Slow Cooker Baked Beans with Ham Hock: A Flavor Explosion!
There’s something undeniably comforting about a bowl of baked beans. The sweet and savory flavor, the tender beans, and the smoky undertones make it a perfect side dish, a hearty lunch, or even a satisfying dinner. While canned baked beans are convenient, nothing compares to the rich, complex flavors of homemade baked beans, especially when made in a slow cooker with a generous ham hock. This recipe will guide you through creating the most delicious, flavorful, and satisfying slow cooker baked beans you’ve ever tasted.
## Why Use a Slow Cooker for Baked Beans?
Using a slow cooker for baked beans offers several advantages:
* **Ease and Convenience:** Simply toss the ingredients into the slow cooker, set it, and forget it. No constant monitoring is required.
* **Deep Flavor Development:** The long, slow cooking process allows the flavors to meld and deepen, creating a richer and more complex taste than stovetop or oven methods.
* **Tender Beans:** The gentle heat of the slow cooker ensures the beans cook evenly and become incredibly tender without becoming mushy.
* **Hands-Off Cooking:** Ideal for busy weeknights or when you need to prepare a meal ahead of time.
## The Star of the Show: Ham Hock
The ham hock is crucial for adding that smoky, savory depth to the baked beans. It infuses the beans with its rich flavor, creating a truly irresistible dish. Don’t skip this ingredient! If you can’t find a ham hock, you can substitute smoked bacon or smoked ham hocks. However, the ham hock provides the most authentic and intense flavor.
## Ingredients You’ll Need
* **1 pound (450g) dried navy beans:** These are the classic choice for baked beans, but you can also use Great Northern beans or pinto beans.
* **1 large ham hock:** This adds a smoky, savory flavor that is essential to the dish. Aim for a meaty ham hock for the best results.
* **1 large onion, chopped:** Provides a foundational savory flavor.
* **4 cloves garlic, minced:** Adds a pungent and aromatic note.
* **1/2 cup ketchup:** Contributes sweetness, acidity, and tomato flavor.
* **1/4 cup molasses:** Provides a deep, rich sweetness and a hint of caramel flavor.
* **1/4 cup brown sugar, packed:** Adds sweetness and helps to create a sticky, caramelized sauce.
* **2 tablespoons yellow mustard:** Adds a tangy and slightly spicy kick.
* **1 tablespoon Worcestershire sauce:** Provides umami and depth of flavor.
* **1 teaspoon smoked paprika:** Enhances the smoky flavor of the ham hock.
* **1/2 teaspoon dry mustard:** Adds another layer of mustard flavor.
* **1/4 teaspoon black pepper:** Adds a touch of spice.
* **6-8 cups water or chicken broth:** Used to cook the beans; broth adds more flavor.
* **Salt to taste:** Adjust the seasoning at the end of cooking.
* **Optional additions:** Diced bell pepper, chopped celery, a pinch of cayenne pepper for heat, a splash of apple cider vinegar for tang.
## Step-by-Step Instructions
Follow these detailed instructions to make the perfect slow cooker baked beans with ham hock:
**Step 1: Soak the Beans (Essential for Best Results)**
* Place the dried navy beans in a large bowl or pot.
* Cover the beans with plenty of cold water (at least 2 inches above the beans).
* Soak the beans for at least 8 hours or overnight. This helps to soften the beans and reduce cooking time. It also helps to remove some of the indigestible sugars that can cause gas.
* Alternatively, you can use the quick-soak method: Place the beans in a large pot and cover with water. Bring to a boil, then boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans.
**Step 2: Prepare the Ingredients**
* Drain the soaked beans and rinse them thoroughly under cold water.
* Chop the onion into small dice.
* Mince the garlic.
* If you’re adding bell pepper or celery, chop them as well.
**Step 3: Combine Ingredients in the Slow Cooker**
* Place the drained and rinsed beans in the slow cooker.
* Add the ham hock on top of the beans.
* Sprinkle the chopped onion and minced garlic over the beans and ham hock.
* In a separate bowl, whisk together the ketchup, molasses, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, dry mustard, and black pepper.
* Pour the sauce mixture over the beans and ham hock.
* Add the water or chicken broth. The liquid should cover the beans by about 1-2 inches. If needed, add more liquid to reach this level.
**Step 4: Slow Cook to Perfection**
* Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-5 hours. The cooking time will vary depending on your slow cooker.
* Check the beans periodically. If they are becoming too dry, add more water or broth.
* The beans are done when they are very tender and easily mash with a fork. The ham hock should be falling apart.
**Step 5: Shred the Ham Hock and Adjust Seasoning**
* Carefully remove the ham hock from the slow cooker and place it on a cutting board.
* Let the ham hock cool slightly, then shred the meat from the bone using two forks. Discard the skin, bone, and any excess fat.
* Return the shredded ham to the slow cooker.
* Stir well to combine the ham with the beans.
* Taste the beans and adjust the seasoning as needed. Add salt to taste, and if you want a little more sweetness, add a touch more brown sugar or molasses. For a bit of tang, add a splash of apple cider vinegar.
**Step 6: Serve and Enjoy!**
* Serve the slow cooker baked beans hot, garnished with fresh parsley or a dollop of sour cream, if desired.
## Tips for the Best Slow Cooker Baked Beans
* **Don’t Skip the Soaking:** Soaking the beans is crucial for achieving the best texture and reducing cooking time. It also helps to remove indigestible sugars that can cause gas.
* **Use Good Quality Ingredients:** The better the ingredients, the better the flavor of the final dish. Choose a good quality ham hock and use fresh spices.
* **Adjust the Sweetness to Your Taste:** Some people prefer their baked beans sweeter than others. Adjust the amount of brown sugar and molasses to your liking.
