102 hock recipes

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.

Slow-simmered Spanish white bean soup with ham hocks, leeks, turnips, carrots, and fresh coriander. A rich, filling pot of soup that feeds 8 from dried beans.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

If you're one who enjoys cold soup, then this delicious dish will please your tastebuds in no time!

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

Black bean soup built on a foundation of salt pork, ham hock, and aromatics, slow-simmered until the beans collapse, then pureed smooth and finished with sherry and wine vinegar. A Cuban-style classic that makes 16 generous servings.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Kare-kare is a classic Filipino stew of pork hocks and beef in a rich peanut butter sauce with eggplant and green beans, colored with annatto. Served with rice and bagoong.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

Black beans and brown rice with smoky ham hock, oregano, and a splash of vinegar. Diabetic-friendly, high-fibre side served over nutty whole-grain rice. Cuban comfort with a healthier swap.

This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.