Why This Recipe Works

Set-it-and-forget-it: Toss everything into the slow cooker before heading to the MLK Day parade; come home to a finished meal.
Ham hock magic: Long, gentle heat renders the collagen into velvety richness that canned broth can’t touch.
Smoky-sweet balance: A kiss of maple syrup offsets the ham’s salt and smoke, echoing traditional Southern glazes.
Budget-friendly: Feeds a crowd for pennies per serving—perfect for community potlucks.
One-pot cleanup: No extra skillets or strainers; the ceramic insert goes straight to the table.
Healthy comfort: Loads of fiber, vitamins A & C, and lean protein keep New-Year resolutions intact.
Make-ahead friendly: Flavor deepens overnight; reheat gently for an even better second-day bowl.

Ingredients You'll Need

Great string beans start at the produce bin. Look for bright, snap-fresh green beans that still feel slightly velvety—no brown spots or limp ends. I buy two pounds even though the recipe calls for one and a half; trimming the tips always leaves me nibbling a handful raw. If you’re shopping post-holiday, frozen whole beans work in a pinch—thaw and pat dry so they don’t dilute the broth.

Ham hocks are the soul of the pot. A good hock has creamy white skin, plenty of meat tucked between the bones, and a generous layer of fat that will render into silk. Don’t shy away from fat; most will melt away, basting the beans in flavor. If your grocery only has shanks, swap them in, but ask the butcher to saw them into 2-inch pieces so the marrow can escape. smoked turkey wings or necks are a respectable substitute for those watching sodium, though you’ll lose some of the classic pork sweetness.

Low-sodium chicken stock lets you control saltiness. I keep a quart of homemade in the freezer, but Pacific Foods or Swanson’s 33 % less sodium both taste clean, not tinny. Avoid vegetable broth; it muddies the smoky profile. A single bay leaf whispers herbal complexity, while a pinch of crushed red pepper flakes pays homage to the subtle heat found in many African-American Southern kitchens. Maple syrup might sound unorthodox, yet it marries beautifully with the ham’s molasses undertones—use the real stuff, not pancake syrup. Finally, a splash of apple-cider vinegar at the end brightens the long-cooked flavors, lifting every bite from heavy to heavenly.

How to Make Martin Luther King Day Slow Cooker String Beans with Ham

Prep the aromatics

Dice one large yellow onion into ½-inch pieces; mince four cloves of garlic. The onion will practically dissolve after eight hours, but starting with a neat dice ensures even flavor distribution. Keep garlic separate—it goes in later to prevent bitterness.

Sear the hocks (optional but worth it)

Heat a teaspoon of oil in a skillet over medium-high. Pat the ham hocks dry, then brown each side 3-4 minutes until caramelized. Transfer to the slow cooker. This step renders some fat and leaves fond that deglazes into the broth later.

Build the base

Scatter onions over the hocks. Add 3 cups low-sodium chicken stock, 1 cup water, 1 bay leaf, ½ tsp red-pepper flakes, and 1 Tbsp maple syrup. Give the ceramic insert a gentle shake—no stirring yet—to let liquid seep underneath the meat.

Low and slow, part one

Cover and cook on LOW 4 hours. This head-start breaks down the hock’s collagen so the beans won’t turn to mush when they join the party.

Add the beans & garlic

Trim the stem ends of 1½ lb green beans; leave them whole for that old-school look. Stir into the pot along with the minced garlic. Press beans down so they’re mostly submerged, but don’t fret if a few poke above—steam will cook them.

Low and slow, part two

Continue cooking on LOW another 3½ to 4 hours, until beans are silk-soft but still hold their shape. If you prefer a little bite, start checking at 3 hours.

Shred the ham

Transfer hocks to a plate; cool 5 minutes. Using two forks, pull meat from bones in bite-size shreds. Discard skin, bones, and excess fat. Return meat to the pot; stir gently.

Finish with brightness

Stir in 1 Tbsp apple-cider vinegar and a generous grind of black pepper. Taste broth; add salt only if needed—ham varies wildly in salinity. Let everything mellow 10 minutes on KEEP WARM.

Serve with love

Ladle into shallow bowls over a mound of steamed rice or alongside cornbread. Garnish with thinly sliced scallions for color and freshness. Invite everyone to spoon extra pot liquor over their starch—grandmother would insist.

Expert Tips

Soak ceramic insert

If your cooker runs hot, set the ceramic insert in a sink of warm water 10 minutes before adding ingredients; this prevents thermal shock and scorching.

Deglaze with coffee

Substitute ½ cup cold brew for part of the stock; it deepens color and adds a subtle bitter-chocolate note reminiscent of Southern red-eye gravy.

Crisp the ham

After shredding, spread meat on a sheet pan and broil 2 minutes for crunchy edges that contrast the soft beans.

Freezer portions

Freeze pot liquor in ice-cube trays; drop a cube into future soups or braised greens for instant smoky depth.

Control salt late

Taste after shredding ham; if too salty, add a peeled potato and simmer 20 minutes more—it will absorb excess sodium.

Vegetarian swap

Use 2 tsp smoked paprika + 1 Tbsp miso paste instead of ham; add ½ tsp liquid smoke for that soulful edge.

Variations to Try

Kentucky style: Add 2 diced red potatoes and a handful of baby carrots halfway through for a full one-bowl meal.
Spicy Creole: Swap red-pepper flakes for 1 tsp Cajun seasoning and add a diced bell pepper with the onions.
Apple & mustard: Stir in ½ cup unsweetened applesauce and 1 Tbsp whole-grain mustard before the final cook.
Collab greens: Replace half the beans with ribbon-cut collard greens; reduce second cook time to 2 hours.
Maple-bourbon glaze: Reduce ¼ cup bourbon with 2 Tbsp maple syrup; drizzle over plated dish and torch briefly for campfire aroma.

Storage Tips

Cool leftovers in shallow containers within 2 hours. The USDA recommends using cooked beans within 3-4 days, but I find the flavor peaks at day two. Store ham and beans together; the meat continues to season the broth. If you separated them, combine before reheating so juices redistribute.

Reheat gently on the stovetop over medium-low, adding a splash of water or stock to loosen. Microwaves work in a pinch—cover and heat 60 % power to prevent exploding beans. Avoid rapid boiling; it turns delicate beans into mush and clouds the pot liquor.

Freeze in pint-size deli containers for up to 3 months. Leave ½ inch headspace; the broth expands. Thaw overnight in the fridge, then warm slowly. Texture softens slightly, but the smoky depth intensifies, making frozen portions ideal for quick weeknight rice bowls or as a sauce for pasta with grated Parmesan.

Frequently Asked Questions

You can, but add them only in the final 30 minutes. Canned beans are already cooked; prolonged heat turns them army-green and mushy. Drain and rinse first to remove excess salt.

Soak the hock in cold water for 2 hours, changing water once. Then proceed with the recipe. If already cooked, add a peeled potato during the last 30 minutes; it absorbs salt like a sponge.

Yes, but reduce total time by half and check beans after 2 hours. HIGH heat can make the meat stringy and the broth cloudy. LOW is gentler and yields silkier texture.

Use smoked turkey wings or a tablespoon of smoked paprika plus 2 tsp soy sauce for umami. For vegetarian, see tip box above—miso + liquid smoke works wonders.

Only if your slow cooker is 7-quart or larger. Keep beans below the ⅔ fill line to prevent overflow. Cooking time increases by about 1 hour on LOW; watch liquid level and add ½ cup more stock if needed.

Naturally! Just confirm your stock and maple syrup are certified gluten-free (some brands use barley enzymes). Serve over rice or gluten-free cornbread.