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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Malik shaid Khan
[email protected]I made this stew for a potluck and it was a huge hit! Everyone loved the flavor and the ham hocks were fall-off-the-bone tender.
abid ahmed
[email protected]This is a great recipe for a hearty and satisfying stew. The ham hocks add a lot of flavor, and the white beans are a good source of protein.
Hashim Elotrinic
[email protected]I've made this stew several times and it's always a hit. I love the way the ham hocks and white beans cook together to create a rich and flavorful broth.
Smark Shahin
[email protected]This stew is a great way to use up leftover ham. It's also a good recipe for a weeknight meal because it can be made in the slow cooker.
Bastob Video24
[email protected]I love this stew! It's so easy to make and it's always a hit with my family. I usually serve it with some crusty bread or cornbread.
Shahzad farooq Shahzad farooq
[email protected]This stew is a great way to warm up on a cold winter day. The broth is rich and flavorful, and the ham hocks and white beans are hearty and filling.
I Li
[email protected]I made this stew for a potluck and it was a huge hit! Everyone loved the flavor and the ham hocks were fall-off-the-bone tender.
Zamran Zamran
[email protected]This is a great recipe for a hearty and satisfying stew. The ham hocks add a lot of flavor, and the white beans are a good source of protein.
Furqan Nasir
[email protected]I've made this stew several times and it's always a hit. I love the way the ham hocks and white beans cook together to create a rich and flavorful broth.
MD Shariar hossin
[email protected]This stew is a great way to use up leftover ham. It's also a good recipe for a weeknight meal because it can be made in the slow cooker.
Sean Myers
[email protected]I love this stew! It's so easy to make and it's always a hit with my family.
Kenny Drick
[email protected]This is a great recipe for a cold winter day. The stew is hearty and filling, and the ham hocks give it a delicious flavor.
Cobi boicb1
[email protected]I made this stew in my slow cooker and it turned out great! The meat was fall-apart tender and the beans were creamy. I served it with some crusty bread and it was a hit!
Md Raisul Islam
[email protected]This is a great recipe for a hearty and comforting stew. The ham hocks add a lot of flavor, and the white beans are a good source of protein. I also liked the addition of the vegetables.
Sheekh aweys
[email protected]I followed the recipe exactly and the stew turned out wonderfully. The broth was rich and flavorful, and the beans were perfectly cooked. My family loved it!
Hassan ch Don
[email protected]This stew was absolutely delicious! The ham hocks were fall-off-the-bone tender and the white beans were creamy and flavorful. I loved the addition of the vegetables, which added a nice sweetness and crunch. I will definitely be making this stew agai