Side Dishes
Paula Deen’s ham hock and beans recipe delivers that unmistakable Southern comfort in every bite—deep, smoky flavors from slow-cooked ham hock infused with bacon, all simmered into tender beans.
The secret lies in layering the ham hock’s rich gelatin and bacon’s smoky sweetness over navy beans until they’re velvety and packed with flavor. This one-pot wonder transforms simple ingredients into a dish that feels like a hug from your grandma’s kitchen.
What sets this recipe apart is the patience required—letting the ham hock render slowly and the bacon crisp just enough to release its aroma without burning. The result is a dish that’s hearty enough to stand alone but pairs perfectly with cornbread or collard greens for a full Southern spread.
It’s the kind of recipe that tastes even better the next day, as flavors meld and deepen.
The beauty of this method is its simplicity: no fancy techniques, just time and attention to balance saltiness, sweetness, and smokiness. The beans emerge tender yet sturdy, coated in a sauce that’s rich with umami and just enough spice to keep it interesting.
This is comfort food at its finest—warm, satisfying, and impossible to resist.
Whether you’re serving a family gathering or just craving a taste of home, this recipe delivers restaurant-quality results with minimal effort. Let’s get cooking—your taste buds will thank you.
Ingredients for paula deen ham hock and beans
Six ingredients transform into Southern comfort—ham hock and bacon create smoky depth for navy beans.
| Ingredient | Amount | Notes |
|---|---|---|
| Ham Hock 🍖 | 2 whole | Smoked variety preferred, skin-on |
| Navy Beans 🌾 | 2 cups | Dried or canned, drained if canned |
| Bacon 🥓 | 8 oz | Thick-cut, smoked preferred |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Celery Stalks 🥬 | 2 whole | Diced, fresh preferred |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Salt 🧂 | 1 ½ tbsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Smoked Paprika 🌶️ | 1 tsp | For depth of flavor |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tangy balance |
| Water 💧 | 6 cups | Or low-sodium chicken broth |
| Brown Sugar 🍯 | 1 tbsp | Lightly packed |
The ham hock is the flavor anchor—look for smoked varieties at specialty butchers or the meat department of Whole Foods or Kroger. A skin-on hock adds extra richness. Bacon should be thick-cut and smoked (avoid turkey bacon—it lacks the smoky sweetness). For the beans, dried navy beans are traditional, but canned beans save time if you're short on patience. Soak dried beans overnight if using—this ensures they stay tender without turning mushy. The onion, celery, and garlic trio forms the classic 'holy trinity' of Southern cooking; fresh is best, but frozen works in a pinch.
No smoked paprika? Substitute with a pinch of liquid smoke (start with ½ tsp) or extra bacon for smokiness. Running low on apple cider vinegar? White vinegar or lemon juice works, though apple cider’s sweetness is ideal. For a vegetarian twist, swap ham hock for extra bacon or smoked sausage, but the dish will lose its signature gelatinous richness. The brown sugar adds subtle sweetness—skip it if you prefer a savory-only profile. If using canned beans, rinse them well to remove excess sodium. The bay leaves can be omitted if you dislike their herbal note, but they’re worth keeping for authenticity.
This dish tastes even better the next day, so double the batch if you’re feeding a crowd. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. Reheat gently on the stove with a splash of water to revive the sauce. The ham hock will render beautifully, so save the bones for future broths—they’re packed with flavor. For serving, pair with warm cornbread or crusty bread to soak up the smoky sauce. Leftovers reheat splendidly, though the beans may firm up slightly—just add a splash of water or broth to restore their velvety texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes. Toss everything—beans, bacon, ham hock—into one pot, and let the flavors meld while you sip coffee. The ham hock practically falls off the bone, and the beans soak up all that smoky, salty goodness.
- Smoky-Sweet Symphony: That crispy bacon and salty ham hock? They turn the beans into something ridiculously good. The onions caramelize just enough to give it depth, and the garlic? Oh, it’s the secret weapon—layered but not overpowering. Between us, this is the kind of dish that makes people ask for seconds before you even sit down.
