Ham Hocks & Lima Beans

This is the kind of stewed bean pot that tastes like Sunday at Grandma’s, even when it cooks itself in the crockpot all day. Smoked ham hocks lend their salty, smoky pork flavor to the broth as they slowly fall apart, while dried lima beans drink it all in and turn meltingly tender.

Dried lima beans need an overnight soak to cook evenly. Skip that step and you’ll end up with crunchy beans and a tough texture even after twelve hours in the slow cooker. The soak softens the skins so they cook through at the same pace as the centers.

The seasoning is gentler than you’d expect for a Southern bean dish. A pinch of clove and a couple of bay leaves keep the smoke from going one-note. Tomatoes (fresh and sauce) add brightness and acid, while red bell pepper sweetens the pot.

Don’t add salt until the end. Ham hocks vary wildly in saltiness, and the beans will absorb whatever salt you put in early. Taste at hour ten and adjust.

Serve with cornbread and a splash of hot sauce or pepper vinegar.

Pro Tips

• Pull the hocks out near the end, shred any meat, discard skin and bones, then return the meat to the pot.
• For thicker broth, mash a cup of cooked beans against the side and stir back in.
• A splash of apple cider vinegar at the end brightens the whole pot.
• Make a day ahead. The flavor deepens overnight in the fridge.

Variations

• Use black-eyed peas or pinto beans in place of limas for a regional twist.
• Add a chopped jalapeño or a teaspoon of crushed red pepper for heat.
• Swap ham hocks for a smoked turkey leg if you avoid pork.