Hearty Ham and Bean Stew

Name: Hearty Ham and Bean Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 lb ham hock; 1 1/2 cups dried white beans; 6 cups water; 1 large onion, chopped; 3 carrots, chopped; 3 celery stalks, chopped; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried parsley; 1 bay leaf; Salt and black pepper to taste; 1 tbsp olive oil

🕒 Prep: 15 min

🔥 Cook: 2 hours

🍽 Serves: 6

★★★★★

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If you’re looking for a meal that feels like a warm hug on a chilly day, this Hearty Ham and Bean Stew is it. This recipe combines savory ham hock with creamy white beans, creating a comforting stew that’s perfect for cozy nights at home.

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Ingredients for Hearty Ham and Bean Stew

Ham hock brings a deep, smoky flavor that’s essential to the stew’s rich taste. It also adds a bit of meatiness that’s both hearty and satisfying. Dried white beans are the heart of this stew, offering a creamy texture once cooked. They absorb the stew's flavors beautifully. Onion, carrots, and celery, often referred to as mirepoix, create a flavorful base for the stew. Garlic adds a savory depth, while thyme and parsley bring a touch of earthiness. A bay leaf subtly infuses the stew with aromatic notes. Finally, a bit of olive oil starts everything off, helping to soften the vegetables and release their flavors.

Tips & Tricks

For a thicker stew, mash some of the beans against the side of the pot with a spoon.
If you’re short on time, use canned beans instead. Just reduce the simmering time.
Make sure to taste and season at the end, as the saltiness of the ham can vary.

Serving Suggestions

This stew pairs beautifully with a crusty loaf of bread for dipping. A light green salad with a tangy vinaigrette can complement the stew’s richness. For an extra cozy touch, serve it in deep bowls with a sprinkle of fresh parsley on top.

Frequently Asked Questions

Can I use a different type of bean?: Yes, you can substitute with other beans like navy or cannellini beans.
How do I store leftovers?: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Hearty Ham and Bean Stew Recipe Walkthrough

The night before you plan to cook, rinse the dried beans under cold water and set them in a bowl covered with water to soak overnight. This helps them soften and cook more evenly.

When you’re ready to cook, grab a large pot and heat up a tablespoon of olive oil over medium heat. Toss in your chopped onion, carrots, and celery, and let them sauté for about 5 minutes until they’re nice and softened.

Add the garlic to the pot, and cook for another minute. You’ll know it’s ready when you start to smell that wonderful garlic aroma.

Next, it’s time to add the star of the show — the ham hock. Along with it, add the soaked beans, water, thyme, parsley, bay leaf, and a pinch of salt and pepper. Give everything a good stir.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 2 hours. This is when the magic happens — the beans get tender, and the flavors really meld together.

Once the beans are tender and the stew has thickened, remove the ham hock. Carefully chop the meat and return it to the pot. Give the stew a taste and adjust with more salt and pepper if needed.

Why You'll Love This Recipe

Perfect for batch cooking and freezes well for future meals.
Budget-friendly and uses simple, pantry staples.
Rich in flavor with minimal effort — a true one-pot wonder.

Ingredients

1 lb ham hock

1 1/2 cups dried white beans

6 cups water

1 large onion, chopped

3 carrots, chopped

3 celery stalks, chopped

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried parsley

1 bay leaf

Salt and black pepper to taste

1 tbsp olive oil

Step-by-step Instructions

1. Rinse the dried beans under cold water and soak them overnight.

2. In a large pot, heat olive oil over medium heat and sauté the onion, carrots, and celery until softened, about 5 minutes.

3. Add the garlic and cook for another minute, until fragrant.

4. Add the ham hock, soaked beans, water, thyme, parsley, bay leaf, salt, and pepper to the pot.

5. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until beans are tender and the stew has thickened.