Entree: United States – Ozarks – Ham and Beans (Slow-simmered white beans cooked with a smoked ham hock and savory aromatics)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 7 hrs

Total 9 hrs

Ingredients

- 1 lb (454 g) dried navy or great northern beans
- 1 smoked ham hock, about 1.5 lb (680 g)
- 6 cups (1.4 L) water or low-sodium chicken stock, plus more to cover as needed
- 1 large yellow onion, roughly chopped (about 8 oz / 225 g)
- 2 carrots, peeled and diced (about 6 oz / 170 g)
- 2 stalks celery, diced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 0.25 oz / 7 g)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt, adjusted to taste after cooking
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) molasses or dark brown sugar (optional, for balance)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Rinse and sort the dried beans, then place in a large bowl and cover with cold water by 2 inches; soak overnight or use quick-soak by covering with water, bringing to a boil 2 minutes, then removing from heat and letting sit 1 hour. Drain and rinse.
2. In a large heavy pot or Dutch oven, add the ham hock and 6 cups (1.4 L) water or stock. Bring to a gentle simmer, skimming any foam, and simmer 30 minutes to start building broth.
3. Add the soaked beans, chopped onion, carrots, celery, minced garlic, bay leaves, dried thyme, and black pepper to the pot. Increase heat to maintain a low simmer, partially covered.
4. Simmer gently, stirring occasionally and adding extra water or stock as needed to keep beans submerged, until beans are tender and creamy and the ham hock meat is falling from the bone, about 1.5 to 2 hours.
5. Remove the ham hock; when cool enough to handle, remove and shred the meat, discarding skin and bone. Return shredded ham to the pot. Taste and adjust seasoning with salt, then stir in apple cider vinegar and molasses or brown sugar if using to brighten and balance flavors.
6. Continue to simmer uncovered 10–15 minutes to meld flavors and thicken the broth slightly. Remove bay leaves. Serve hot, garnished with chopped parsley.