HAM HOCK AND WHITE BEAN STEW
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Ham Pork Bean Garlic White Wine Wine Thyme Mustard Shallot Winter
Yield 8 servings
Number Of Ingredients 20
Steps:
- Frizzled Shallots:
- Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6-8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
- Honey-Mustard Cream:
- Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2-2 1/2 hours.
- Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
- Do Ahead
- Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.
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Michael Myers
[email protected]This stew is my go-to comfort food. It's so easy to make and it always hits the spot.
Ram Prasad Awasthi
[email protected]I love this stew! It's so flavorful and comforting. I always make a big batch so I have leftovers for lunch the next day.
Kiely Mitchell
[email protected]This stew is perfect for a potluck or party. It's easy to make and can be served hot or cold.
Gloria Bass
[email protected]I'm not a big fan of ham hocks, but I loved this stew. The ham hock flavor was subtle and not overpowering.
Johan Steyn
[email protected]This stew is a great way to use up leftover ham hocks.
Robian Hossain
[email protected]This stew is so versatile. I've added different vegetables and spices each time I've made it.
Alaa Aburomman
[email protected]I love that this stew can be made in a slow cooker. It's perfect for busy weeknights.
Wahida Akter
[email protected]This stew is so easy to make. I just threw everything in the pot and let it simmer for a few hours.
De Don
[email protected]I loved the addition of the vegetables in this stew. They added a nice sweetness and crunch.
Yaphet Ashebir
[email protected]The white beans in this stew were perfectly cooked. They were creamy and flavorful.
EZINNE OBASI
[email protected]I'm a big fan of ham hocks and this stew did not disappoint. The ham hock was so tender and flavorful.
romjan
[email protected]This stew is so hearty and filling. It's perfect for a cold winter day.
Konke Tunzi
[email protected]I love the simplicity of this stew. It's just a few simple ingredients, but they come together to create a delicious and flavorful dish.
Nicolai Cedeno
[email protected]This stew is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Farooq Malik
[email protected]I've made this stew several times and it's always a hit. It's so flavorful and comforting. I love serving it with a side of crusty bread.
Yesyes Goodies
[email protected]This stew is so easy to make and it's always a crowd-pleaser. I love that I can use leftover ham hocks to make it.
Prakash Dhamala
[email protected]I'm not a big fan of ham hocks, but I loved this stew! The ham hock flavor was subtle and not overpowering. The white beans and vegetables were also perfectly cooked.
Anshad Anshad
[email protected]This stew is perfect for a cold winter day. It's hearty, flavorful, and easy to make. I love that I can just throw everything in the pot and let it simmer for a few hours.
Eman Almograbi
[email protected]I made this stew for a potluck and it was a hit! Everyone loved the flavor and the ham hock was so tender. I will definitely be making this stew again.
Kishor Poudel
[email protected]This ham hock and white bean stew was absolutely delicious! The ham hock gave the stew a rich and smoky flavor, while the white beans added a creamy texture. I also loved the addition of the vegetables, which made the stew even more hearty and flavor