This Smoky Ham and Bean Stew is a deeply comforting, one-pot meal that fills your kitchen with incredible aroma. It’s a rustic, satisfying dish with tender beans, smoky ham, and a rich broth that gets even better the next day.
Looking for Smoky Ham and Bean Stew inspiration? You'll love what we have! Explore more Stew recipes or discover our Dinner Ideas favorites.
Why You’ll Love This Smoky Ham and Bean Stew
- Forgiving & flexible: Adapts easily to what you have on hand.
- Deep, complex flavor: Smoked ham hock creates a rich, savory base.
- Fantastic leftovers: Flavors meld and deepen overnight.
- Hearty complete meal: Packed with protein and vegetables.
Ingredients & Tools
- 1 large smoked ham hock or shank (about 1-1.5 lbs)
- 1 lb dried great northern beans or navy beans, rinsed and picked over
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 2 cups chopped leftover ham (optional, for extra meatiness)
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt, to taste
Tools: A large, heavy-bottomed pot or Dutch oven (this is key!).
Notes: Don’t skip rinsing and checking dried beans for stones. A heavy pot ensures even cooking without scorching.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 12 g |
| Carbs: | 48 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Do I need to soak the beans? You don’t *have* to for this recipe, but a quick soak can help them cook more evenly and may reduce the cooking time slightly. If you have the forethought, cover the rinsed beans with a few inches of water and let them sit for a few hours or overnight.
- What’s the deal with the ham hock? This is your flavor powerhouse! A smoked ham hock or shank is a cut from the pig’s leg, and it’s packed with collagen that melts into the broth, making it rich, silky, and incredibly flavorful. You can often find them near the other smoked meats or in the freezer section.
- Can I use a different bean? Absolutely. Cannellini beans or even pinto beans would work beautifully here. Just try to stick with a bean that holds its shape well during a long simmer.
- What if my stew is too thin? Don’t worry! You can mash some of the beans against the side of the pot with a spoon during the last 15 minutes of cooking. This will naturally thicken the broth.
How to Make Smoky Ham and Bean Stew
Step 1: Start by heating the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. You’re going to cook these, stirring occasionally, for about 8-10 minutes until the onions become translucent and the vegetables have softened a bit. You’ll notice the most wonderful savory smell starting to fill your kitchen—this is the foundation of your stew’s flavor.
Step 2: Stir in the minced garlic and cook for just one more minute until it’s fragrant. Be careful not to let the garlic burn, as it can turn bitter. This quick step unlocks the garlic’s aroma and ensures its flavor is woven throughout the stew without any harshness.
Step 3: Now, add the rinsed dried beans, the whole ham hock, chicken broth, bay leaves, dried thyme, and black pepper to the pot. Give everything a good stir, making sure the ham hock is submerged. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. The trick is a low, steady bubble.
Step 4: Let the stew simmer for about 1 hour and 30 minutes to 2 hours. You’ll want to check on it occasionally, giving it a stir. The stew is ready when the beans are completely tender and creamy. You should be able to smash a bean easily against the roof of your mouth with your tongue.
Step 5: Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly. Once it’s cool enough to handle, use two forks to shred all the meat from the bone. Discard the bone, any skin, and the bay leaves. Return the delicious, shredded ham to the pot. If you’re using the optional extra chopped ham, stir it in now as well.
Step 6: This is your final tasting and adjusting moment. The ham hock is quite salty, so taste the stew before you add any additional salt. Season with salt only if it needs it. Let the stew simmer, uncovered, for another 10-15 minutes to allow the flavors to marry and the broth to thicken up just a touch more.
Step 7: Ladle the hot stew into bowls and garnish generously with the fresh chopped parsley. The parsley adds a lovely pop of color and a fresh, bright note that cuts through the richness of the stew perfectly. Serve it immediately while it’s piping hot.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Portion into freezer-safe containers; freeze up to 3 months.
- Reviving: Reheat gently on stovetop, adding broth if too thick.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered bread — It’s absolutely essential for dipping and sopping up every last bit of that flavorful broth. A sourdough boule or a rustic baguette works wonderfully.
- A simple, crisp green salad with a sharp vinaigrette — The freshness and acidity of the salad provide a perfect counterbalance to the deep, smoky, and hearty nature of the stew.
- Buttery cornbread — The slight sweetness of the cornbread is a classic and delightful pairing with savory beans and ham, creating a truly comforting combination.
Drinks
- A crisp, amber ale — The malty, slightly caramel notes in the beer complement the smokiness of the ham beautifully without overpowering the dish.
- A glass of dry hard cider — The effervescence and apple notes are incredibly refreshing and help cleanse the palate between bites of the rich stew.
- Iced tea with a lemon wedge — A non-alcoholic option that’s both refreshing and classic, with the lemon adding a nice bright touch.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm, spiced apples and cold ice cream are a homerun dessert that feels just as cozy as the stew itself.
- A simple slice of pound cake — It’s light, buttery, and not too sweet, making it a gentle and satisfying way to end the meal.
- Dark chocolate chunk cookies — Because sometimes you just need a little chocolate, and a chewy, rich cookie is the perfect final note.
