Cassie’s Ruminations

Ham Hocks and Beans

This recipe is a traditional Southern dish that I inherited from my in-laws. It’s hearty, delicious, serves a crowd, and is very cheap to make.

Ham Hocks and Beans
(for at least a 5 quart slow cooker)
Makes 8 servings (about 2 cups per serving)

1 lb dry pinto beans
Smoked ham hocks or shanks, about 1 lb total weight
½ cup packed brown sugar
1 tbsp Gebhardt chili powder
1 bay leaf
1 tsp black pepper
½ tsp salt
½ tsp onion powder
½ tsp cumin
2 cloves garlic, minced
1 quart ham stock OR chicken broth OR water

Rinse the beans and pick out any stones or bad beans then place the beans in a large bowl, cover with water, and soak them overnight. In the morning, drain the beans completely. Place all the ingredients in a crock pot, making sure that the liquid covers the beans and ham hocks completely, nestling the hocks into the beans. Cook on low for 8 to 10 hours or until the beans are tender and the meat is falling off the ham hocks. Remove bay leaf and discard. Remove ham hocks, shred meat off the bones and stir it back into the beans. Serve with cornbread and coleslaw.