There’s nothing like soups and stews to satisfy your cravings this time of year.
Ham Hock and White Bean Stew
Makes About 11 Cups
- 1 pound dry cannellini beans*
- 1 tablespoon olive oil
- 1 cup sweet onion, chopped
- 5 cloves garlic, minced
- ½ cup white wine
- 2 (32-ounce) containers vegetable stock
- 3½ pounds smoked ham hocks, scored on each side
- 1 tablespoon chopped fresh parsley
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
- ½ teaspoon crushed red pepper
- In a large pot, place beans and cover with 3 inches of water. Cover and let stand overnight. Drain and rinse beans before using.
- In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until just tender, 7 to 8 minutes. Add wine, scraping any bits from bottom of pot and cook until reduced by half, about 5 minutes. Add stock, rinsed beans, ham hocks, parsley, salt, black pepper, oregano, and red pepper. Bring to a boil over medium-high heat. Cover with lid, reduce to a simmer, and cook, stirring occasionally, until beans are tender, about 2 hours.
- Using tongs, carefully remove ham hocks from pot. Using a potato masher or fork, mash beans to desired consistency. Shred meat from ham hocks and return to pot, discarding skin, bones, and cartilage. Stir until well combined and simmer, uncovered, for 15 minutes more. Serve warm.
*We used Camellia Cannellini Beans.