Side Dishes
Paula Deen's ham hock and beans recipe delivers the soul-warming flavors of Southern comfort food with every bite, where smoky ham hocks and rich pork fat transform simple beans into a dish that feels like a hug.
The slow cooking process allows flavors to meld deeply, creating a broth so flavorful it deserves its own bowl. I've recreated this recipe countless times, always amazed at how a few humble ingredients can create such restaurant-quality results at home.
The secret to this dish lies in the ham hocks—those tough, flavor-packed cuts that break down beautifully during slow cooking, infusing the beans with deep, smoky richness.
Unlike quick recipes, this one rewards patience with layers of flavor that develop over time, making it perfect for those who enjoy letting food work its magic.
With just a few simple ingredients and about 6 hours of simmering, you'll have a dish that tastes like it's been simmering all day.
What you'll end up with is a pot of tender beans swimming in a velvety, bacon-infused broth that's perfect for serving over cornbread or alongside grilled meats.
The aroma alone will have everyone gathering around the table, and the taste—rich, smoky, and deeply satisfying—is exactly what Southern comfort food should be. This recipe is a testament to how simple ingredients can create extraordinary results when given time and care.
Whether you're preparing for a family gathering or simply craving a taste of home, this ham hock and beans recipe delivers the kind of hearty, comforting flavors that make it a staple in Southern kitchens.
Let's get started on creating this classic dish that's sure to become a favorite in your home as well.
Ingredients for paula deen ham hock and beans
Simple ingredients that transform into a soulful, smoky Southern classic through slow cooking.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🍲 | 2 cups | Uncooked, rinsed thoroughly |
| Ham Hocks 🥓 | 2 whole | Smoked, 1.5-2 lbs each |
| Onions 🧅 | 1 whole | Yellow or white, chopped |
| Bell Peppers 🌶️ | 2 whole | Green or red, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Celery Stalks 🥬 | 3 whole | Chopped, with leaves |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Thyme Sprigs 🌿 | 2 whole | Fresh, or 1 tsp dried |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tangy depth |
| Smoked Paprika 🌶️ | 1 tsp | For extra smokiness |
| Water 💧 | 8 cups | Or low-sodium chicken broth |
| Bacon 🥓 | 6 oz | Thick-cut, chopped (optional) |
The ham hocks are the heart of this dish—look for smoked, 1.5-2 lb cuts at your local butcher or grocery store's meat department. Costco or Whole Foods often carry high-quality options, but even standard supermarket brands work if they're fresh and have good marbling. If you can't find ham hocks, two smoked bacon slices per serving can mimic the smoky flavor, though they won't add the same depth. The navy beans should be dried, not canned—they absorb more flavor during the long cook. For extra richness, add a splash of apple cider vinegar to the pot early on, as Paula Deen often does—it brightens the broth without overpowering.
No smoked paprika? Substitute with ½ tsp liquid smoke plus ½ tsp regular paprika for that signature smokiness. Fresh thyme is ideal, but dried works at one-third the amount (so ⅔ tsp instead of 2 sprigs). Short on bell peppers? Add 1 cup chopped tomatoes for acidity and color. The bacon is optional but recommended—thick-cut, chopped into small pieces—it adds another layer of smoky richness. For the broth, low-sodium chicken broth elevates the flavor, but plain water works in a pinch. If using canned beans, rinse them thoroughly to remove excess sodium, then add them in the last 30 minutes of cooking to prevent mushiness.
This dish tastes even better the next day as flavors meld further. Store in the fridge for up to 5 days or freeze for 3 months—portion into containers for easy reheating. The ham hocks will break down completely, so remove them before serving and shred the meat for extra flavor in sandwiches or rice bowls. For a restaurant-quality touch, garnish with extra chopped bacon and fresh parsley just before serving. Leftovers reheat beautifully—just add a splash of water or broth if the beans seem dry.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish. The ham hocks and beans simmer together in the same pot, so you’re basically done after chopping veggies—no extra pans, no stress.
- Smoky, Savory Bomb: That ham hock? It melts into the beans, turning them into a rich, smoky masterpiece. The bell peppers add just enough sweetness to balance the deep, garlicky flavor—like a hug in a bowl.
