📝 About This Recipe
This soul-warming classic is the ultimate expression of rustic comfort, featuring creamy navy beans simmered until they begin to melt into a rich, velvety broth. The deep, smoky essence of a slow-cooked ham hock provides a savory backbone that perfectly complements the sweetness of the mirepoix. It is a timeless farmhouse staple that transforms humble pantry ingredients into a sophisticated, protein-packed masterpiece.
🥗 Ingredients
The Legumes
- 1 pound Dry Navy Beans (rinsed and picked over for stones)
The Aromatics
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4-inch rounds)
- 2 pieces Celery Stalks (diced)
- 4 cloves Garlic (minced)
The Braise
- 1 large Smoked Ham Hock (about 1 pound; or a leftover meaty ham bone)
- 6 cups Chicken Stock (low-sodium preferred)
- 2 cups Water
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Smoked Paprika (for an extra layer of depth)
Finishing Touches
- 1.5 cups Diced Smoked Ham (extra meat for texture)
- 1/4 cup Fresh Parsley (chopped for garnish)
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors at the end)
👨🍳 Instructions
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1
Place the dry navy beans in a large bowl and cover with 3 inches of water. Soak for at least 8 hours or overnight. Alternatively, use the 'quick soak' method by bringing beans and water to a boil for 2 minutes, then letting them sit covered for 1 hour.
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2
Drain and rinse the soaked beans thoroughly under cold water; set aside.
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3
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, carrots, and celery.
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4
Sauté the vegetables for 8-10 minutes until the onions are translucent and the carrots have softened slightly.
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5
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or burn.
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6
Stir in the soaked beans, the smoked ham hock, chicken stock, water, thyme, bay leaves, black pepper, and smoked paprika.
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7
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer gently for 1.5 to 2 hours. The beans should be very tender and the meat on the ham hock should be falling off the bone.
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9
Carefully remove the ham hock and the bay leaves from the pot. Place the hock on a cutting board to cool slightly.
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10
Using a potato masher or an immersion blender, briefly mash about 1 cup of the beans directly in the pot. This creates a naturally thick, creamy consistency without adding flour.
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11
Shred any usable meat from the ham hock, discarding the fat, bone, and skin. Return the shredded meat to the pot along with the 1.5 cups of additional diced ham.
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12
Simmer for another 10-15 minutes to allow the diced ham to heat through and the flavors to meld.
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13
Stir in the apple cider vinegar and fresh parsley. Taste for salt—the ham and stock are salty, so you may not need any extra.
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14
Ladle into warm bowls and serve immediately while steaming hot.
💡 Chef's Tips
Always soak your beans to ensure even cooking and better digestibility. Don't salt the soup until the very end; salt can toughen bean skins if added too early. If the soup becomes too thick upon standing, thin it with a splash of warm chicken stock or water. For a deeper flavor, sear the ham hock in the pot before adding the vegetables. If you prefer a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce when serving.
🍽️ Serving Suggestions
Serve with a thick slice of warm, buttered cornbread for a classic Southern pairing. Pair with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. A glass of dry Riesling or a light pilsner beer complements the smoky profile beautifully. Top with a dollop of sour cream and extra chives for an elegant presentation. Enjoy alongside a grilled cheese sandwich made with sharp white cheddar.