Skip Bacon And Add This Pork Cut For Richer, Smokier Baked Beans

Forget those canned baked beans and make a batch from scratch for optimal flavor and texture. Just be aware that there are many tips you need when making baked beans like slow cooking and using the right spices. One common tip involves the use of bacon to add meaty umami — but Chris Stark, director of culinary operations at Hill Country Barbecue Market, has some better options for even richer, smokier baked beans.

"Smoked ham hocks are a fantastic option," Stark told us. "Not only will they pack in a real smoky punch, but the vast supply of collagen within the hocks will impart a lovely silky texture to your liquid base." That means your made-from-scratch baked beans will benefit from a boost in flavor and texture to impress your taste buds ... and your dinner guests. Ham hocks are actually commonly served with beans throughout the South, so it makes sense to take inspiration from the area that is known for some of the best smoky side dishes. These days, ham hocks, which come from a fatty section at the bottom of a pig's leg, might even cost you less than bacon.

Ham hocks are the ideal substitute for bacon in baked beans, but there are other options if you can't find them or don't want to use them for some other reason. "Smoked ears, collars, jowls, or snouts all work just as well," said Chris Stark. These might be harder to procure, but a butcher likely has some of these parts leftover from breaking down pigs, so it's worth an ask. All of these pork byproducts might require various levels of prep work, so check accordingly depending on what you use. For ham hocks, smoked options can be thrown right into the pot since they're already pre-cooked, whereas raw ham hocks will need to be added early to a batch that you're slow cooking. That way the meat can fully cook and the collagen will have time to break down like Stark suggests.

When you're ready to try this upgrade, consider our slow cooker baked beans recipe and swap the bacon for ham hocks. The recipe makes around eight servings, so four to six ham hocks should be just enough depending on their size. In the rare instance when you have leftovers of the flavorful side dish, add them on top of hot dogs later in the week or serve them alongside scrambled eggs for your next savory breakfast.

For more great advice from chef Stark, you can catch him at the upcoming City Harvest BID 2024: CHTV! event, which will be held at The Glasshouse in New York City on Tuesday, October 29.