Bean stew with smoked ham hock
Some time ago, I woke up craving a hearty meal that keeps you close to the table, with a smoky aroma and beans. I remember the first time I tried making beans with smoked pork hock; it felt like I needed a whole day’s worth of patience, but after a couple of tries, I picked up some tricks that make everything easier. The beans I get from the market are called "grănată" around here; I have no idea if there’s another official name, but they’re sweet and cook well, not hard as a rock. I look at them; they’re about the size of a wheat grain, white with red spots. Choose a kilogram of smoked hock that has more meat than bone since you’re not making soup. I once ended up with too much fat and got frustrated at the end when I wanted to slice it. Without any titles, let’s get straight to it.
It takes about 3 hours in total (the boiling takes the longest), of which 40 minutes are actual work. You’ll get around 8 hearty portions, maybe 10 if you don’t want to end up in a food coma afterward. The level of difficulty isn’t high; you just need to be in the mood to hang around the pot.
For this whole bucket of food, you need:
- 1 kg smoked pork hock, deboned – it provides the flavor, the smoke, and the "main character," so to speak
- 500 g dried beans (I used the market’s grănată variety, any quality beans will do, just not old ones)
- 3 onions – to make the sauce sweet and aromatic; even if you don’t like onions, they do a serious job here
- 3 small carrots – for color and sweetness, don’t skip them
- 1 red bell pepper – it enhances the flavor a bit; it’s not mandatory, but it looks good visually
- 1 small celery root – the root, not the leaves, helps the dish to be "bound" in flavor
- 8 cloves of garlic – yes, that many, don’t be stingy; add them later, the dish won’t taste overwhelmingly garlicky, just aromatic
- 2 tablespoons red pepper paste – I use some from a jar I made in the fall; if you don’t have it, you can use tomato paste, but it’s not quite the same
- 1 teaspoon hot paprika – it gives a little "kick"; if you don’t want it spicy, use sweet paprika
- 100 ml oil – for sautéing, but we also fry the hock in it
- 1 bay leaf – to keep the dish from being "flat"
- 1 tablespoon chopped thyme – dried is fine, fresh works even better if you have it
- 2 tablespoons white flour – this is the trick; you coat the fried hock slices in flour
- salt, to taste – don’t add it at the beginning since the hock is already salty; adjust at the end
- ½ teaspoon baking soda – helps cook the beans and keeps you from feeling bloated, seriously!
Alright, here’s how it goes:
1. Wash the beans well in two or three waters to remove any dust. Then, put them to boil in cold water, enough to cover them well, and toss in the baking soda (about half a teaspoon). I let them boil for about 10 minutes, no more, or they’ll fall apart. After the first boil, discard the water. I don’t know why, but it’s better this way, and it helps get rid of that old bean smell.
2. Add more hot water (it's easier from the kettle), put the beans back in, and toss in the whole hock to impart flavor from the start. Cover it, lower the heat, and let them simmer for about an hour or two, depending on how old the beans are and how tough the hock is. Check with a fork. Occasionally, skim the foam off the top; you don’t want the dish to be cloudy.
3. While they’re boiling, peel the onion, carrots, bell pepper, and celery, and chop them into small cubes or however you prefer. I make them smaller because they cook faster and don’t ruin the texture at the end.
4. When you see the beans are cooked (not mushy, but not hard), take the hock out onto a plate. Let it cool, then slice it into fairly even pieces so you have something to put on the plate at the end. If it’s too fatty or has tough skin, you can trim it a bit; I leave a little fat for flavor.
5. Mix the flour with a little red pepper paste and coat the hock slices in this dry mixture to create a thin layer. Fry them in hot oil in a wide pan until they get a golden crust on each side. Don’t rush; you want them crispy on the outside but not dry. Do it in batches, don’t overcrowd the pan.
6. In the leftover oil from frying (if there’s too much, remove half), add the onion, carrots, bell pepper, and celery. Sauté them until the onion becomes translucent and you can smell that sweet aroma.
7. Add the beans (with the water, making sure it’s not too much or too little, just enough to cover everything and reduce a bit while cooking), set the heat to medium. Add the paprika, pepper paste, thyme, bay leaf, and mix well. Don’t forget the salt, but taste it first to see how salty it is from the hock.
8. Let it simmer with the vegetables and spices for at least 30-40 minutes on low heat, to reduce the water and thicken it. If it’s too thick, add hot water, not cold, as it will shock the beans.
9. Slice the garlic thin or crush it and add it toward the end, about 10 minutes before turning off the heat. Don’t add it at the beginning, as it will turn bitter.
10. Finally, add the fried hock slices on top of the dish or leave them on the side, depending on how you want to serve it. You can sprinkle some chopped herbs on top if you like.
That’s it. It’s not quick, but with a little organization, you won’t even notice the time passing. I usually set some pickles on the table halfway through cooking since they’re a must.
Why do I keep coming back to this dish over and over? First of all, it truly fills me up, and I know it will last me a whole day. The smoked hock gives the dish a flavor that you can't ignore, and if the beans come out tender, nothing compares to canned beans or those from a restaurant. It fits any family meal, during holidays, or when friends come over. Plus, honestly, it tastes even better the next day, almost like it improves.
Useful Tips
1. Don’t skip changing the water for the beans after the first boil, even if you’re in a hurry. It will be easier on your stomach and prevent the beans from bursting.
