Grandpa Joel’s Vegan Ham Hocks and Beans
My Grandpa Joel's Vegan Ham Hocks and Beans are a New Year's Day tradition in my family—they're said to bring good luck!
Servings: 4 servings
Ingredients
For the Beans:
- 1 Tablespoon neutral oil
- 1 yellow onion diced
- 1 cup carrots small dice
- 2 cloves of garlic minced
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1 teaspoon yellow mustard
- 1 teaspoon brown sugar
- 1 Tablespoon molasses
- 2 bay leaves
- 1 teaspoon salt
- 1 can crushed tomatoes 15 ounces
- 2 cans navy beans small white beans, alternately use black eyed peas
For the Condiments
- 1 package of cornbread prepared according to package instructions (I use Ener-G egg replacer, dairy free butter, and plant milk, and add 1 cup of frozen corn kernels)
- 1 small white onion small dice
- 1 jar sweet gherkin cornichon pickles (reserve juice for serving, and dice pickles)
Instructions
To prepare the beans:
- Heat the oil over medium in a large pot.
- Add the onions and carrots and begin to brown, about 5 minutes.
- Add the garlic and allow to cook for 1 more minute.
- Add the liquid smoke, smoked paprika, mustard, sugar, molasses, bay leaves, and salt, and stir well.
- Add the tomatoes and beans.
- Bring to a boil, then reduce to low and simmer, covered, until the carrots are fork tender.
To serve:
- Ladle a big scoop of beans in each person's bowl.
- Set out bowls of pickles, onion, and pickle juice, as well as cornbread.
- Allow each person to crumble cornbread on top, followed by onions, pickles, and about 1 tablespoon of pickle juice.
- Enjoy!
Notes
We typically prepare a double portion of this recipe, often starting with 1 pound of dry beans, and then preparing them before proceeding with the recipe above. The quantities above should be enough to serve 4 adults for dinner.