Country-Style

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Country-Style Mixed Beans with Ham Hocks & Fatback

A slow-cooked, smoky, and hearty bean dish, just the way country cooking should be—rich, flavorful, and comforting. This dish is perfect for a cozy meal, and the combination of ham hocks and fatback means you don’t need extra salt. Serve with cornbread and sliced onions for a true Southern experience!

📋 Ingredients

For the Beans:

  • 1 pound mixed dry beans (pinto, Great Northern, or whatever you have left over)
  • 3 ham hocks, cleaned
  • 1 medium slab of salt fatback
  • 8 cups low-sodium chicken stock (or water)

Seasonings:

  • 1 teaspoon black pepper (or more to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes (optional, for a kick)

For Serving (Optional but Recommended):

  • Sliced raw onions
  • Cornbread or hot water cornbread
  • Extra red pepper flakes for heat

👩‍🍳 Step-by-Step Instructions

Step 1: Sort, Rinse, and Soak the Beans

  1. Pick through your dry beans, removing any small stones or debris.
  2. Rinse the beans well under cold running water.
  3. Place the beans in a large bowl and cover them with plenty of water. Let them soak overnight (at least 8 hours). This helps soften the beans and reduces cooking time.
  4. The next day, drain and rinse the beans again before cooking.

Step 2: Cook the Ham Hocks

  1. In a large pot or Dutch oven, place the cleaned ham hocks.
  2. Pour in the low-sodium chicken stock or water, making sure the hocks are mostly covered.
  3. Bring to a gentle boil, then reduce the heat to a low simmer. Cover and cook for about 1½ hours, until the ham hocks are tender and releasing their smoky flavor into the broth.

Step 3: Add the Beans & Fatback

  1. After the ham hocks have cooked, add the drained beans to the pot. Stir gently to combine.
  2. Add the salt fatback slab to the pot. This will slowly render, seasoning the beans with rich, salty goodness.
  3. Keep the heat on low and let the beans cook slowly for another 2 hours, stirring occasionally.

Step 4: Season to Perfection

  1. After about 2 hours, check the beans. They should be soft but not mushy.
  2. Stir in the black pepper, smoked paprika, garlic powder, onion powder, and red pepper flakes (if using).
  3. Taste and adjust the seasonings if needed. Remember, the fatback and ham hocks will provide plenty of salt, so no extra salt is usually necessary.
  4. If the beans are too thick, add a little more water or broth to reach your desired consistency. If they’re too thin, let them simmer uncovered for a little longer.

Step 5: Serve & Enjoy!

  1. Remove the ham hocks and fatback from the pot.
  2. If desired, shred any meat from the ham hocks and return it to the pot, discarding the bones.
  3. Give everything a good stir and ladle into bowls.
  4. Serve hot with sliced onions, cornbread, and extra red pepper flakes on the side.

🕒 Cooking Time Breakdown

  • Prep Time: 10 minutes (plus overnight soaking)
  • Cooking Time: 3½ hours
  • Total Time: About 4 hours (including prep)

🍽 Serving Ideas

✔ Classic Southern Style: Serve with cornbread and sliced raw onions for a traditional meal.
✔ Over Rice: Ladle over steamed rice for a hearty dish.
✔ With Greens: Pair with collard greens or mustard greens for a soul-food feast.
✔ As a Side Dish: Goes great with fried chicken or pork chops.

❄ Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 3 months.
  • Reheat: Warm on the stove over low heat, adding a splash of water or broth if needed.

🔥 This dish is country cooking at its best—rich, slow-cooked, and full of deep, smoky flavor! The ham hocks and fatback give the beans a meaty, savory taste without needing extra salt. Whether you enjoy it as a main dish or a side, it’s sure to be a comforting favorite.

Are you eating this with cornbread or straight from the pot? 😊

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