Smoked Ham Hock Cassoulet Recipe

Name: Smoked Ham Hock Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups dried navy beans, rinsed, soaked overnight and drained; 8 cups water; 2 teaspoons olive oil; 2 cloves garlic, peeled and minced; 1 medium onion, peeled and chopped; 1 14 1/2-ounce can stewed tomatoes, with their liquid; 1 teaspoon chopped fresh thyme; 1 1/2 teaspoons salt; Freshly ground pepper to taste; 1 teaspoon chopped fresh sage; 1 cup white wine; 8 smoked ham hocks, meat cut from bones and shredded, bones reserved; 3 tablespoons bread crumbs; 3 teaspoons butter, cut into small pieces

Servings: persons

2 1/4 cups dried navy beans, rinsed, soaked overnight and drained
8 cups water
2 teaspoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 14 1/2-ounce can stewed tomatoes, with their liquid
1 teaspoon chopped fresh thyme
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 teaspoon chopped fresh sage
1 cup white wine
8 smoked ham hocks, meat cut from bones and shredded, bones reserved
3 tablespoons bread crumbs
3 teaspoons butter, cut into small pieces

1
Place the beans and the water in a large pot, bring to a boil, reduce heat, cover partly and simmer until tender, about 1 1/2 hours.
2
Drain and set aside.
3
Heat the oil in a large, wide ovenproof pot over medium-low heat.
4
Add the garlic and onions and saute until golden, about 7 minutes.
5
Preheat the oven to 425 degrees.
6
Stir in the tomatoes, thyme, salt and pepper and cook for 5 minutes.
7
Stir in the beans, sage and wine.
8
Add the ham hock bones, cover and cook for 20 minutes.
9
Remove the bones from the pan and stir in the meat.
10
Sprinkle the bread crumbs over the top and dot with butter.
11
Bake for 15 minutes.
12
Divide among 6 plates and serve.

562

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 2 1/4 cups dried navy beans, rinsed, soaked overnight and drained, 8 cups water, 2 teaspoons olive oil, 2 cloves garlic, peeled and minced, and more.

Yes, Smoked Ham Hock Cassoulet falls under the General 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!

Smoked Ham Hock Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions