Ham Hock And White Bean Stew Recipe

Name: Ham Hock And White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium shallots, thinly sliced into rings; 1/2 cup vegetable oil; Kosher salt; 1/2 cup sour cream; 3 Tbsp. Dijon mustard; 1 1/2 tsp. honey; Freshly ground black pepper; 3 Tbsp. extra-virgin olive oil; 2 medium onions, halved through root ends; 2 heads of garlic, halved crosswise; 2 small carrots, trimmed, scrubbed; 1/2 cup dry white wine; 2 1/2 lb. smoked ham hocks (about 4 medium); 1 bunch of thyme, stems tied together with kitchen twine; 2 cups corona or gigante beans, soaked overnight, drained; Kosher salt, freshly ground pepper; Chopped cornichons and/or dill sprigs (for serving; optional)

Servings: persons

3 medium shallots, thinly sliced into rings
1/2 cup vegetable oil
Kosher salt
1/2 cup sour cream
3 Tbsp. Dijon mustard
1 1/2 tsp. honey
Freshly ground black pepper
3 Tbsp. extra-virgin olive oil
2 medium onions, halved through root ends
2 heads of garlic, halved crosswise
2 small carrots, trimmed, scrubbed
1/2 cup dry white wine
2 1/2 lb. smoked ham hocks (about 4 medium)
1 bunch of thyme, stems tied together with kitchen twine
2 cups corona or gigante beans, soaked overnight, drained
Kosher salt, freshly ground pepper
Chopped cornichons and/or dill sprigs (for serving; optional)

1
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.
2
Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
3
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.
4
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).
5
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.
6
Cream can be made 2 days ahead. Keep chilled.
7
Stew can be made 3 days ahead. Keep chilled.

1700

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 medium shallots, thinly sliced into rings, 1/2 cup vegetable oil, Kosher salt, 1/2 cup sour cream, and more.

Yes, Ham Hock And White Bean 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.

That's it — enjoy your meal!

Ham Hock And White Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions