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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Return the Ham to the Pot: Add all the shredded ham meat back into the pot with the beans and stir.
- 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.
- 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
