📝 About This Recipe
This soul-warming stew is a masterclass in texture, featuring a diverse medley of legumes including robust black beans, creamy kidney beans, and tender lentils. Slow-simmered with a smoked ham hock and a vibrant mirepoix, the broth transforms into a rich, velvety nectar infused with savory depth. It is a quintessential comfort dish that celebrates the humble legume, offering a protein-packed journey through rustic American flavors.
🥗 Ingredients
The Legume Base
- 20 ounces 15-bean soup mix (including black beans, kidney beans, navy beans, and lentils; discard flavor packet if included)
The Flavor Foundation
- 1 large Smoked ham hock (high quality, meaty)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (diced into 1/2 inch rounds)
- 2 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
Liquids and Aromatics
- 8 cups Chicken or vegetable stock (low sodium preferred)
- 14.5 ounces Diced tomatoes (one can, with juices)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika (for a deep, earthy color)
- 2 pieces Bay leaves (dried)
- 2 tablespoons Olive oil (extra virgin)
👨🍳 Instructions
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1
Rinse the 15-bean mix thoroughly in a colander, picking out any debris or small stones. Place beans in a large bowl, cover with 2 inches of water, and soak overnight (8-12 hours).
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2
Drain the soaked beans and rinse them once more with cold water. Set aside.
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3
In a large heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery.
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4
Sauté the vegetables for 6-8 minutes until the onions are translucent and the carrots have softened slightly.
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5
Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until the spices are fragrant, taking care not to burn the garlic.
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6
Pour in the 8 cups of stock and add the drained beans, the whole ham hock, and the bay leaves.
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7
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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8
Simmer gently for 1.5 to 2 hours. Check the beans periodically; they should be tender but not disintegrating.
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9
Once the beans are tender, stir in the canned diced tomatoes. The acidity in tomatoes can prevent beans from softening, which is why we add them late.
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10
Carefully remove the ham hock from the pot. Place it on a cutting board, remove the skin and bone, and shred the meat into bite-sized pieces.
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11
Return the shredded ham to the pot. Stir in the lemon juice to brighten the heavy flavors.
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12
Simmer for an additional 15 minutes uncovered to allow the broth to thicken to your desired consistency.
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13
Taste and adjust seasoning with salt and black pepper. Remove the bay leaves before serving.
💡 Chef's Tips
Always soak your beans to ensure even cooking and better digestibility. If the soup becomes too thick, add a splash of water or extra stock to loosen it up. For a vegetarian version, swap the ham hock for 2 teaspoons of liquid smoke and extra smoked paprika. Wait to salt the soup until the very end, as ham hocks and stocks vary significantly in sodium content. This soup tastes even better the next day after the flavors have had time to marry in the fridge.
🍽️ Serving Suggestions
Serve with a thick slice of warm, buttered cornbread for a classic Southern pairing. Pair with a crisp, green side salad tossed in a sharp vinaigrette to cut through the richness. A dollop of sour cream and a sprinkle of fresh chives on top adds a beautiful creamy finish. Enjoy with a glass of chilled, dry hard cider or a robust Amber Ale. For a spicy kick, serve with a side of pickled jalapeños or a dash of your favorite hot sauce.