HAM HOCK AND WHITE BEAN STEW RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Yield: 8 servings
|3 medium shallots, thinly sliced into rings|
|½ cup vegetable oil|
|½ cup sour cream|
|3 Tbsp. Dijon mustard|
|1½ tsp. honey|
|Freshly ground black pepper|
|3 Tbsp. extra-virgin olive oil|
|2 medium onions, peeled, halved through root ends|
|2 heads of garlic, top third removed|
|2 small carrots, trimmed, scrubbed, cut into bite-sized pieces|
|½ cup dry white wine|
|2½ 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|
|Kosher salt, freshly ground pepper|
|Chopped cornichons and/or dill sprigs (for serving; optional)|
- 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.
- Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
- Do Ahead: Cream can be made 2 days ahead. Keep chilled.
- 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, 2–2½ 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).
- Bring to a very gentle simmer, covered, over medium-low heat. Pluck out and discard bones, thyme, onions, 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: Stew can be made 3 days ahead. Keep chilled.
TIFFANI THIESSEN’S BEAN AND HAM HOCK STEW – PARADE …
Provided by: Parade
Total time: 20 minutes
Cook time: 20 minutes
|1 lb dried navy beans, rinsed and picked over|
|⅛ tsp baking soda|
|1 Tbsp vegetable oil|
|4 meaty ham hocks (about 3 lb)|
|1 medium yellow onion, finely chopped|
|1 medium fennel bulb cored and finely chopped|
|4 garlic cloves, minced|
|¼ cup white wine|
|3 bay leaves|
|1 tsp herbes de Provence|
|½ tsp kosher salt|
|½ tsp freshly ground black pepper|
|2 Tbsp chopped fresh parsley|
- In a large bowl or pot, combine beans, baking soda and 3 quarts water; set aside to soak overnight. Drain and rinse beans. In a large stockpot, heat vegetable oil over medium-high. Add ham hocks; sear 4-5 minutes per side or until browned. Remove from pan and set aside. Reduce heat to medium; add onion and fennel, Cook, stirring, 5 minutes or until softened. Add garlic; cook 1 minute or until fragrant. Pour in wine, using a wooden spoon to scrape up any browned bits. Cook 2 minutes or until liquid has cooked off. Add bay leaves, herbes de Provence, salt, pepper and 2 quarts water. Add ham hocks and bring to a boil. Reduce heat to low, cover, and simmer 2 hours or until ham hocks are tender. Stir in beans and cook, covered 1 hour or until meat is falling off the bones. Transfer ham hocks to a plate and continue cooking beans. When ham hocks are cool enough to handle, discard skin and bones. Shred meat and return to pot. Cook 45-60 minutes or until beans are tender and stew has thickened. Serve garnished with parsley.
HAM HOCKS AND BEANS RECIPE – FOOD.COM
Total time: 4 hours 10 minutes
Prep time: 10 minutes
Cook time: 4 hours
Yield: 8 serving(s)
|1 bag dry beans (my favorite is a 15 bean mix)|
|4 -6 ham hocks|
|1 large onion, chopped|
|6 cloves garlic, minced (more if desired)|
|1 large bay leaf|
|1 tablespoon oregano|
|1 teaspoon pepper|
- Wash beans and remove all gravel and such.
- Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
- Add spices.
- Bring to boil.
- Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
- Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
- Remove meat from ham hocks (discarding fat and bones) and return to the soup.
Calories 11.9, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.2, CarbohydrateContent 2.8, FiberContent 0.5, SugarContent 0.8, ProteinContent 0.4
CREAMY POTATO-AND-HAM HOCK SLOW-COOKER SOUP RECIPE …
Provided by: Karen Schroeder-Rankin
Total time: 4 hours 45 minutes
Yield: Serves 8
|4 ½ pounds russet potatoes, chopped (about 10 cups)|
|2 pounds smoked ham hocks (about 3 ham hocks)|
|2 cups chopped yellow onion (from 1 medium onion)|
|1 cup chopped celery (from 3 stalks)|
|2 tablespoons minced garlic cloves (about 4 garlic cloves)|
|2 tablespoons chopped fresh thyme|
|2 ½ teaspoons kosher salt|
|1 teaspoon black pepper|
|5 cups chicken broth|
|1 cup heavy cream|
|Chopped fresh chives|
- Place potatoes, ham hocks, onion, celery, garlic, thyme, salt, and pepper in a 7-quart slow cooker; add broth, and stir to combine. Cover and cook on HIGH until potatoes are tender, 4 hours. Remove ham hocks, and place on a plate to cool 15 minutes.
- Puree soup in slow cooker with an immersion blender until it’s creamy but whole pieces of potato are still visible. Add cream, and stir. Once ham hocks are cool enough to handle, remove all meat and chop; discard fat and bone. Add meat to soup, and stir to combine.
- Ladle soup in bowls; top with chopped chives and a dash of hot sauce.