Smoky Ham and Navy Bean Stew
Warm, hearty, and undeniably comforting, this Smoky Ham and Navy Bean Stew takes classic comfort food to the next level with its rich, smoky flavor profile and wholesome ingredients. Anchored by tender navy beans and a succulent smoked ham hock, this slow-simmered stew is infused with depth from smoked paprika, bay leaves, and aromatic vegetables like onion, carrot, and celery. The lemon juice adds a bright, tangy finish, while fresh parsley ties it all together. Perfect for cozy dinners or meal prep, this gluten-free one-pot wonder is a fantastic way to enjoy a protein-packed, nutrient-rich meal. Serve it with crusty bread for the ultimate dining experience that'll keep everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Dried navy beans
- 2 tablespoons Olive oil
- 1 large Smoked ham hock
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 2 leaves Bay leaves
- 8 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse and sort the dried navy beans. Place them in a large bowl, cover with water, and let soak overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, then removing them from heat and letting them sit for 1 hour. Drain and rinse before using.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and smoked paprika, and cook for another 1-2 minutes until fragrant.
Nestle the smoked ham hock into the pot and add the drained navy beans, bay leaves, and chicken broth. Stir to combine.
Bring the stew to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 90-120 minutes, stirring occasionally, until the beans are tender and the ham hock is falling apart.
Remove the ham hock from the pot and shred the meat, discarding the bone, skin, and any excess fat. Return the shredded ham to the pot and stir well.
Season the stew with salt, black pepper, and lemon juice. Stir and taste, adjusting the seasoning if needed.
Ladle the stew into bowls, garnish with fresh chopped parsley, and serve warm with crusty bread or rolls.
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 11112 mg | 483% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 81.2 g | 290% | |
| Total Sugars | 29.9 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 10838 mg | 231% | |
*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.
