Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes (plus optional soaking time)

Quick Ingredients

• 1 lb (450 g) dried beans (navy, great northern, or pinto), picked and rinsed
• 2 smoked ham hocks (about 2–2.5 lb / 900–1150 g total)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme (or 3 sprigs fresh)
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 2 cups water (plus more as needed)
• 2 medium Yukon gold potatoes, 1/2-inch dice
• 1–2 tbsp apple cider vinegar
• 2 tbsp unsalted butter (optional)
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper

Do This

• 1. Soak beans overnight in plenty of water, or quick-soak by boiling for 2 minutes and resting 1 hour; drain and rinse.
• 2. In a large heavy pot, sauté onion, carrot, and celery in olive oil over medium heat until softened, then add garlic, tomato paste, and smoked paprika and cook briefly.
• 3. Add soaked beans, ham hocks, thyme, bay leaves, broth, water, salt, and pepper. Bring to a boil, then reduce to a gentle simmer (about 190–200°F / 88–93°C) and cook 2–2.5 hours.
• 4. Stir in diced potatoes and simmer 25–30 minutes until potatoes and beans are very tender and the ham hocks are falling apart.
• 5. Remove ham hocks, shred the meat, discard bones and skin, and return meat to the pot. Lightly mash some beans or simmer uncovered 10–15 minutes to thicken if needed.
• 6. Off heat, stir in butter, vinegar, and parsley. Taste and adjust salt and pepper. Let rest 10 minutes, then serve hot with crusty bread.

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Rustic Bean and Ham Hock Stew

Why You’ll Love This Recipe

• Slow-simmered for hours, the broth turns smoky, thick, and deeply comforting.
• Uses simple, affordable pantry staples to make a hearty, satisfying meal.
• Flexible: works with many types of beans and adapts well to stovetop, oven, or slow cooker.
• Even better the next day, making it perfect for meal prep or feeding a crowd.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 4 garlic cloves, 2 medium Yukon gold potatoes, fresh parsley
• Dairy: Unsalted butter (optional, for finishing)
• Pantry: Dried beans (navy, great northern, or pinto), smoked ham hocks, olive oil, tomato paste, smoked paprika, dried thyme (or fresh thyme), bay leaves, low-sodium chicken broth, kosher salt, black pepper, apple cider vinegar, red pepper flakes (optional), crusty bread (for serving)

Full Ingredients

Stew Base

• 1 lb (450 g) dried beans, such as navy, great northern, or pinto, picked over and rinsed
• 2 smoked ham hocks (about 2–2.5 lb / 900–1150 g total)
• 2 tbsp olive oil (or other neutral cooking oil)
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme or 3 sprigs fresh thyme
• 2 bay leaves
• 6 cups (1.4 L) low-sodium chicken broth
• 2 cups (480 ml) water, plus more as needed
• 1 tsp kosher salt, to start (you will adjust later; ham hocks can be quite salty)
• 1/2 tsp freshly ground black pepper
• 2 medium Yukon gold potatoes, peeled if desired and cut into 1/2-inch (1.25 cm) cubes (about 2 cups)

Finishing & Seasoning

• 1–2 tbsp apple cider vinegar (start with 1 tbsp, add more to taste)
• 2 tbsp unsalted butter (optional, for extra richness and gloss)
• 1/4 cup chopped fresh flat-leaf parsley, plus extra for garnish
• Additional kosher salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes, optional (for gentle heat)

For Serving (Optional)

• Crusty country bread or cornbread
• Extra chopped parsley
• Good olive oil for drizzling

Step-by-Step Instructions

Step 1: Soak and Prepare the Beans

If you have time, soak the dried beans for the best texture and a shorter simmer. Rinse the beans under cool water and pick out any debris or damaged beans. Place them in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 8–12 hours or overnight, then drain and rinse well. If you are short on time, you can quick-soak: add beans to a pot, cover with water by 2 inches (5 cm), bring to a boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour before draining and rinsing. You can also cook the beans completely unsoaked; just plan for 30–45 minutes of extra simmering time later.

Step 2: Build the Aromatic Base

Set a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium heat. Add the olive oil. When it shimmers, add the diced onion, carrot, and celery along with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent and lightly golden around the edges, about 8–10 minutes. Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned. Stir in the tomato paste and smoked paprika. Cook, stirring, for 2–3 minutes more. The tomato paste should darken slightly and stick a bit to the bottom of the pot—this caramelization builds deep flavor for the stew.

Step 3: Add Beans, Ham Hocks, and Simmer Low and Slow

Add the soaked and drained beans to the pot, followed by the ham hocks, thyme (dried or fresh), bay leaves, chicken broth, 2 cups of water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir gently to combine and nestle the ham hocks down into the liquid. Increase the heat to high and bring the pot just to a boil. As it heats, skim off any foam or impurities that rise to the surface with a spoon. Once boiling, immediately reduce the heat to low so the stew is at a gentle simmer—tiny, lazy bubbles around the edges. If you like precision, aim for about 190–200°F (88–93°C) with an instant-read thermometer. Partially cover the pot with a lid and simmer for 2–2.5 hours, stirring every 20–30 minutes, until the beans are mostly tender and the ham hocks are very soft.

