Here’s a hearty, traditional Bean and Smoked Ham Hock Stew—rich, smoky, and perfect for slow cooking.
🫘 Bean & Smoked Ham Hock Stew
🧾 Ingredients
- 1–2 smoked ham hocks
- 2 cups dried white beans (navy, cannellini, or great northern)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp black pepper
- 1 tsp dried thyme (optional)
- 6–7 cups chicken or vegetable broth
- Salt (to taste, added at the end)
🍳 Instructions
1. Soak beans (important)
- Soak beans overnight in plenty of water
- Drain before cooking
2. Start the base
- In a large pot, add ham hock, soaked beans, onion, garlic, carrots, and celery
- Add broth, bay leaf, pepper, and thyme
3. Simmer slowly
- Bring to a boil, then reduce heat
- Cover and simmer for 2.5–3.5 hours
- Stir occasionally
4. Shred the ham
- Remove ham hock when meat is tender
- Shred meat off the bone
- Discard bone and skin
- Return meat to pot
5. Final seasoning
- Taste and add salt (ham is already salty, so go slow)
- Simmer uncovered for 10–15 minutes to thicken if needed
💡 Tips for best flavor
- Don’t add salt early—ham hock is naturally salty
- For thicker stew, mash a few beans before serving
- A splash of vinegar or lemon at the end brightens flavor
🍽️ Serve with
- Crusty bread
- Rice or cornbread
- Fresh parsley on top
If you want, I can also give you:
- A slow cooker version (set-and-forget)
- A spicy Cajun-style bean stew twist
- Or a no-soak quick version
