Slow-Cooked Beans with Ham Hock
I. Ingredient:
Dry White Beans: 500g (Great Northern or Navy beans), soaked overnight.
Ham Hock: 1 large smoked ham hock (provides the smoky, salty base).
Aromatics: 1 large onion (diced) and 3 cloves of garlic (minced).
Liquid: 1.5 liters of chicken or beef broth (or water).
Seasoning: 2 bay leaves, 1 tsp black pepper, and ½ tsp smoked paprika.
Optional: 1 diced carrot and 1 stalk of celery for extra depth.
II. Instructions
Preparation: Rinse the soaked beans and drain them thoroughly.
Sauté: In a large heavy-bottomed pot (or Dutch oven), sauté the onions and garlic until softened.
Combine: Add the ham hock, beans, bay leaves, and spices to the pot.
Simmer: Pour in the broth until everything is well-covered. Bring to a boil, then reduce the heat to low.
Slow Cook: Cover the pot and let it simmer gently for 2 to 3 hours. Check occasionally to ensure the beans are submerged; add more liquid if necessary.
The Finish: Once the beans are tender and the meat is falling off the bone, remove the ham hock. Shred the meat, discard the bone and excess fat, and stir the meat back into the beans.
Serve: Season with salt to taste (be careful, as the ham hock is naturally salty) and serve hot, ideally with a side of cornbread.
