Slow Cooked Pork and Beans with Smoked Ham Hock Recipe Guide

There’s something wonderfully comforting about a pot of slow cooked pork and beans with a smoky ham hock quietly bubbling away. The aroma fills the kitchen with warmth, and the flavors reward you with deep, savory richness that’s somehow both rustic and refined. This recipe brings together creamy beans, tender pork shoulder, and a smoked ham hock that infuses everything with gentle, lingering smokiness. Expect a hearty, spoon-coating stew that tastes even better the next day, is incredibly forgiving, and feels like a hug in a bowl. Whether you’re feeding a hungry family or planning a cozy weekend meal, this dish delivers every time.

What Makes This Slow Cooked Pork and Beans with Smoked Ham Hock Irresistible

This is the kind of recipe that does a lot of the work while you do other things. Long, slow cooking melts the pork into juicy strands, and the ham hock enriches the beans with a smoky backbone you just can’t get from a bottle of sauce. The beans become creamy inside yet hold their shape, and the broth thickens naturally into a glossy gravy. It’s budget-friendly, feeds a crowd, and freezes beautifully, making it as practical as it is delicious. Plus, you can adapt the seasoning to be sweet, tangy, or a little spicy—whatever suits your mood.

What You’ll Need for Slow Cooked Pork and Beans with Smoked Ham Hock

• 1 pound (450 g) dried navy beans – The classic choice; they cook up creamy and absorb flavor wonderfully. Cannellini or great northern beans also work.
• 2 pounds (900 g) pork shoulder (pork butt), cut into large chunks – Marbled and flavorful; slow cooking renders it tender and rich.
• 1 large smoked ham hock – Adds deep smokiness and savory complexity; you’ll shred the meat off the bone at the end.
• 1 large onion, diced – Builds a sweet, savory base as it softens and caramelizes slightly.
• 2 carrots, diced – Bring gentle sweetness and color while balancing the savory flavors.
• 2 celery ribs, diced – Lends aroma and a subtle herbal note to the stew.
• 4 garlic cloves, minced – For robust depth and aromatic warmth.
• 2 tablespoons tomato paste – Concentrated tomato flavor helps thicken and adds umami.
• 1 cup crushed tomatoes (optional) – Adds body and brightness; skip if you prefer a purely smoky profile.
• 4 cups (1 L) low-sodium chicken stock – The main cooking liquid; low-sodium gives you control over seasoning.
• 1 cup water (as needed) – Use to top up liquid if beans swell above the surface.
• 2 bay leaves – A classic, woodsy note that rounds out the pot.
• 1 teaspoon dried thyme (or 2 tsp fresh) – Earthy herbal lift that pairs well with pork.
• 1 teaspoon smoked paprika – Reinforces the ham hock’s smokiness and adds gentle color.
• 1/2 teaspoon ground cumin – Subtle nuttiness that deepens the stew’s savoriness.
• 1 tablespoon brown sugar or molasses – A touch of sweetness to balance acidity and smoke.
• 1 tablespoon apple cider vinegar – Brightens the finish and wakes up all the flavors.
• 1 tablespoon Worcestershire sauce (optional) – Extra umami and a slight tang.
• 1 tablespoon olive oil – For searing and softening vegetables.
• Salt and freshly ground black pepper, to taste – Season thoughtfully, especially because the ham hock is salty.
• Red pepper flakes or a pinch of chipotle powder (optional) – For a gentle heat if you like a little kick.
• Fresh parsley or scallions, chopped (for serving) – A fresh, green final touch.
• Crusty bread, rice, or cornbread (for serving) – Something hearty to catch the sauce.