* **Don’t Overcook:** Overcooked beans can become mushy. Check the beans periodically and stop cooking when they are tender but still hold their shape.
* **Add a Touch of Heat:** If you like a little spice, add a pinch of cayenne pepper or a dash of hot sauce to the beans.
* **Experiment with Flavors:** Feel free to add other ingredients to customize the beans to your taste. Diced bell pepper, chopped celery, or a splash of apple cider vinegar are all great additions.
* **Let the Flavors Meld:** The beans will taste even better if you let them sit for a few hours after cooking, or even overnight. This allows the flavors to meld and deepen.
* **Use a Liner:** Consider using a slow cooker liner for easier cleanup.
## Variations and Adaptations
This recipe is a great starting point, but you can easily customize it to suit your preferences. Here are a few variations to try:
* **Vegetarian Baked Beans:** Omit the ham hock and add smoked paprika and liquid smoke to achieve a smoky flavor. You can also add diced mushrooms or smoked tofu for added texture and flavor.
* **Spicy Baked Beans:** Add a pinch of cayenne pepper, a diced jalapeno pepper, or a dash of hot sauce to the beans for a spicy kick.
* **Maple Baked Beans:** Substitute maple syrup for the molasses for a sweeter, more nuanced flavor.
* **Bacon Baked Beans:** Add cooked and crumbled bacon to the beans for extra smoky flavor and texture. You can also use bacon grease to sauté the onions and garlic.
* **BBQ Baked Beans:** Add your favorite BBQ sauce to the beans for a tangy and smoky flavor.
* **Bourbon Baked Beans:** A splash of bourbon added in the last hour of cooking gives a rich flavor.
## Serving Suggestions
Slow cooker baked beans with ham hock are a versatile dish that can be served in many ways:
* **As a side dish:** Serve alongside grilled meats, burgers, hot dogs, or chicken.
* **As a main course:** Serve with cornbread, coleslaw, and a green salad for a hearty and satisfying meal.
* **In sandwiches:** Use the baked beans as a filling for sandwiches or sliders.
* **On toast:** Spoon the baked beans over toast for a quick and easy breakfast or lunch.
* **At potlucks and barbecues:** Baked beans are always a hit at potlucks and barbecues.
* **Over nachos:** As a unique twist, add the baked beans to your favorite nacho recipe.
## Storage and Reheating
* **Storage:** Leftover baked beans can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the baked beans in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat them in the microwave.
* **Freezing:** Baked beans can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.
## Nutritional Information (Approximate)
*Note: Nutritional information is an estimate and will vary based on specific ingredients and serving sizes.*
* Serving Size: 1 cup
* Calories: 350-450
* Protein: 20-25g
* Fat: 10-15g
* Carbohydrates: 50-60g
* Fiber: 15-20g
## Slow Cooker Baked Beans with Ham Hock Recipe
**Yields:** 8-10 servings
**Prep time:** 15 minutes (plus soaking time)
**Cook time:** 8-10 hours on low, or 4-5 hours on high
**Ingredients:**
* 1 pound (450g) dried navy beans
* 1 large ham hock
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1/2 cup ketchup
* 1/4 cup molasses
* 1/4 cup brown sugar, packed
* 2 tablespoons yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked paprika
* 1/2 teaspoon dry mustard
* 1/4 teaspoon black pepper
* 6-8 cups water or chicken broth
* Salt to taste
* Optional additions: Diced bell pepper, chopped celery, a pinch of cayenne pepper, a splash of apple cider vinegar
**Equipment:**
* Slow cooker
* Large bowl or pot (for soaking beans)
* Cutting board
* Knife
* Measuring cups and spoons
* Whisk
**Instructions**
1. **Soak the Beans:** Place the dried navy beans in a large bowl or pot. Cover the beans with plenty of cold water (at least 2 inches above the beans). Soak the beans for at least 8 hours or overnight. Drain and rinse the beans thoroughly.
2. **Prepare the Ingredients:** Chop the onion and mince the garlic. If using bell pepper or celery, chop them as well.
3. **Combine Ingredients in the Slow Cooker:** Place the drained and rinsed beans in the slow cooker. Add the ham hock on top of the beans. Sprinkle the chopped onion and minced garlic over the beans and ham hock. In a separate bowl, whisk together the ketchup, molasses, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, dry mustard, and black pepper. Pour the sauce mixture over the beans and ham hock. Add the water or chicken broth. The liquid should cover the beans by about 1-2 inches. Add more if needed.
4. **Slow Cook:** Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-5 hours. Check the beans periodically and add more liquid if needed. The beans are done when they are very tender and easily mash with a fork. The ham hock should be falling apart.
5. **Shred the Ham Hock:** Carefully remove the ham hock from the slow cooker and place it on a cutting board. Let it cool slightly, then shred the meat from the bone using two forks. Discard the skin, bone, and any excess fat.
6. **Return Ham and Adjust Seasoning:** Return the shredded ham to the slow cooker. Stir well to combine the ham with the beans. Taste the beans and adjust the seasoning as needed. Add salt to taste, and if you want more sweetness, add more brown sugar or molasses. For a bit of tang, add a splash of apple cider vinegar.
7. **Serve:** Serve the slow cooker baked beans hot, garnished with fresh parsley or a dollop of sour cream, if desired.
Enjoy your delicious slow cooker baked beans with ham hock! This recipe is sure to become a family favorite.
## Conclusion
Making baked beans from scratch in a slow cooker is incredibly rewarding. The deep, complex flavors that develop during the slow cooking process are simply unmatched. The addition of a ham hock elevates the dish to another level, creating a smoky, savory, and utterly irresistible flavor explosion. So, ditch the canned beans and give this recipe a try. You won’t be disappointed!
Bon appétit!