Ham Hock and White Bean Stew

A Hearty Ham Hock and White Bean Stew Recipe

This isn't just a recipe; it's a culinary adventure, a journey to the heart of comforting flavors. As a busy professional, I often find myself craving home-cooked meals that are both delicious and easy to prepare. This ham hock and white bean stew fits the bill perfectly. The smoky richness of the ham hocks beautifully complements the creamy texture of the beans, creating a symphony of taste that's both satisfying and sophisticated.

The beauty of this stew lies in its simplicity. While the list of ingredients might seem extensive, the preparation is surprisingly straightforward. The most time-consuming step is the soaking of the beans, but even that can be done the night before, turning this into a truly effortless weeknight meal. I often prepare this on a Sunday for easy dinners during the week. A little planning goes a long way!

I love the flexibility of this recipe. Feel free to experiment with the garnishes. Fresh herbs, a dollop of sour cream or a sprinkle of crusty bread all make wonderful additions. The flavors meld together beautifully if allowed to sit for 12 hours, making this a fantastic make-ahead dish for entertaining or busy weeknights. This is perfect for a cold evening, and it reheats really well too, making leftovers a welcome treat. The initial preparation only takes an hour or so, and the results are well worth it.

The magic of slow cooking: The secret to this stew's success lies in the slow cooking process. Allowing the flavors to gently meld over time creates a depth of taste that's truly remarkable. The longer it simmers, the more the ham hock's essence infuses the beans, resulting in a dish that's intensely flavorful and incredibly comforting.

Serving suggestions: This stew is perfect as a standalone dish, but I often like to serve it with a side of crusty bread for dipping or a simple green salad for a touch of freshness. For a more substantial meal, a side of roasted vegetables or cornbread would be lovely. This is versatile enough to serve as a main course for a casual gathering, or as a hearty side dish alongside roasted meats and potatoes for a more formal occasion.

A taste of home: For me, this stew evokes feelings of warmth and nostalgia. It reminds me of simpler times, of cozy evenings spent with family and friends. It's a dish that nourishes not only the body but also the soul, a testament to the power of good food and good company. I highly recommend making this stew for yourself, whether to savor on your own or to share with loved ones.

Beyond the recipe itself, there's a story of connection and comfort that's woven into each bowl. It's a dish that speaks of warmth and togetherness, a culinary hug that melts away the stresses of the day and leaves you feeling nourished and content. So, take a moment, embrace the slow pace of cooking, and enjoy the journey.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup sour cream
• kosher salt
• freshly ground black pepper
• 1/2 cup dry white wine
• 3 tbsp. extra-virgin olive oil
• 2 heads of garlic, halved crosswise
• 1 1/2 tsp. honey
• 3 medium shallots, thinly sliced into rings
• 3 tbsp. Dijon mustard
• 2 medium onions, halved through root ends
• 2 small carrots, trimmed, scrubbed
• 2 1/2 lb. smoked ham hocks (about 4 medium)
• 1 bunch of thyme, stems tied together with kitchen twine
• 2 cups corona or gigante beans, soaked overnight, drained
• chopped cornichons and/or dill sprigs (for serving; optional)

Step-by-step

• Frizzled Shallots: Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6–8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
• Honey-Mustard Cream: Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
• Stew and assembly: Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2–2 1/2 hours.
• Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
• Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
• Do Ahead: Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.