- Sunday Supper Ready: Here’s what sold me—this feeds a crowd without feeling like a chore. Double the batch, serve it with cornbread, and suddenly you’ve got church dinner covered. Or take it to a potluck; folks will think you slaved over it, but honestly? It’s just a few hours of simmering while you do other stuff.
- Budget-Friendly Hero: I make this when my wallet’s tight but my family’s hungry. Ham hocks and navy beans stretch for days, and the bacon adds that chef’s touch without breaking the bank. Leftovers? Even better—they taste just as good reheated, and I’ve got lunch for the next two days without extra effort.
Step-by-step instructions for Paula Deen's ham hock and beans recipe
This Southern classic delivers deep, smoky flavor in one flavorful pot.
Prepare the Bacon and Aromatics
Cut the 8 oz bacon into ½-inch pieces and place them in a large Dutch oven or heavy pot. Cook over medium heat until the bacon renders about half its fat and becomes crispy, which takes approximately 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced yellow onion, minced garlic cloves, and diced celery stalks. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent. Here's the thing—don't rush this step. The vegetables need time to release their natural sweetness and flavors that will form the base of your dish.
Brown the Ham Hock
Add the 2 whole ham hocks to the pot and cook for 5 minutes on each side until they develop a rich brown color. This browning step is crucial—it creates the deep, caramelized flavors that define this dish. You'll notice the ham hocks release some juices and fat into the pot, which will contribute to the overall richness.
After browning, remove the ham hocks and set them aside with the bacon. Add the 2 whole bay leaves, 1.5 tbsp salt, 1 tsp black peppercorns, and 1 tsp smoked paprika to the pot. Stir everything together to coat the vegetables with the spices, then pour in the 6 cups water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Add the Beans and Simmer
Add the 2 cups navy beans to the pot. If using dried beans, they'll need to soak overnight first—don't skip this step as it ensures even cooking. If using canned beans, drain them well before adding. Stir everything together, then add the 2 tbsp apple cider vinegar and 1 tbsp brown sugar. The vinegar adds a tangy balance to the rich flavors, while the brown sugar enhances the overall depth.
Return the ham hocks to the pot and bring the mixture to a gentle simmer. Cover the pot and cook for 1 hour, stirring occasionally to prevent the beans from sticking to the bottom. After 1 hour, check the beans for tenderness. They should be soft but still hold their shape. If they're not quite tender yet, continue cooking for another 30-45 minutes, adding more water if needed to keep the beans submerged.
Finish and Serve
Once the beans are tender, remove the ham hocks and bay leaves from the pot. Skim off any excess fat from the surface of the beans, but leave enough to keep the dish moist and flavorful. Stir in the reserved bacon and let it heat through for about 2-3 minutes. This step ensures the bacon is warm and integrated into the dish, adding another layer of smoky richness.
Taste the beans and adjust the seasoning if needed. The dish should have a balance of smoky, tangy, and slightly sweet flavors. Serve the ham hock and beans hot, with the ham hocks sliced and arranged on top of the beans for presentation. This recipe serves 6, so you'll have plenty to enjoy or share with friends and family. The leftovers also reheat beautifully, making this a perfect dish for meal prep.
Pro Tips For Making Paula Deen Ham Hock And Beans
- BLANCH BEANS FIRST: Skip the soaking—just boil the navy beans for 2 minutes, then drain. I learned this the hard way: unblanched beans take forever to soften, and you’ll end up with a pot of mush instead of tender, bite-sized beans. This cuts cooking time by nearly 30 minutes and keeps them from falling apart.
- CRISP THE BACON LOW: Don’t rush the bacon—render it slow and steady over medium heat. High heat makes it burn before it crisps, and you’ll lose that smoky depth Paula Deen’s version relies on. When the fat stops sizzling, you’re golden (literally).
- SCRUB THE HAM HOCK: That ham hock isn’t clean—give it a good scrub under cold water before adding it to the pot. I used to skip this, and the beans would taste off, like something was lingering in the broth. A quick rinse removes surface salt and grime, so the flavor stays pure.
- SAVE THE BACON GREASE: Don’t pour that bacon fat down the drain—use it to sauté the onions and garlic. It adds richness without extra oil, and you’ll taste the difference. Just strain it through a fine-mesh sieve if it’s too chunky; the flavor’s worth the effort.
