Soup Beans with Ham Hocks – The Cozy Appalachian Classic You’ll Crave All Winter

There’s a certain kind of comfort that only comes from a simmering pot of soup beans with ham hocks. Growing up, my grandmother used to make this on chilly evenings when the mountains outside our window disappeared behind a foggy mist. The smell of smoky ham and slow-cooked beans would drift through the house, wrapping us in warmth long before dinner was served.

This dish isn’t fancy—it’s humble Appalachian cooking at its finest. Every spoonful tells a story of thrift, patience, and community. Whether you’re a lifelong Southerner or just love a good old-fashioned comfort meal, Soup Beans with Ham Hocks is about to earn a permanent spot on your table.

What Makes This Recipe Special

• Rich, Smoky Flavor: The ham hocks slowly infuse every bean with deep, savory notes.
• Simple & Budget-Friendly: Just a few pantry staples turn into a filling, crowd-pleasing meal.
• Versatile: Enjoy it as a main dish, side, or freezer-friendly meal prep.
• Timeless Tradition: A true Appalachian staple that’s been passed down through generations.

Ingredients You’ll Need

For the Soup Beans:

• 1 pound dried pinto beans
• 2 smoked ham hocks (or one large meaty ham bone)
• 8 cups water or chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for added depth)
• ¼ teaspoon cayenne pepper (optional, for gentle heat)

For Serving:

• Cornbread wedges or sliced sweet onions on the side

Tools You’ll Need

• Large pot or Dutch oven
• Wooden spoon
• Measuring spoons
• Sharp knife and cutting board
• Ladle for serving

How to Make Soup Beans with Ham Hocks

1. Prep the Beans: Rinse your dried pinto beans, removing any debris. Soak them overnight in cold water, or use the quick-soak method—boil for 2 minutes, then rest for 1 hour. Drain and rinse.
2. Start the Pot: In a large Dutch oven, add soaked beans, ham hocks, water or broth, onion, garlic, salt, pepper, and paprika.
3. Bring to a Boil: Heat over medium-high until bubbling, then reduce to low.
4. Simmer Slowly: Let it cook uncovered for 2 to 3 hours, stirring occasionally. The beans should be tender, and the broth thick and smoky. Add more water if needed during cooking.
5. Shred the Ham: Once the ham hocks are soft and falling apart, remove them. Shred the meat, discard bones and skin, and return the tender pieces to the pot.
6. Taste & Adjust: Check seasoning—add salt or pepper as needed.
7. Serve Warm: Ladle into bowls and serve hot with a golden piece of cornbread or a simple side of onions.

Quick Ingredient Swap Table

What to Serve With It

Pairing makes this hearty dish shine. Here are a few cozy ideas:

• Sweet Cornbread: Classic Southern pairing for soaking up that smoky broth.
• Collard Greens: Adds a tender, earthy balance to the rich beans.
• Fried Potatoes: For a true Appalachian-style supper, crisp up a skillet of home fries.

Looking for more Southern comfort? Try our Buttermilk Cornbread Recipe and Creamy Southern Coleslaw next time you cook up these beans.

Tips for Perfect Results

1. Go Low and Slow: Don’t rush the simmer—time deepens the flavor.
2. Taste at the End: Beans absorb salt differently as they cook.
3. Freeze the Leftovers: They taste even better the next day (or week).

Storage Instructions

Let leftovers cool completely. Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months. To reheat, warm gently on the stove or microwave with a splash of broth or water to loosen.

FAQs About Soup Beans with Ham Hocks

1. Do I have to soak the beans overnight?
No, but soaking helps them cook evenly and reduces cooking time. The quick-soak method works if you’re short on time.

2. Can I make soup beans in a slow cooker?
Yes! Add all ingredients and cook on low for 8 to 9 hours or on high for 4 to 5 hours.

3. What kind of beans work best?
Pinto beans are traditional, but navy or Great Northern beans are great alternatives.

4. How do I thicken the broth?
Mash a few beans against the side of the pot, then stir. This gives the broth a creamy texture.

5. Can I make it vegetarian?
Definitely. Skip the ham hocks and use smoked paprika and liquid smoke for that same depth of flavor.

6. What can I serve with soup beans besides cornbread?
Try them with Southern Cabbage and Bacon or Oven-Fried Green Tomatoes for a full Southern feast.

Conclusion

If you’ve never made Soup Beans with Ham Hocks, this is your sign to start a new kitchen tradition. It’s the kind of dish that feeds your soul as much as your stomach—simple, hearty, and full of home-cooked love.

Try it this weekend, snap a photo, and tag @easymealstoprep on Instagram or TikTok. And if you love old-school comfort food, make sure to subscribe to our newsletter for weekly meal prep inspiration straight from the heart of the South.

Soup Beans with Ham Hocks

Sharis Mariner

A cozy Appalachian classic, Soup Beans with Ham Hocks is a slow-simmered, smoky comfort dish made with humble pantry staples. Hearty, simple, and packed with deep flavor — perfect with a slice of cornbread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dinner, Main, Soup

Cuisine Appalachian, Southern

Servings 6 bowls

Calories 410 kcal

Equipment

• Large pot or Dutch oven
• Wooden Spoon
• Measuring spoons
• Sharp knife and cutting board
• Ladle

Ingredients

  

• 1 lb dried pinto beans
• 2 smoked ham hocks (or one large meaty ham bone)
• 8 cups water or chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• ¼ tsp cayenne pepper (optional)

Instructions

 

• Rinse your dried pinto beans, removing any debris. Soak them overnight in cold water, or use the quick-soak method—boil for 2 minutes, then rest for 1 hour. Drain and rinse.
• In a large Dutch oven, add soaked beans, ham hocks, water or broth, onion, garlic, salt, pepper, and paprika.
• Heat over medium-high until bubbling, then reduce to low.
• Let it cook uncovered for 2 to 3 hours, stirring occasionally. The beans should be tender, and the broth thick and smoky. Add more water if needed during cooking.
• Once the ham hocks are soft and falling apart, remove them. Shred the meat, discard bones and skin, and return the tender pieces to the pot.
• Check seasoning—add salt or pepper as needed.
• Ladle into bowls and serve hot with a golden piece of cornbread or a simple side of onions.

Notes

Soaking beans overnight ensures even cooking, but the quick-soak method works too. Smoked turkey legs or leftover ham make great ham hock substitutes. Add more water if beans get too thick during simmering. Freeze leftovers — they reheat beautifully!

Keyword ham hocks, slow simmered beans, soup beans, southern comfort food