Ham Hocks and Beans

There's nothing more Southern then a pot of beans that has been simmered until tender and creamy, flavored with smoked ham hocks. There's also nothing more controversial than how to cook your beans.  Soak vs Quick-soak vs Don't Soak.......Change water vs Cook in soaking liquid.......Salt at the beginning vs Salt at the end.........Cook covered vs Cook uncovered; and on and on. It's hard to ruin beans; just don't hard boil them to death.

Do what works best for you. It's important for you to figure out what works best for you with your equipment, altitude, schedule, etc. 




Simple ingredients can produce a tasty, stick-to-your-ribs meal.  There are Great Northern beans, smoked ham shanks (ham hocks are good too), onion, garlic, thyme and bay leaf. I don't know if my beans are ever exactly the same each time I make them; all depends on what flavoring meat, aromatics, and herbs you have on hand. Sometimes I don't use anything but Bay leaves.

Here's my quick-soak method.  Place 1 pound of rinsed, dried Great Northern beans in a large pot of water; enough to cover the beans.  Bring to a boil then remove from heat, cover and let soak for 1 hour.

 

 While the beans are soaking chop up your onion, dice the garlic and make a bouquet garni of 1 sprig fresh thyme and 2 bay leaves. For this recipe I chose to wrap my bouquet garni in cheese cloth so I don't have bits of thyme floating around in my beans.  I just want the flavor.

After the soaking period add the ham shanks or hocks, onion, garlic, and bouquet garni to the pot .  If necessary, add enough boiling water to cover beans.  Bring to a boil then simmer, uncovered, until beans are tender.  Check after 1 hour.  Add additional boiling water if necessary to keep beans covered.  Beans should be done in an hour to an hour and a half.

I salt at the end of cooking for a couple of reasons:  1) I agree, from experience, that salting at the beginning toughens the skin of the bean and it takes longer to cook; and 2) you never know just how salty your hocks will be.

Serve with cornbread.  It's the law.



Ham Hocks and Beans
Serves

Ingredients:
1 pound dried Great Northern beans
8 cups water
1 large yellow onion
1 large clove garlic
1 sprig fresh thyme
2 bay leaves

1 pound smoked ham hocks or ham shanks
Extra water, if necessary
Kosher salt, to taste

Method:
Rinse beans and place in 5 quart pot.  Cover with water and bring to a boil.  Remove pot from heat, cover and let soak for one hour.

While the beans are soaking, chop the onion and garlic and set aside.  In a small square of cheese cloth wrap up the thyme and bay leaf and tie with kitchen twine.

Add the onion, garlic, bouquet garni, and ham hocks to pot of beans. If necessary, add enough boiling water to cover beans.  Bring to a boil.  Reduce heat to a simmer and cook, uncovered, until tender.  Check at 1 hour and add any additional liquid to keep beans covered (be sure to boil water prior to adding to pot).

Remove hocks or shanks.  When cool, remove meat and return to pot.  Serve with hot cornbread.

OTHER COMBOS THAT I'D MAKE AGAIN:

• Great Northerns and a smoked turkey leg no one ate at Thanksgiving. Who really eats the turkey leg anyway?