- Weeknight to Potluck: Make a big batch on Sunday and eat it all week, or bring it to a gathering—it’s always a hit. The beans hold up perfectly, and the ham hock keeps things hearty, whether you’re feeding your family or a crowd.
- Budget-Friendly Feast: Dried navy beans and ham hocks stretch this into a full meal without breaking the bank. I’ve fed four people for under $10, and everyone leaves happy—no takeout guilt here.
Step-by-step instructions for Paula Deen's ham hock and beans
A rich, smoky bean dish with deep Southern flavors that simmers to perfection.
Prepare the Beans and Aromatics
Begin by rinsing the 2 cups dried navy beans under cold water until the water runs clear. This removes any dust or debris and ensures they cook evenly. Place the beans in a large bowl and cover them with fresh cold water by about 2 inches. Let them soak for at least 8 hours or overnight in the refrigerator. This step is crucial—it reduces cooking time and prevents tough beans.
While the beans soak, chop the 1 whole onion into ½-inch pieces and dice the 2 whole bell peppers into ¼-inch chunks. Mince the 4 cloves garlic and chop the 3 whole celery stalks into ½-inch pieces, including the leaves. These aromatics form the flavor base, so take your time for even cooking. Set these aside in separate bowls until ready to use.
Cook the Bacon and Sauté the Aromatics
In a large Dutch oven or heavy pot, cook the 6 oz bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside on paper towels to drain, leaving the rendered fat in the pot. This bacon fat adds incredible depth of flavor to the beans.
In the same pot, add the chopped onion, bell peppers, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables soften and the garlic becomes fragrant. This step develops the base flavors that will infuse the beans throughout the cooking process. Avoid overcrowding the pot to ensure even browning.
Combine Everything and Simmer
Drain the soaked navy beans and add them to the pot with the sautéed vegetables. Stir in the 2 whole ham hocks, 2 whole bay leaves, 2 whole thyme sprigs, 1.5 teaspoons salt, 0.5 teaspoon cracked black peppercorns, 1 teaspoon smoked paprika, and 2 tablespoons apple cider vinegar. Pour in the 8 cups water, ensuring all ingredients are submerged. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot with a lid. Let the beans simmer gently for 2-2.5 hours, stirring occasionally to prevent sticking. The beans are done when they're tender and the ham hocks can be easily pulled apart with a fork. If the liquid level gets too low, add hot water as needed to keep the beans covered.
Finish and Serve
Remove the ham hocks from the pot and set them aside to cool slightly before shredding the meat off the bone with two forks. Discard the bones and any large pieces of connective tissue. Return the shredded meat to the pot and stir it into the beans. Add the crispy bacon back in as well.
Taste the beans and adjust the seasoning if needed, adding more salt or apple cider vinegar for brightness. The beans should be rich, smoky, and tender with a deep, savory flavor. Serve the ham hock and beans hot, ladled over buttered cornbread or crusty bread for a classic Southern meal.
Pro Tips For Making Paula Deen Ham Hock And Beans
- Soak Beans Overnight: I learned this the hard way—rushing the soak with navy beans leads to tough, uneven texture. Dump them in cold water with a splash of vinegar (yes, even if you’re impatient like me) and let them sit 12+ hours. The longer they soak, the creamier they’ll get when simmered with the ham hocks.
- Brown Ham Hocks First: Skip this, and you’ll miss out on the deep, smoky flavor that makes this dish sing. Sear the ham hocks in a hot skillet until the fat renders and the meat turns golden—about 5 minutes per side. The crispy bits stick to the beans later, adding richness without extra work.
- Don’t Crowd the Pot: I used to jam everything in there, thinking more liquid would fix it. Wrong. Simmer the beans in enough water to cover by 2 inches, then reduce to a gentle bubble. Crowding turns the beans mushy and steals heat from the ham hocks. Give them space to breathe.
- Save the Ham Liquids: After removing the ham hocks, strain the broth through a fine-mesh sieve to catch all the tiny meat bits and fat. Stir those back into the beans—they’re packed with flavor you’ll lose otherwise. (Your future self will notice the difference.)
