Ham Hocks with Navy Beans

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My family raved over this dish last night! I served it over southern style cornbread. This will definitely be my go to Ham and Beans recipe.

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I prepared this recipe for dinner tonight and it was a great hit. I loved it and so did my family. It has just the right amount of spices. I cooked it in my dutch oven on top of the stove and followed the directions perfectly. You cannot go wrong with Emeril, I never have. If you have not tried his special blend of spices you must. Every few months I put a batch together and put the spices on most all my meats, soups etc. I love Emeril!

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This is one of my Favorite all time recipes and Comfort Foods! I've made it over and over and over. In fact, I am looking it up now in order to make it again!

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good recipe, I've converted it to a crock pot approach by soaking the beans overnight, draining them and putting them in a crock pot with the stock and then adding the sautéed hocks and seasonings.

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Unbefreeking believable!!!!! Perfect with the addition of a dark roux. Expect nothing less from a New Bedford native.

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An excellent and easy dish. The only thing we'd do differently next time would be to reduce the red pepper flakes from one-half to one-quarter teaspoon. Not that we don't like spicy dishes, but the one-half teaspoon over-emphasizes spiciness and detracts from the other herbs and spices, which together provide subtlety to the dish's taste. Also, if you're using ham hocks you do NOT need to add additional salt. Leave the salt out and taste the dish at the end. We did not find it necessary to add the whole teaspoon (! of salt Emeril lists.

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I utilized frozen Thanksgiving leftovers. I used my left over honey baked ham bone (took sugar coating off and leftover turkey stock as part of the liquid. Reallllly gooood!

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I used ham shanks in stead of hocks, also added some "Slap Ya Mama" seasoning to it, it was the best damn pot of beans I've ever had.

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I wanted a one pot meal from it. I used 4 ham shanks (more meat, tripled the herbs, onion and celery, and added about 1 1/2 lbs of Smithfield ham.
Delish.

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I am so glad I used fresh (not smoked hamhocks. They are a real treat; chewy and gelatinous bits, somewhat like salt pork without the salt. I'm sold! I threw the soaked beans into the crockpot set for 8 hours on low, while I browned the hocks and about a cup each of the veggies before adding to the beans. My first time, but hubby was raised on ham hocks & beans and said these were really good. I'll be making again using butter beans at his request. Oh, I did cut the red pepper in half., used water & chicken soup base instead of salt. Perfect.