Serving suggestions for leftovers
Cornbread Pairing
Nothing complements this rich, smoky dish like a warm, buttery cornbread muffin or classic cornbread. I love using Jiffy cornbread mix for convenience, but homemade is even better. Add 1 tbsp honey to the batter for a subtle sweetness that contrasts perfectly with the beans.
Serve with extra bacon bits sprinkled on top for that Southern touch. 🌽
Collard Greens
For a full Southern spread, serve these beans alongside slow-cooked collard greens. Simmer 1 bunch collard greens with 2 slices bacon, 1 onion, and 2 cups chicken broth for 1.5 hours.
The smoky depth of both dishes will harmonize beautifully, creating a balanced meal. Add a splash of apple cider vinegar at the end for brightness.
Crusty Bread
If you prefer something heartier than cornbread, a rustic baguette or sourdough works wonderfully. Tear it into chunks and serve on the side for soaking up the smoky bean sauce.
I recommend Brioche bread from the bakery section—its buttery texture stands up to the richness. For extra flair, toast the bread and rub it with garlic butter before serving.
Cheesy Grits
Creamy cheddar grits add a luxurious touch to this meal. Cook 1 cup grits in 4 cups milk with ½ cup shredded sharp cheddar until thick. Stir in 2 tbsp butter and a pinch of cayenne pepper for a subtle kick.
The grits’ smoothness balances the beans’ hearty texture, making every bite feel indulgent.
Pickled Veggies
Bright, tangy pickles cut through the richness of the ham hock and beans beautifully. I love using pickled jalapeños or pickled red onions from the grocery store—just slice them thin and scatter over the top.
For a homemade option, quick-pickle ½ cup red onion in ½ cup vinegar, 1 tsp sugar, and ½ tsp salt for 30 minutes. The acidity refreshes your palate with every bite. 🥒
Whiskey or Sweet Tea
This dish pairs perfectly with a Southern classic like bourbon or whiskey. The smoky notes in the beans complement the caramel and oak flavors of a Kentucky Straight Bourbon. For a non-alcoholic option, serve with sweet tea—the sugar and heat balance the richness.
I also love a cold root beer float made with vanilla ice cream for a fun twist on a comfort food meal. 🥃
Nutrition facts
Frequently asked questions
Can I substitute pork shoulder for ham hock in this recipe?
The ham hock is key for its gelatin-rich collagen that creates the signature creamy texture. While pork shoulder can work in a pinch, it lacks the same depth of flavor and won't render the same way. If you must substitute, use 2 cups of diced pork shoulder and add 1 extra cup of broth to maintain moisture. For best results, stick with ham hock—it's what makes this dish truly special.
How do I know when the beans are fully cooked?
Beans should be tender but still hold their shape—no mushy texture. After 1 hour of simmering, test by mashing one bean between your fingers. If it crushes easily, they're done. If they're still firm, cook another 30-45 minutes with an extra ½ cup water to prevent sticking. Never rush this step—undercooked beans will be chalky and unpleasant.
Can I make this recipe in a slow cooker?
Brown the bacon and ham hock first, then transfer everything to a 6-quart slow cooker. Add all remaining ingredients and cook on Low for 6-7 hours or High for 3-4 hours, stirring occasionally. The slow cooker enhances the smoky flavors even more, making it perfect for busy days. Just add ½ cup water if the mixture looks too thick.
Why does my ham hock and beans taste bland?
Blandness usually means insufficient browning or seasoning. Always brown the ham hock until deeply caramelized for maximum flavor. If using canned beans, rinse well to remove excess sodium. Boost flavor by adding 1 extra bay leaf or ½ tsp liquid smoke. A splash of apple cider vinegar at the end also brightens the dish. Taste as you go—adjust salt and smoked paprika gradually.
How far ahead can I prepare this dish?
This recipe tastes even better the next day! Store in an airtight container in the fridge for up to 5 days. The flavors deepen as the ham hock continues to render. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently with a splash of water to restore creaminess. Leftovers reheat beautifully—just stir occasionally over medium-low heat**.