Bean, Barley, And Hamhock Stew Recipe

Name: Bean, Barley, And Hamhock Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 hamhock, smoked; 1 pound dry beans (I use a medley of pink beans, Lima, and habichuela, but any 2-3 medium-large sized bean mix you like will do); 3 tablespoons oil (vegtable, olive, or whatever you like); 1 large carrot, or 2 small, diced small; 5 celery stalks, diced small; 2 yellow onions; 2 cups canned italiam plum tomatoes, roughly diced; 3 bay leaves; 1 tablespoon whole peppercorns; 1 cup pearl barley or farro, dry and uncooked; 2 cups frozen spinach, rinsed and drained (could also use fresh and chop it up, but frozen is so easy)

Servings: persons

1 hamhock, smoked
1 pound dry beans (I use a medley of pink beans, Lima, and habichuela, but any 2-3 medium-large sized bean mix you like will do)
3 tablespoons oil (vegtable, olive, or whatever you like)
1 large carrot, or 2 small, diced small
5 celery stalks, diced small
2 yellow onions
2 cups canned italiam plum tomatoes, roughly diced
3 bay leaves
1 tablespoon whole peppercorns
1 cup pearl barley or farro, dry and uncooked
2 cups frozen spinach, rinsed and drained (could also use fresh and chop it up, but frozen is so easy)

1
Soak the beans for at least 6 hours, or overnight.
2
Heat the oil on medium-high heat in a dutch oven or big pot. Add the onions, celery, carrots, and saute for about 5 minutes. Add the barley/farro, stir to coat with oil, and saute a few more minutes until vegetables are limp and barley is toasted.
3
Add the whole hamhock, the tomatoes with some juice from the can, the bay leaves, peppercorns, and the soaked beans. Add enough water to fill the pot up to the height of the hamhock -- you can leave an inch sticking out if that's how things work out. Bring to a simmer and then reduce heat and cover to keep a light simmer going. Add water when the level decreases.
4
After 2 hours simmering, remove the hamhock and let cool for about 10 minutes or until it's easy to handle. Meanwhile, keep the pot at a light simmer. Slice meat from the hamhock, leaving the fat on (this is the most delicious part). Slice into thin slices, about 1/4 inch thick, then slice the other direction to end up with 1/4 thick matchsticks of ham, fat on. Toss the meat and bone back in the soup, cook until beans are tender or even soft.
5
When the beans are at their desired texture, add the spinach and simmer a few minutes more. Add salt to taste. Serve with smoked paprika and freshly ground black pepper.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 hamhock, smoked, 1 pound dry beans (I use a medley of pink beans, Lima, and habichuela, but any 2-3 medium-large sized bean mix you like will do), 3 tablespoons oil (vegtable, olive, or whatever you like), 1 large carrot, or 2 small, diced small, and more.

Yes, Bean, Barley, And Hamhock Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean, Barley, And Hamhock Stew

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