Serving suggestions for paula deen ham hock and beans
Cornbread Pairing
This dish practically begs for a side of hot, buttery cornbread—the perfect vehicle for soaking up that smoky bean broth.
I make a simple batch with 1 cup cornmeal, 1 cup all-purpose flour, 1 cup buttermilk, and 2 tablespoons honey for just the right touch of sweetness. Brush the top with melted butter before baking for extra richness.
Serve the beans right alongside, letting guests scoop up every last drop of flavor. 🍞
For an elevated touch, try savory cornbread muffins with sharp cheddar cheese and chives baked right into the batter. These bite-sized portions are perfect for picnics or potlucks, and the cheesy bite contrasts beautifully with the smoky beans.
I like to bake them in a Wilton muffin pan for even cooking.
Bread Basket Essentials
A crusty loaf of sourdough or Italian bread adds a rustic touch to your spread. The crust helps cut through the richness of the beans while the soft interior soaks up the flavorful broth.
I recommend Bubba Bread from the grocery store—it’s perfect for this purpose. For extra flair, toast the bread lightly and rub it with a garlic clove before serving. 🥖
If you want something lighter, warm dinner rolls or hush puppies work wonderfully. For hush puppies, mix 1 cup cornmeal, 1 cup flour, 1 egg, and ½ cup buttermilk, then fry in hot oil until golden.
The crispy exterior and soft center provide a delightful contrast to the tender beans.
Protein Pairings
This dish is hearty enough to stand alone, but pairing it with grilled pork chops or pulled pork sandwiches turns it into a full Southern feast. The smoky flavors of the beans complement the richness of pork perfectly.
I love serving bone-in pork chops seared in a cast-iron skillet with a sprinkle of smoked paprika—just like the beans. 🐖
For a lighter option, grilled chicken thighs with a lemon-herb marinade add brightness to the meal. The juicy chicken balances the richness of the beans, making it a well-rounded dish.
I marinate the thighs in 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried thyme, and 1 tsp garlic powder for at least 2 hours before grilling.
Garnish and Finish
Before serving, garnish the beans with crispy fried onions and fresh parsley for a pop of color and texture. The onions add a sweet crunch that contrasts with the smoky beans, while the parsley brightens the dish.
I fry ½ cup diced onions in 2 tbsp bacon fat until golden and crispy. 🌿
For an extra touch of richness, sprinkle grated sharp cheddar cheese on top just before serving. The cheese melts slightly from the heat of the beans, creating a creamy, savory finish.
I also like to serve hot sauce or pickled jalapeños on the side for those who enjoy a little heat.
Nutrition facts
Frequently asked questions
Why do I need to soak the navy beans overnight?
Soaking for at least 8 hours reduces cooking time by 1-1.5 hours and prevents tough, rubbery beans. The long soak also helps remove natural sugars that can make beans gassy. Pro tip: Use a large bowl and cover with water by 2 inches for best results.
Can I substitute canned beans for dried?
Yes, but with adjustments! Use 4 cups canned navy beans (drained and rinsed) and add them in the last 30 minutes of simmering. Canned beans cook faster but absorb less flavor. For extra richness, stir in 1 tablespoon bacon fat when adding them.
What if my ham hocks smell strong or have a gamey odor?
This is normal! Smoked ham hocks often have a strong aroma, but it dissipates during cooking. To reduce odor, soak the ham hocks in cold water for 30 minutes before using, then rinse well. The long simmer time (2-2.5 hours) will transform the tough meat into tender, flavorful bits.
How can I make this dish in a slow cooker?
Follow the same steps but combine everything in your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add 1 cup water if the liquid gets too low. The slow cooker's gentle heat enhances the smoky flavors even more!
Can I make this recipe vegetarian?
You can adapt it! Replace ham hocks with 2 cups smoked tofu or 2 smoked tempeh pieces, and use 4 slices smoked turkey bacon instead of pork bacon. Add 1 teaspoon liquid smoke** to mimic the ham flavor. The dish will be lighter but still packed with smoky depth.