Bean stew with smoked ham hock

Bean stew with smoked ham hock is a heartfelt dish that evokes memories of family meals, the deliciousness cooked by grandparents, and the culinary traditions that bring us together. This savory recipe combines the rich flavors of smoked ham hock with the creamy texture of beans and the sweetness of vegetables, offering a comforting dish, perfect for chilly days or any special occasion. Let’s discover together how to prepare this delicacy!

Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Total time: 2 hours
Number of servings: 6-8

Necessary ingredients:

For boiling the beans:
- 500 g beans (preferably white or yellow beans)
- 1 large carrot
- 1 parsnip
- 1 celery root
- 1 medium onion
- 1 bell pepper (preferably red)
- Salt, to taste
- Peppercorns

For the bean stew:
- 1 kg smoked ham hock, boneless (recommended from a trusted supplier like Gebeto)
- 2 dried white onions
- 4-5 ripe tomatoes (or 1 cup of canned tomatoes)
- 1 bunch of green onions
- 1 bunch of green garlic
- 2 bell peppers (1 red and 1 yellow, for extra color)
- 1 green bell pepper
- 1 bunch of dill
- 3-4 fresh mint leaves
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- Sweet paprika, to preference
- 1 cup tomato juice
- The broth from boiling the beans
- 50 ml sunflower oil or olive oil

Step-by-step preparation:

1. Preparing the beans: Start by washing the beans well under cold running water. Then, soak them in cold water, preferably overnight. This step is crucial as it helps reduce cooking time and improves the digestibility of the beans.

2. Boiling the beans: In the morning, change the water in which the beans were soaked and put them in a large pot to boil, adding a little salt. Once the water comes to a boil, boil the beans for a few minutes, then discard the water and replace it with fresh, preferably hot water. This step helps remove impurities and gas. Add salt, peppercorns, and bay leaves again, and let it boil for about an hour, or until the beans become soft.

3. Preparing the vegetables: Meanwhile, peel the carrot, parsnip, celery, onion, and bell pepper. You can chop them finely or grate them, depending on your preference. These vegetables will add wonderful flavor and pleasant texture to the dish.

4. Adding the vegetables: After the beans have boiled for an hour, add the chopped vegetables to the pot and let them boil together for 30 minutes until they become tender.

5. Preparing the ham hock: In a skillet, heat the oil over medium heat. Add the finely chopped onion and let it soften for 5 minutes. Then, add the finely chopped green garlic and continue to sauté until fragrant. Add the julienned bell pepper and the smoked ham hock cut into smaller pieces. Let it fry for 10 minutes, stirring occasionally.

6. Combining the ingredients: Pour the bean broth over the ham hock and vegetable mixture, cover, and let it simmer for 15 minutes so that the flavors combine perfectly.

7. Transferring to the clay pot: Transfer the entire mixture into a clay pot, ideal for retaining heat. Cover and place in the preheated oven at 180 degrees Celsius for 30 minutes.

8. Adding the tomatoes: After 30 minutes, add the grated tomatoes and tomato juice. These will add a touch of acidity and a fresh taste to the dish.

9. Seasoning: Add salt, pepper, paprika, and thyme to taste, gently stirring to evenly distribute the spices.

10. Finishing the dish: Add the boiled beans and let everything simmer together for another 15 minutes so that the beans absorb the flavors of the dish.

11. Serving: Finally, add the chopped mint leaves and dill, gently mixing to incorporate them. These fresh herbs will bring a refreshing accent to the dish.

12. Serving suggestions: Serve the bean stew with smoked ham hock alongside a slice of warm homemade bread and green onions or green garlic. A fresh cabbage salad is also an excellent accompaniment, providing a crunchy and refreshing contrast.

Useful tips:
- If you want a vegetarian version, you can replace the smoked ham hock with mushrooms or a mix of sautéed vegetables to maintain the rich flavor.
- The bean stew can be prepared a few days in advance and stored in the refrigerator. The taste becomes even more intense after a few days.
- You can also add other vegetables, such as zucchini or potatoes, to make the dish even heartier.

Nutritional benefits:
Beans are an excellent source of plant-based protein, rich in fiber, vitamins, and essential minerals. The smoked ham hock adds extra protein and delicious flavor, but it's important to consume this dish in moderation due to its salt content. The vegetables add vitamins and antioxidants, making this dish a nutritionally balanced meal.

Frequently asked questions:
1. Can I use canned beans?
- Although fresh beans are recommended for achieving the perfect texture, you can use canned beans, but you will need to reduce the cooking time.

2. What type of ham hock is best?
- Smoked pork hock is the most commonly used, but you can also experiment with other types of smoked meat, depending on personal preferences.

3. What drinks do you recommend serving with this dish?
- A craft beer or a light red wine can perfectly complement the rich flavors of the dish.

In conclusion, bean stew with smoked ham hock is a recipe that brings comfort and joy to every plate. Whether you prepare it for a gathering with friends or a family dinner, this dish will surely be appreciated. Bon appétit!

 Ingredients: For boiling the beans: - 500 g of dried beans; - 1 carrot; - 1 parsnip; - celery root; - 1 onion; - 1 bell pepper; - salt; - pepper; - bay leaf; For the bean stew: - 1 kg of smoked pork knuckle without bone (I got it from Gebeto and it's very good); - 2 dried white onions; - 4-5 tomatoes; - 1 bunch of green onions; - 1 bunch of green garlic; - 1 red bell pepper; - 1 yellow bell pepper; - 1 green bell pepper; - 1 bunch of dill; - 3-4 mint leaves; - salt; - pepper; - thyme; - paprika; - 1 cup of tomato juice; - the water in which the beans were boiled; - 50 ml of oil.