Online Recipe Book

Hock'n'beans 1

8 servings
Prep info
15 in prep + 6 hrs slow cook & 20 min shred
Prep time
Not set
Cook time
8 hours, 15 minutes
Time required
8 hours, 15 minutes
Oven preheat
Mains - Misc


  • 16 oz red kidney beans (or pink beans; 450g)
  • 1 c diced onion (1 medium)
  • 1/2 t onion powder
  • 4 t minced garlic
  • 1 ham hock (large, around 1kg/2pounds)
  • 8 c pork stock (or water; 2L)
  • salt (to taste)
  • pepper (to taste)


In a slow cooker, place cleaned beans, onions, garlic, and ham hock.  Cover with pork stock or water and cook on medium for 6 hours. 

At about the halfway point, the meat should come off the ham hock.  If not let it cook a little longer until it does.  Remove the ham hock from beans and let cool.  Remove the layer of fat from the ham hock and shred the meat into bite-sized pieces and return to the crockpot.

When beans are done, add salt and pepper to taste.  Skim as much fat off the beans as possible.  Serve and enjoy!


SJ Note 10 March 2011: This is tasty.  We had it with rice, so it was red beans and rice, but of a different flavor altogether than the usual one.  A keeper!