Pinto Bean and Ham Hock Stew
Hearty, flavorful, and steeped in comfort, this Pinto Bean and Ham Hock Stew is the ultimate one-pot meal sure to warm your soul on a chilly evening. Made with tender, slow-cooked pinto beans and fall-apart ham hocks, this stew gets its rich depth of flavor from aromatic vegetables, a medley of spices including smoked paprika and cumin, and a long simmer in savory chicken broth. Perfectly balanced with the natural sweetness of carrots and the earthiness of thyme, it's a rustic dish that's as wholesome as it is satisfying. Serve this cozy stew with crusty artisan bread or a slice of cornbread to soak up every last drop. With minimal prep time and a hands-off cooking method, this recipe is a must for anyone craving a comforting, protein-packed classic. Keywords: Pinto Bean and Ham Hock Stew, comforting stew recipe, slow-cooked dinner, hearty one-pot meal.
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Recipe Information
Ingredients
- 1 pound (dried) pinto beans
- 2 pieces ham hocks
- 1 large (diced) yellow onion
- 2 medium (diced) carrots
- 2 medium (diced) celery stalks
- 3 minced garlic cloves
- 8 cups chicken broth
- 2 pieces bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Rinse the pinto beans thoroughly under cold water, removing any debris or damaged beans. Place them in a large bowl, cover with water by several inches, and soak overnight. Drain and rinse before use.
In a large Dutch oven or heavy-bottomed pot, heat a bit of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the ham hocks to the pot, followed by the drained pinto beans, chicken broth, bay leaves, smoked paprika, dried thyme, and cumin. Stir gently to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 2.5 to 3 hours, or until the beans are tender and the ham hocks are falling apart.
Carefully remove the ham hocks from the pot and transfer them to a cutting board. Shred the meat off the bones and discard the bones, skin, and any excess fat. Return the shredded meat to the pot.
Season the stew with salt and black pepper to taste. Allow it to simmer for an additional 10 minutes to meld the flavors.
Remove the bay leaves before serving. Ladle the pinto bean and ham hock stew into bowls and garnish with fresh chopped parsley.
Serve hot with crusty bread or cornbread for a complete meal.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 11179 mg | 486% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 30.3 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 720 mg | 55% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6285 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
