions
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1
Rinse and prep the beansDrain the soaked butter beans and rinse them well under cold water, picking out any debris.
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2
Start the potPlace the ham hocks, onion, garlic, black pepper, cayenne, and bay leaves in a large pot and cover with the water.
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3
Simmer the hocks firstBring to a boil, then reduce heat and simmer covered for 1 hour to render the ham hocks tender and flavor the broth.
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4
Add the beansStir in the drained butter beans, return to a simmer, and cook uncovered for 1 to 1 1/4 hours, stirring occasionally, until the beans are creamy and tender.
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5
Pull the meatRemove the ham hocks, shred the meat from the bone, discard the skin and bones, and return the meat to the pot.
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6
Season and finishStir in the apple cider vinegar, taste, and add salt as needed since the ham hocks bring plenty of salt on their own.
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7
Rest before servingLet the pot sit off heat for 10 minutes so the beans finish absorbing the pot liquor, then serve hot with cornbread.
Shop This Recipe
- 6-Quart Slow Cooker - for hands-off simmering while the ham hocks and beans turn tender.
- Fine-Mesh Colander - for rinsing and draining the soaked butter beans.
- Potato Masher - for lightly mashing a few beans to thicken the pot liquor.
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If your beans seem tough after an hour, they may be older stock; just keep simmering and adding a little water as needed.
Refrigerate up to 5 days or freeze up to 3 months; the flavor deepens noticeably by the second day.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