Step 4: Add Potatoes and Cook Until Everything Is Tender

When the beans are nearly tender, stir in the diced potatoes. If the liquid level has dropped below the beans and ham hocks, add just enough hot water or broth to barely cover everything again. Return to a gentle simmer, partially covered, and cook for another 25–30 minutes, stirring occasionally. The potatoes should become very tender and the beans fully soft and creamy inside. At this stage the stew should look brothy but noticeably thicker than when you started. If the stew is boiling vigorously, reduce the heat; a slow, steady simmer keeps the beans from breaking apart too much.

Step 5: Shred the Ham and Thicken the Stew

Turn off the heat temporarily. Use tongs to carefully lift out the ham hocks and place them on a cutting board or plate. Let them cool for a few minutes until they are comfortable to handle. Remove and discard the skin, excess fat, and bones, then shred or chop the meat into bite-sized pieces. Return all the shredded ham to the pot. To thicken the stew further, use the back of a spoon or a potato masher to gently mash a cup or so of the beans and potatoes against the side or bottom of the pot. Stir well. If you prefer it thicker still, turn the heat back to low and simmer uncovered for 10–15 minutes, stirring frequently so nothing sticks to the bottom.

Step 6: Finish with Butter, Vinegar, and Fresh Herbs

With the heat on low, stir in the butter (if using) until melted and glossy. Add 1 tablespoon of apple cider vinegar and the chopped parsley. Taste the broth. This is where you adjust the seasoning: add more salt if it tastes flat, more vinegar if it needs brightness, and more black pepper or a pinch of red pepper flakes if you like gentle heat. Keep in mind that ham hocks vary in saltiness, so you may need anywhere from an additional 1/2–1 1/2 teaspoons of salt. Once seasoned to your liking, turn off the heat and let the stew rest, covered, for about 10 minutes to allow the flavors to meld and the texture to settle into a rich, velvety consistency.

Step 7: Serve and Enjoy

Before serving, fish out and discard the bay leaves and any thyme stems. Give the stew a final stir. Ladle the hot bean and ham hock stew into warm bowls. The broth should be thick and slightly glossy, full of tender beans, soft potatoes, and generous chunks of smoky ham. Garnish with a little extra chopped parsley and, if you like, a drizzle of good olive oil. Serve with slices of crusty bread or cornbread for dipping. This stew is wonderfully hearty on its own, but also pairs nicely with a simple green salad or cooked greens on the side. Expect the flavors to deepen even more as it sits, making leftovers especially rewarding.

Pro Tips

• Adjust salt at the end: Smoked ham hocks can be quite salty, so start with minimal salt and season more generously only after the meat has simmered and you have tasted the broth.
• Gentle simmer is key: Keep the heat low so the stew barely simmers. A rapid boil can cause the beans to split and the ham to toughen instead of becoming silky and tender.
• Overnight rest for maximum flavor: This stew tastes even better the next day. If you can, cook it a day ahead, cool completely, chill, and reheat gently for the deepest flavor.
• Skim extra fat: After chilling, any excess fat will solidify on top. You can easily lift it off before reheating for a lighter but still richly flavored stew.
• Bean flexibility: Use a single type of bean or a mix. Sturdier beans like great northern or cannellini hold their shape better; smaller beans like navy will break down a bit more and create an extra-creamy broth.

Variations

• Slow Cooker Version: Sauté the onion, carrot, celery, garlic, tomato paste, and paprika in a skillet as directed, then transfer everything to a slow cooker along with the beans, ham hocks, herbs, broth, and water. Cook on Low for 8–10 hours or High for 4–5 hours, adding the potatoes for the last 2 hours. Finish with butter, vinegar, and parsley as written.
• Oven-Braised Stew: After Step 2, add the beans, ham hocks, herbs, broth, and water. Bring to a simmer on the stovetop, then cover and transfer to a 325°F (165°C) oven. Braise for 2–2.5 hours, add potatoes, and continue cooking until everything is tender. Finish on the stovetop and season as directed.
• Spicy Southwest Twist: Add 1 tsp ground cumin, 1 tsp ground coriander, and 1–2 chopped chipotle peppers in adobo along with the smoked paprika. Swap some or all of the chicken broth for a mild chili broth or extra stock, and garnish with cilantro and lime instead of parsley and vinegar.

Storage & Make-Ahead

Let the stew cool to room temperature (no more than 2 hours at room temp), then transfer to airtight containers. Refrigerate for up to 4 days. The stew will thicken as it chills; when reheating on the stovetop over medium-low heat, stir in a splash or two of water or broth to loosen it to your desired consistency. Stir occasionally as it reheats until it is steaming hot all the way through. For longer storage, freeze in well-sealed containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently. This recipe is excellent for making ahead: the flavors improve after a day, and it holds up very well to reheating.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional butter and bread): about 430 calories; 25 g protein; 19 g fat; 38 g carbohydrates; 10 g fiber; 4 g sugar; 950 mg sodium. Using the butter, serving with bread, or varying the type and amount of ham hocks and broth will change these numbers, but this gives a reasonable estimate for planning purposes.