Easy Ham Hock and Butter Bean Stew (The Ultimate Comfort Food)

What’s more comforting than a meal that’s simmered for hours, filling your home with an irresistible smoky aroma? This Ham Hock and Butter Bean Stew is the very definition of comfort food. It’s that one-pot wonder that tastes like it came from grandma’s kitchen—rich, savory, and deeply satisfying. We’re talking fall-off-the-bone smoked ham hocks and creamy, tender lima beans all mingling in a flavorful broth. Forget complicated ingredients; this recipe is all about transforming simple, humble foods into a five-star meal. If you’re looking for a hearty stew that will warm you from the inside out, you’ve found it.

Ingredients for Your Stew

this now & bake later ❤️

Recipe Timing

• Prep time: 15 minutes (plus overnight soak for beans)
• Cook time: 3-4 hours
• Total time: Approximately 3.5 – 4.5 hours
• Note: This recipe is all about the “low and slow” simmer. The active prep is quick, but the magic happens in the pot. It’s the perfect weekend meal!

Step-by-Step Instructions

Step 1: Prepare the Beans

First things first, let’s get those beans ready. You’ll need to soak your dried lima beans overnight. Just place them in a large bowl and cover them with a few inches of water. The next day, drain and rinse them thoroughly. Quick Soak Tip: In a rush? You can do a quick soak. Bring the beans to a boil in a large pot of water, let them boil for 2 minutes, then remove the pot from the heat. Cover it and let the beans stand for 1 hour before draining and rinsing.

Step 2: Sauté the Aromatics

In a large, heavy-bottomed pot or a Dutch oven, heat your olive oil over medium heat. Add the chopped yellow onion and celery. Cook them, stirring occasionally, until they become soft and translucent—this usually takes about 5-7 minutes. Now, add the minced garlic and cook for just one more minute until you can smell that wonderful garlic aroma.

Step 3: Combine the Ingredients

It’s time to build the stew. Add your smoked ham hocks to the pot with the sautéed vegetables. Now, pour in the soaked and drained butter beans. Finally, add the 8 cups of chicken broth (or water), the black pepper, smoked paprika, and cayenne pepper if you’re using them. Give it a gentle stir to combine everything.

Step 4: Simmer to Perfection

Bring the entire mixture to a boil. Once it’s boiling, reduce the heat to a low, gentle simmer. Cover the pot with a lid and let it cook for at least 3 hours. You’re looking for two things: the ham hocks should be incredibly tender, and the beans should be soft and creamy. Pro Tip: Stir the pot every 30-45 minutes to make sure nothing sticks to the bottom.

Step 5: Shred the Ham

Carefully lift the ham hocks out of the pot—they’ll be hot!—and place them on a cutting board. Once they are cool enough to handle, use two forks or your fingers to pull the meat from the bones. Shred or chop this delicious, smoky ham into bite-sized pieces. Don’t forget to discard the bones, skin, and any excess gristle or fat.

Step 6: Return the Ham to the Pot

Add all that wonderful shredded ham meat right back into the pot with the beans. This re-infuses the stew with all that smoky flavor and ensures you get ham in every single bite.

Step 7: Adjust Seasoning and Thickness

This is the most important step for flavor. Give the stew a taste. Add salt if it needs it, but be careful! Ham hocks are naturally very salty, so you might not need much, if any. The stew should be thick and rich. To Thicken: If your stew is a little thin, simply mash some of the beans against the side of the pot with your spoon. This releases their starch and thickens the broth beautifully. To Thin: If it’s too thick, stir in a little more hot water or broth.

Step 8: Serve and Garnish

Your Ham Hock and Butter Bean Stew is ready! Ladle the hot, hearty stew into bowls. We love to finish it with a sprinkle of fresh, chopped parsley for a bit of color and freshness. This dish is absolutely fantastic served with a side of warm cornbread or crusty bread for dipping.

Nutritional Information (Estimate)

Please note that the following is an estimate per serving (assuming 8 servings) and can vary based on the exact ham hocks and other ingredients used.

• Calories: 450 kcal
• Protein: 30 g
• Fat: 18 g
• Carbohydrates: 42 g
• Fiber: 15 g
• Sugar: 5 g

This stew is a nutritional powerhouse, packed with protein from the ham and fiber from the beans, making it a truly satisfying and filling meal.

Healthier Alternatives

Want to lighten this up a bit? Here are a few simple swaps:

• Use Smoked Turkey: For a lower-fat option, substitute smoked turkey wings or legs for the ham hocks. You’ll still get a wonderful smoky flavor with less fat.
• Low-Sodium Broth: Control the salt content by using a low-sodium or unsalted chicken broth. This is highly recommended since ham hocks already provide a lot of salt.
• Add More Veggies: Bulk up the stew with more nutrients by adding a chopped carrot or a parsnip along with the onion and celery. You could also stir in a few handfuls of fresh spinach at the very end until it wilts.

Serving Suggestions

This stew is a meal in itself, but it truly shines with the right partners. We highly recommend serving it with a generous wedge of buttery cornbread or a thick slice of crusty artisan bread—you’ll want something to sop up every last drop of that incredible broth. For a complete Southern-style meal, you could also serve it alongside some simple collard greens. Garnish with that fresh parsley for a burst of color and a clean, fresh taste that cuts through the richness.

Common Mistakes to Avoid

• Not Soaking the Beans: Skipping the overnight soak (or the quick soak) will result in beans that are tough and take forever to cook. Don’t skip this step!
• Over-Salting Too Early: The ham hocks will release a lot of salt as they cook. Wait until the very end (Step 7) to taste the stew before you even think about adding salt.
• A Vigorous Boil: Simmer, don’t boil! Boiling the stew aggressively can cause the beans to break apart too much and turn mushy. A gentle, low simmer is the key to creamy, intact beans and tender meat.