How to Make Slow Cooked Pork and Beans with Smoked Ham Hock, Step by Step

1. Soak the beans (overnight or quick soak). Rinse beans and pick out any debris. For an overnight soak, cover with plenty of cold water and soak 8–12 hours. For a quick soak, place beans in a pot, cover with water by 2 inches, bring to a boil for 2 minutes, then turn off heat and let sit 1 hour; drain. Soaking helps the beans cook evenly and reduces overall cook time.
2. Season and sear the pork shoulder. Pat pork chunks dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Sear pork in batches until browned on 2–3 sides, about 6–8 minutes total per batch. Transfer to a plate. Browning develops deep flavor that carries through the whole pot.
3. Brown the ham hock (optional but great). Add the ham hock to the pot and sear a couple of minutes per side for extra color. Remove and set aside. If there’s excessive fat, spoon off all but 1–2 tablespoons.
4. Build the aromatic base. Add onion, carrot, and celery to the pot with a pinch of salt. Cook over medium heat until softened and lightly golden, 6–8 minutes. Stir in garlic and cook 30 seconds, until fragrant.
5. Tomato paste and spices. Add tomato paste, smoked paprika, cumin, and thyme. Cook, stirring, 1–2 minutes to toast the spices and caramelize the paste slightly. This step adds a lot of depth.
6. Deglaze and combine. Pour in a splash of stock to loosen browned bits from the bottom. Add soaked and drained beans, crushed tomatoes (if using), bay leaves, the rest of the stock, brown sugar or molasses, Worcestershire (if using), and the seared pork and ham hock. The liquid should just cover the solids; add water if needed.
7. Choose your cooking method.
   • Slow cooker: Transfer everything to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are tender and pork is shreddable.
   • Dutch oven on the stovetop/oven: Bring to a gentle simmer on the stove, then cover and cook on low heat for 3–3.5 hours, or transfer to a 325°F (165°C) oven for the same time, checking occasionally. Add a splash of water if too thick.
8. Shred and finish. When beans are tender, fish out the ham hock. Let it cool slightly, then pull off the meat, discarding skin and bone. Shred the pork shoulder in the pot with two forks and return the hock meat. Stir in apple cider vinegar and taste. Adjust salt and pepper last, since the ham hock adds salt as it cooks.
9. Adjust consistency. If the stew is too thin, simmer uncovered for 10–15 minutes to thicken. If too thick, stir in a little water or stock. The goal is a scoopable, glossy sauce that clings to the beans.
10. Serve and enjoy. Ladle into bowls, garnish with parsley or scallions, and serve with crusty bread, rice, or warm cornbread. A simple green salad on the side brightens the plate.

Timing and Prep at a Glance

• Bean soak: 8–12 hours (overnight) or 1 hour quick soak.
• Active prep: 25–30 minutes (chopping, searing, sautéing).
• Cook time: 7–8 hours on LOW in a slow cooker; 4–5 hours on HIGH; or 3–3.5 hours in a Dutch oven (stovetop or 325°F/165°C oven).
• Total time: About 8–10 hours with an overnight soak included; most of it hands-off.
• Ready to eat when: Beans are tender to the center and the pork shreds easily with a fork. The broth should be thick and savory with a gentle sheen.
• Make-ahead: Tastes even better after resting overnight. Cool, refrigerate, and reheat gently the next day.
• Storage: Refrigerate up to 4 days. Freeze up to 3 months in airtight containers. Add a splash of water when reheating if it thickens.

Pro Tips for Best Results

• Salt smartly. Because smoked ham hocks can be salty, wait until the end to add most of your salt. Taste after the ham hock has had time to share its flavor.
• Sear for flavor, not for doneness. A quick, deep browning on the pork shoulder builds roasted flavors that make the final dish taste slow-cooked from the very first bite.
• Soak beans for even cooking. Soaked beans cook more uniformly and are less likely to split or turn mushy on the outside while staying firm inside.
• Keep beans covered. Ensure the beans are submerged during cooking. If they peek out, top up with hot water; exposed beans can cook unevenly.
• Use low-sodium stock. It lets you steer the final seasoning, especially important with cured meats.
• Balance at the end. A spoonful of vinegar brightens richness. If you like a hint of sweetness, add a touch more brown sugar or molasses to round the edges.
• Customize the heat. A pinch of chili flakes or chipotle gives subtle warmth. Add near the end so you can control the level.
• Skim if needed. If a bit of fat pools on top after cooking, skim lightly for a cleaner finish while preserving the stew’s luscious body.

Nutrition at a Glance

Approximate per-serving values for 8 servings, made with low-sodium stock and without optional bacon. Values may vary based on ingredients and ham hock size.

Note: Using the optional bacon or regular-sodium stock will increase sodium and fat. Beans contribute generous fiber and steady energy, while pork and the ham hock provide substantial protein.

Your Questions, Answered

Do I have to soak the beans?

Soaking is strongly recommended for even cooking and shorter simmer time. If you’re short on time, do a quick soak by boiling for 2 minutes and resting for 1 hour, then drain. You can cook unsoaked beans, but expect to extend the cook time and watch them closely for doneness.

Can I use canned beans instead of dried?

Yes, but add them toward the end so they don’t break down. Cook the pork and ham hock with aromatics and stock first until tender, then stir in 3–4 cans (drained and rinsed) of navy or cannellini beans and simmer gently for 20–30 minutes to allow flavors to mingle.

How can I make this in a pressure cooker?

Brown the pork and aromatics on Sauté, add the ham hock, beans (soaked or unsoaked), liquids, and seasonings. Pressure cook on High for 35–40 minutes (soaked beans) or 45–50 minutes (unsoaked), then let pressure release naturally for 15 minutes before opening. Shred the meats, stir in vinegar, and adjust seasoning.

Parting Thoughts

There’s a special kind of satisfaction that comes from a pot of slow cooked pork and beans with smoked ham hock—one that invites people to sit down, take a breath, and share a simple, generous meal. With a little planning and a long, gentle simmer, humble ingredients transform into something memorable. I hope this recipe brings the same sense of comfort to your table that it does to mine. Serve it to friends, freeze a portion for your future self, and enjoy the cozy ritual of stirring a pot that gives back more flavor with every minute. Happy cooking, and may your kitchen always feel warm and welcoming.