White Bean Ham Hock (Print View)

Hearty Southern stew featuring tender white beans, smoky ham hock, and aromatic vegetables in a savory broth.

# Components:

→ Meats

01 - 1 large smoked ham hock, about 1 to 1.5 pounds

→ Beans

02 - 1 pound dried great northern or cannellini beans, soaked overnight and drained

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Herbs and Seasonings

07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.5 teaspoon smoked paprika, optional
11 - Salt to taste

→ Liquids

12 - 8 cups low-sodium chicken broth or water

→ Finishing

13 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - In a large Dutch oven or soup pot, combine the soaked and drained beans, ham hock, onion, carrots, celery, garlic, bay leaves, thyme, black pepper, and smoked paprika.
02 - Pour in the chicken broth and stir to combine thoroughly.
03 - Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
04 - Remove the ham hock and let cool slightly. Shred the meat, discarding skin and bone. Return shredded meat to the pot.
05 - Continue simmering uncovered for 30 minutes until the beans are tender and the soup has thickened slightly. Add more broth or water if needed.
06 - Taste and season with salt as needed, keeping in mind the ham hock will add saltiness. Remove bay leaves.
07 - Ladle soup into bowls and garnish with chopped parsley.

# Expert Advice:

01 -
  • It's a one-pot meal that actually tastes like you've been cooking all day, without the fuss of constant attention.
  • The ham hock gives you that smoky depth that's nearly impossible to replicate, transforming simple beans into something crave-worthy.
  • Freezes beautifully, so you can make a big batch and have comfort in your freezer for months.
02 -
  • Don't skip the overnight soak on your beans—they'll take significantly longer to cook if you don't, and you risk ending up with a mushy outer shell and a hard center.
  • Taste before you salt; this is not a suggestion but a lesson I learned by making an inedible pot of soup at a dinner party.
03 -
  • Use freshly ground black pepper every single time—pre-ground loses its spark and won't give you that pleasant bite that balances the richness.
  • If your ham hock feels like it's mostly bone with very little meat, ask your butcher for a meatier one; it makes a real difference in the final soup.
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