Easy Ham Hock Bean Stew
Smoky ham hocks simmer with creamy white beans and vegetables for a cozy, hearty stew. Simple prep, big comfort.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1.25 cup diced yellow onion
- 1 cup diced carrots
- 0.75 cup chopped celery
- 1 tbsp minced garlic
- 0.75 tsp smoked paprika
- 1 tsp dried thyme
- 0.5 tsp crushed bay leaf
- 6 cup low-sodium chicken broth
- 1 cup water Top up if the pot looks dry
- 1 lb dried great northern beans, picked and rinsed
- 1.75 lb smoked ham hocks
- 0.5 tsp freshly ground black pepper
- 1.25 tsp kosher salt Add more to taste at the end
- 1 tbsp apple cider vinegar Brightens the stew at the end
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Soften the onion, carrots, and celery with a pinch of salt, about 5 minutes.
- Stir in the garlic, smoked paprika, thyme, and crushed bay leaf. Cook 30 seconds until fragrant.
- Add the beans, ham hocks, broth, water, and black pepper. Bring to a boil.
- Reduce to a gentle simmer. Partially cover and cook 60 minutes, stirring now and then.
- Continue simmering until beans are tender and ham shreds easily, 45–60 minutes more. Add a splash of water if needed.
- Transfer ham hocks to a board. Shred the meat, discarding skin and bones. Return meat to the pot.
- Season with salt and the apple cider vinegar. Mash a few beans to thicken if you like.
- Rest 5–10 minutes, then stir in parsley and serve hot.
Notes
Variation: Stir in a handful of chopped kale during the last 10 minutes for extra greens. Serving tip: Add a squeeze more vinegar or a drizzle of hot sauce in each bowl. Storage: Refrigerate up to 4 days or freeze up to 3 months; it tastes even better the next day.
This recipe is an original creation inspired by classic Easy Ham Hock Bean Stew flavors. All ingredient ratios and instructions are independently developed.