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!