Here’s a hearty, deeply flavorful Smoky Southern-Style White Bean Stew with Ham Hocks — the kind of rustic comfort food that simmers low and slow, filling your kitchen with savory Southern soul.
🫘🐖 Smoky Southern-Style White Bean Stew with Ham Hocks
📝 Ingredients (Serves 6–8):
-
1 lb (450g) dried white beans (Great Northern, navy, or cannellini)
-
1–2 smoked ham hocks (or smoked turkey leg for variation)
-
1 large onion, chopped
-
2–3 garlic cloves, minced
-
2 celery stalks, diced
-
2 carrots, diced
-
1 tsp smoked paprika
-
1/2 tsp black pepper
-
1/4 tsp cayenne pepper (optional)
-
2 bay leaves
-
6–7 cups water (or use low-sodium chicken broth for richer flavor)
-
Salt, to taste (added at the end to avoid tough beans)
-
Fresh thyme or parsley, for garnish
-
Hot sauce or vinegar, for serving (optional)
🌿 Optional Add-ins:
-
A splash of apple cider vinegar or lemon juice for brightness
-
A handful of chopped collard greens or kale in the last 15 minutes
-
Cornbread on the side (highly recommended)
👨🍳 Instructions:
1. Prep the beans (the night before or quick soak):
-
Overnight method: Rinse beans and soak in water overnight. Drain before cooking.
-
Quick soak: Cover beans with water, bring to a boil for 2 minutes, then turn off heat and let sit 1 hour. Drain and proceed.
2. Build the flavor base:
-
In a large Dutch oven or soup pot, sauté onion, celery, and carrots in a bit of oil over medium heat for about 5–7 minutes.
-
Add garlic, smoked paprika, cayenne, and black pepper. Stir for 1 minute until fragrant.
3. Add beans and ham hocks:
-
Stir in soaked, drained beans, ham hocks, bay leaves, and enough water or broth to cover everything by about 1 inch.
4. Simmer low and slow:
-
Bring to a boil, then reduce to a gentle simmer.
-
Cover and cook for 2–2.5 hours, stirring occasionally, until beans are creamy-tender and ham is falling off the bone.
-
Add more water if needed to keep beans submerged.
5. Shred the meat:
-
Remove ham hocks. Let cool slightly, then shred the meat and discard skin, fat, and bones.
-
Return the shredded meat to the pot.
6. Final touches:
-
Taste and add salt as needed (ham hocks can be salty).
-
If desired, mash some of the beans with a spoon or potato masher to thicken the stew.
-
Stir in a splash of vinegar or lemon juice to balance the richness.
🍽️ Serving Suggestions:
-
Ladle into bowls and top with fresh parsley or thyme.
-
Serve with hot sauce, cornbread, or rice.
-
Store leftovers — it’s even better the next day!