Top Mistakes to Avoid
- Mistake: Boiling the stew too aggressively. A gentle simmer is your friend. A rolling boil can cause the beans to break apart and turn mushy, and it might make the ham meat tough. Low and slow is the mantra here.
- Mistake: Adding salt at the beginning. I’ve messed this up before too… but hold off! The ham hock releases a significant amount of salt as it cooks. If you add salt early, you risk ending up with an unbearably salty stew. Always taste at the end.
- Mistake: Not using a heavy-bottomed pot. A thin pot is much more likely to have hot spots that can scorch the bottom layer of beans, giving your entire stew a burnt flavor. A Dutch oven distributes heat evenly.
- Mistake: Skipping the vegetable sauté. Taking the few extra minutes to properly soften the onions, carrots, and celery builds a foundational layer of sweetness and depth that you just can’t get if you throw them in raw with the broth.
Expert Tips
- Tip: For a richer, thicker broth, use a potato masher. About 15 minutes before the stew is done, take your potato masher and gently press it into the stew a few times. You’re not looking to puree it, just to mash some of the beans against the bottom of the pot. This will release their starch and naturally thicken the liquid beautifully.
- Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese sitting in your fridge, toss it into the pot with the beans and broth. It will melt into the stew, adding an incredible layer of umami and savoriness that is just… chef’s kiss.
- Tip: Let it rest before serving. If you can bear it, turn off the heat and let the stew sit, covered, for 20-30 minutes before you serve it. This allows the beans to absorb a bit more of the broth and for all the flavors to settle and harmonize.
- Tip: Boost the smokiness. If you’re a real smoke fiend, add a tiny pinch of smoked paprika (not regular!) when you add the other dried spices. A little goes a long way, but it can really amplify that campfire essence.
FAQs
Can I make this in a slow cooker?
Absolutely, and it’s a great hands-off method. Sauté the vegetables in a skillet first, then transfer everything (including the raw, dried beans and ham hock) to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beans are tender. Follow the same steps for removing and shredding the ham hock at the end.
Can I use canned beans to save time?
You can, but the result will be different. Drain and rinse three 15-ounce cans of beans. Because they’re already cooked, you’ll only need to simmer the stew for about 30-45 minutes after adding them, just to heat everything through and let the flavors meld. The broth won’t be quite as thick and creamy as when you start with dried beans.
How long will leftovers last?
This stew is a champion in the fridge. Stored in an airtight container, it will keep beautifully for up to 4 days. You’ll notice the beans continue to absorb the broth, so you may want to add a splash of water or broth when reheating.
Can I freeze this stew?
Yes, it freezes exceptionally well! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. The texture of the beans may be a little softer after freezing, but the flavor will still be fantastic.
My stew is too thick! What should I do?
No problem at all—this is an easy fix. Simply stir in a little more chicken broth or even water, a half-cup at a time, until it reaches your desired consistency. Heat it through again, and you’re good to go. It’s much easier to thin a stew than to thicken one!
Smoky Ham And Bean Stew
Make the best Smoky Ham and Bean Stew with this easy recipe. A hearty, one-pot meal perfect for cozy dinners. Get the simple, step-by-step guide now!
Ingredients
For the Ingredients
-
1 large smoked ham hock or shank (about 1-1.5 lbs)
-
1 lb dried great northern beans or navy beans (rinsed and picked over)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
2 medium carrots (peeled and diced)
-
2 stalks celery (diced)
-
4 cloves garlic (minced)
-
8 cups low-sodium chicken broth
-
2 bay leaves
-
1 tsp dried thyme
-
1/2 tsp black pepper
-
2 cups chopped leftover ham (optional, for extra meatiness)
-
1/4 cup fresh parsley (chopped, for garnish)
-
Salt (to taste)
Instructions
-
Start by heating the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. You’re going to cook these, stirring occasionally, for about 8-10 minutes until the onions become translucent and the vegetables have softened a bit.01
-
Stir in the minced garlic and cook for just one more minute until it’s fragrant.02
-
Now, add the rinsed dried beans, the whole ham hock, chicken broth, bay leaves, dried thyme, and black pepper to the pot. Give everything a good stir, making sure the ham hock is submerged. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.03
-
Let the stew simmer for about 1 hour and 30 minutes to 2 hours. You’ll want to check on it occasionally, giving it a stir. The stew is ready when the beans are completely tender and creamy.04
-
Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly. Once it’s cool enough to handle, use two forks to shred all the meat from the bone. Discard the bone, any skin, and the bay leaves. Return the delicious, shredded ham to the pot. If you’re using the optional extra chopped ham, stir it in now as well.05
-
This is your final tasting and adjusting moment. The ham hock is quite salty, so taste the stew before you add any additional salt. Season with salt only if it needs it. Let the stew simmer, uncovered, for another 10-15 minutes to allow the flavors to marry and the broth to thicken up just a touch more.06
-
Ladle the hot stew into bowls and garnish generously with the fresh chopped parsley. Serve it immediately while it’s piping hot.07
Not what you're looking for?
