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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Season the stew with salt and black pepper to taste. Allow it to simmer for an additional 10 minutes to meld the flavors.

Step 8

Remove the bay leaves before serving. Ladle the pinto bean and ham hock stew into bowls and garnish with fresh chopped parsley.

Step 9

Serve hot with crusty bread or cornbread for a complete meal.

Nutrition Facts

Serving size	(3439.0g)

Amount per serving	% Daily Value*
Calories	1980.8

Total Fat 98.5g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 23.7g
Cholesterol 168mg	0%
Sodium 11179.1mg	0%
Total Carbohydrate 169.9g	0%
Dietary Fiber 54.3g	0%
Total Sugars 30.3g
Protein 112.9g	0%

Vitamin D 112IU	0%
Calcium 719.7mg	0%
Iron 20.7mg	0%
Potassium 6285.3mg	0%

*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.

Source of Calories

Fat: 43.9%

Protein: 22.4%

Carbs: 33.7%