2. If you’re using old beans, soak them overnight; otherwise, they’ll take forever to cook.
3. Don’t add salt at the beginning for either the beans or the hock, only at the end. Salt toughens the beans if added too early.
4. The flour you coat the hock with makes it crispy on the outside and gives the sauce consistency when you mix it at the end. Many skip this step, and the dish turns out too thin.
5. If you want a lighter meal, you can use smoked shoulder, cut into pieces, or even smoked chicken breast without much fat.
Substitutions and Adaptations
- For a gluten-free version, skip the flour coating on the hock. Fry it plain or grill it.
- You can use small white or speckled beans; the important thing is that they are fresh, not stale.
- If you don’t have a hock, you can use smoked bacon or even some smoked sausages. It won’t be the same, but it won’t be bad either.
- For a diet, you can reduce the oil by half or use lean smoked meat.
Recipe Variations
- Do you like your food a bit tangy? You can add a bit of lemon juice or even a splash of vinegar at the end.
- If you don’t want to fry the hock, you can shred it and mix it directly into the dish; it will be softer without the crust.
- Do you like it spicy? You can add a chopped hot pepper along with the paprika.
Serving Ideas
This dish goes well with assorted pickles, cucumbers, green tomatoes, sauerkraut, whatever you have in a jar. It must be served with fresh bread or polenta; it’s a must. You can also add sliced red onion; it pairs perfectly. For drinks, a small shot of plum brandy beforehand and a glass of dry or semi-dry red wine at the table complete the meal. For a full menu, a beet or sauerkraut salad works well as a starter.
Frequently Asked Questions
1. Can the beans be cooked in a pressure cooker?
Yes, that works well too, but be careful not to fill the pot too much; expanded beans can overflow. Plus, you still need to change the water after the first boil, even under pressure.
2. Why should I fry the hock; isn’t boiling enough?
If you only boil it, it’s soft and good, but it seems to be missing something. Frying it with flour and pepper paste gives it a crust and a more intense smoky flavor. I feel like it turns out more festive, not just a simple stew.
3. Can I make the dish with canned beans?
Yes, but it’s not the same. Canned beans just need to be drained and rinsed; add them near the end, just for heating, no need to boil further. The taste won’t be identical, but it’s a lifesaver when you’re short on time.
4. Can I make the recipe without meat?
Yes, but you’ll need to add more vegetables (maybe some vegetable smoked flavor if you want that aroma) and possibly a teaspoon of smoked paprika. It’s good that way too, but it won’t have the rich flavor from the hock.
5. What mistakes did I make at the beginning?
I added salt from the start, and the beans turned out "bullet-like." Another time, I forgot to skim the foam, and the dish turned out cloudy. Or I fried the hock too hard, and it dried out. Now, I make sure to control the timing and not rush through the high-temperature steps.
Nutritional Values (approximate)
Looking at what I’ve put in, a serving has about 450-550 kcal, depending on how much hock you use and how much fat you leave. The beans provide protein and fiber, while the hock adds more protein and fat. A serving has about 35 g of protein, 15-18 g of fat, and 45 g of carbohydrates (mostly from the beans). It’s a filling meal, not for a weight-loss diet, but it’s not a calorie bomb if you don’t overdo it with bread or hock. The fiber from the beans aids digestion, but it’s still good not to overdo it if you’re not used to it. Plus, the celery and onion add vitamins and minerals. If you want to reduce fat, you can remove the skin from the hock before boiling it and degrease the sauce well at the end.
How to Store and Reheat
This dish keeps well in the fridge for up to 4-5 days in a covered container. In fact, the next day it’s even tastier as the flavors meld. I’ve kept it in the freezer for up to two weeks, but no longer, as the beans change texture. When reheating, use low heat with a little water or even in the oven to prevent sticking. It’s better to keep the fried hock slices separate and add them on top when reheating, so they don’t "drown" in the sauce. If you find yourself short on sauce, add a bit of water and let it come to a boil to regain its creaminess.
That’s my story with beans and hock. If you have patience and don’t forget the steps above, you’ll end up with a meal that brings people to the table without too many requests.
The beans are washed well and boiled with baking soda. After the first boil, change the water. This way, they will cook faster. Now, the whole ham hock is added to boil. The vegetables are cleaned and washed. They are chopped to the preferred size and shape. Remove the ham hock and slice it. Dredge the slices in white flour and paprika paste, then fry them in hot oil. In the remaining oil, sauté the vegetables, adding the boiled beans with their water. At this moment, add paprika, thyme, salt, and bay leaf. Let the dish simmer until the water reduces. Serve with greens and fried slices of smoked ham hock.
It is mandatory to serve this dish with pickles or sour cabbage brine. Boiling the beans with baking soda for 10 minutes at the beginning will reduce the cooking time by half, it won't upset your stomach, and the bean skins will be soft. After the first boil, change the water with another hot one and continue cooking.
Ingredients: 1kg smoked boneless ham 500g beans salt 3 onions 3 small carrots 1 red bell pepper 1 small celery 8 garlic cloves 2 tablespoons red pepper paste 1 teaspoon hot paprika 100ml oil 1 bay leaf 1 tablespoon chopped thyme 2 tablespoons white flour salt 1/2 teaspoon baking soda
