This hearty bean and smoked meat stew is a comforting and flavorful dish perfect for chilly days. The combination of creamy beans and tender smoked meat creates a rich and satisfying meal that warms the soul. This stew is slow-cooked to perfection, allowing the flavors to meld together beautifully. Serve it with crusty bread for a complete and satisfying meal.
Recipe:
Ingredients:
- 1 lb dried white beans (such as Great Northern or navy beans), soaked overnight
- 1.5 lbs smoked ham hocks or smoked turkey wings
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions:
- Prepare the Beans:
- Drain and rinse the soaked beans.
- Cook the Stew:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the smoked ham hocks or turkey wings to the pot. Pour in the chicken or vegetable broth and add the bay leaf, dried thyme, and smoked paprika.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour.
- Add the Beans:
- Add the drained and rinsed beans to the pot. Continue to simmer for another 1.5 to 2 hours, or until the beans are tender and the meat is falling off the bone.
- If the stew becomes too thick, add more broth or water as needed.
- Season and Serve:
- Remove the ham hocks or turkey wings from the pot. Shred the meat, discarding any bones, and return the meat to the stew.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley if desired.
Enjoy this hearty and warming stew with a slice of crusty bread!
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