Hearty Bean and Smoked Ham Hock Stew
Ingredients:
1 pound dried white beans (such as navy or cannellini)
1 smoked ham hock
1 large onion, chopped
3 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
Rinse the dried beans and soak them overnight in water. Drain and set aside.
In a large pot, heat a bit of oil over medium heat. Sauté the onion, carrots, and celery until softened, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Add the ham hock, drained beans, chicken stock, bay leaf, and dried thyme to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 1.5–2 hours, stirring occasionally, until the beans are tender and the flavors are well combined.
Remove the ham hock from the pot. Shred the meat off the bone and return it to the soup, discarding the bone and fat.
Season with salt and pepper to taste. Garnish with fresh parsley if desired.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 320 kcal per serving | Servings: 6 servings