Storing Tips

This stew is one of those magic dishes that arguably tastes even better the next day!

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: This stew freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep well for up to 3 months.
• Reheating: Reheat gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of broth or water, as the beans will continue to absorb liquid as they sit.

The Coziest Stew You’ll Ever Make

This Ham Hock and Butter Bean Stew is more than just a recipe; it’s a warm hug in a bowl. It’s the perfect, low-effort, high-reward meal for a chilly weekend, a family dinner, or any time you’re craving true, rustic comfort food. The combination of smoky ham, creamy beans, and rich broth is simply unbeatable.

We truly hope you love making and sharing this dish. Give this recipe a try and let us know how it turns out in the comments below! Did you add any of your own twists? We’d love to hear about it. Don’t forget to rate the recipe and subscribe for more delicious, easy-to-follow recipes!

Frequently Asked Questions

Q1. Can I use canned beans instead of dried?

You can, but the texture and flavor will be different. Dried beans absorb the smoky flavor from the ham hocks as they cook, creating a much richer broth. If you must use canned, use about 4-5 (15-ounce) cans of butter beans (drained and rinsed), and reduce the simmering time to about 1 hour, just long enough to heat through and let the flavors meld.

Q2. My ham hocks didn’t have much meat. What went wrong?

Not all ham hocks are created equal! Some are much meatier than others. When shopping, look for hocks that feel heavy for their size and appear to have a good amount of meat on them, not just skin and bone. If you’re worried, you can always use 3 pounds of hocks instead of 2.

Q3. Can I make this in a slow cooker?

Yes, this recipe is perfect for a slow cooker! Sauté the aromatics (Step 2) in a small pan on the stove first, then add them to your slow cooker along with all the other ingredients (except the parsley). Cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Proceed with shredding the ham (Step 5) and seasoning (Step 7) as written.

Easy Ham Hock and Butter Bean Stew (The Ultimate Comfort Food)

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• Author: Evelyn Marcella Rivera
• Total Time: 3 hours 45 minutes
• Yield: 8 Servings 1x

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Description

This Ham Hock and Butter Bean Stew is the very definition of comfort food. It’s a one-pot wonder that tastes like it came from grandma’s kitchen—rich, savory, and deeply satisfying. We’re talking fall-off-the-bone smoked ham hocks and creamy, tender lima beans all mingling in a flavorful broth. This recipe transforms simple, humble foods into a five-star meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds Smoked ham hocks
• 1 pound Dried large lima beans (butter beans), soaked overnight
• 1 large Yellow onion, chopped
• 3 stalks Celery, chopped
• 3 cloves Garlic, minced
• 8 cups Chicken broth or water
• 1 teaspoon Black pepper, freshly ground
• 1/2 teaspoon Smoked paprika (optional)
• 1/4 teaspoon Cayenne pepper (optional)
• 2 tablespoons Olive oil or vegetable oil
• Salt to taste (use sparingly)
• Optional Garnish: Fresh parsley, chopped

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Instructions

1. Prepare the Beans: Place dried lima beans in a large bowl and cover with several inches of water. Soak overnight. The next day, drain and rinse the beans thoroughly.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or a Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and celery. Cook, stirring occasionally, for 5-7 minutes, until they become soft and translucent. Add the minced garlic and cook for just one more minute until fragrant.
3. Combine the Ingredients: Add the smoked ham hocks to the pot with the sautéed vegetables. Pour in the soaked and drained butter beans. Finally, add the 8 cups of chicken broth (or water), the black pepper, smoked paprika, and cayenne pepper (if using). Stir to combine.
4. Simmer to Perfection: Bring the mixture to a boil. Once boiling, reduce the heat to a low, gentle simmer. Cover the pot and let it cook for at least 3 hours, or until the ham hocks are incredibly tender and the beans are soft and creamy.
5. Shred the Ham: Carefully lift the ham hocks out of the pot and place them on a cutting board. Once cool enough to handle, use two forks to pull the meat from the bones. Shred or chop the ham into bite-sized pieces, discarding the bones, skin, and excess fat.
6. Return the Ham to the Pot: Add all the shredded ham meat back into the pot with the beans and stir.
7. Adjust Seasoning and Thickness: Taste the stew. Add salt if it needs it (be careful, as ham hocks are very salty). If the stew is a little thin, mash some of the beans against the side of the pot with your spoon to release their starch and thicken the broth.
8. Serve: Ladle the hot, hearty stew into bowls. Garnish with fresh chopped parsley and serve with warm cornbread or crusty bread for dipping.

Notes

• Quick Soak Tip: In a rush? Bring the beans to a boil in a large pot of water, boil for 2 minutes, then remove the pot from the heat. Cover and let the beans stand for 1 hour before draining and rinsing.
• Stir Occasionally: While simmering, stir the pot every 30-45 minutes to make sure nothing sticks to the bottom.
• Be Careful with Salt! Ham hocks are naturally very salty, so you might not need much, if any, added salt. Always taste the stew before adding salt.
• Thickening Trick: To thicken the stew without flour, simply mash some of the cooked, creamy beans against the side of the pot with your spoon and stir.

• Prep Time: 15 minutes (plus overnight soak)
• Cook Time: 3 hours 30 minutes
• Category: Main Course, Stew, Soup
• Method: Simmering
• Cuisine: American, Southern

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 980 mg
• Fat: 18 g
• Saturated Fat: 6.5 g
• Unsaturated Fat: 11.5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 15 g
• Protein: 30 g
• Cholesterol: 70 mg