White Bean and Ham Hock Stew
This rustic and hearty stew is perfect for the chilly fall and winter seasons.
Ingredients
- 1 lb great northern beans rinsed
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 lb ham hock
- 8 cups water
- 1 tbs olive oil
- 1/2 tsp thyme
- 1/4 tsp ground black pepper
- 2 celery ribs chopped
- 2 whole carrots chopped
- salt to taste
- 1 bay leaf
Instructions
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Heat up the oil in a dutch oven or pot over medium heat. Once hot add the diced onion and cook for 3 min.
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Then add the garlic. Season with the black pepper and thyme. Cook for one more minute.
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Next add the bay leaf, beans, ham hock and water. Bring to a boil then reduce heat to low and cover. Cook for 2 1/2 hours.
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Then remove the ham hock and transfer to a plate to cool.
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Mash the beans with a potato masher. Season with salt to taste.
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Add the chopped carrots and celery. Cover and continue to cook for another 20-30 minutes or until the veggies are tender.
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While the veggies are simmering go ahead and remove the meat from the ham hock. Discard the fatty pieces. Shred the meat. When the veggies are tender stir in the shredded meat.
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Serve and enjoy.