I made a bean stew with smoked ham hock and homemade sausages on a chilly day when I was craving something hearty. Normally, I prepare it in winter, but it works just as well when I can't find anything in the fridge and have a few cans of beans or some smoked ham hock on hand. It's the kind of dish that doesn't require complicated recipes, but it turns out much better if you follow a few simple rules.
Quick Info
Total Time: 4-5 hours (plus soaking time for the beans)
Servings: 6
Difficulty: easy, just patience required
Ingredients
1 kg large white beans
500 g smoked ham hock (whole piece or roughly chopped)
300 g smoked homemade sausages
1 tablespoon lard
1 tablespoon honey
1 large onion
2 medium carrots
2 bay leaves
1.5 liters broth (homemade if you have it; otherwise, a quality store-bought one)
1 tablespoon vegetable seasoning (optional)
salt, pepper
chopped fresh parsley
Preparation Method
1. Soak the beans in cold water the night before. The water should cover the beans completely, with 5-6 cm above them.
2. The next day, drain the beans, put them back in cold water, and bring to a boil. Drain the water and repeat this step once more. This helps avoid a heavy taste and digestive issues. After the second boiling, rinse the beans under cold water.
3. Preheat the oven to 170°C. In a large pot (preferably cast iron or a thick-walled dish), add the ham hock and the sausages cut into large pieces. Add a tablespoon of lard, the honey, one bay leaf, and about 200 ml of water. Cover and bake for 30 minutes. The sausages and ham hock will release fat and flavor, and the honey will help them brown slightly.
4. Remove the pot from the oven. Add the drained beans, the onion sliced into rings, and the carrots cut into thin slices. Add the second bay leaf.
5. Pour the broth over everything until it’s covered. If you don’t have enough, top up with a little water. The broth will reduce in the oven, so you can add more as needed while checking.
6. Cover and place everything in the oven at 160-170°C. Leave for 2-3 hours, checking every 45-60 minutes. If the liquid level drops too much and the beans are not yet cooked, add a bit more broth or water.
7. When the beans are soft and nearly done, season with salt, pepper, and vegetable seasoning. Stir gently. In the last 10 minutes, uncover the pot if you want it to reduce better.
8. Finally, sprinkle chopped parsley before serving.
Why I Make This Recipe Often
The bean stew with ham hock and sausages keeps well in the fridge, is filling, and can be quickly reheated. You can vary the meat based on what you have or use leftovers. It requires minimal effort, just waiting time, and the taste is always great.
Tips and Variations
Tips
- If you have time, use dried beans instead of canned ones. Soaking and boiling them twice makes a difference in texture and flavor.
- The honey doesn’t add sweetness but balances the broth and smokiness.
- Lard makes the beans creamier, but if you don’t have it, you can use oil.
- If you want a crust, leave the pot uncovered for the last 15 minutes at a higher temperature.
Substitutions
- Instead of ham hock, you can use smoked ribs or just sausages (the quantity can be adjusted).
- If you don’t have homemade broth, use diluted tomato puree or paste, but the taste will be slightly different.
- You can skip the vegetable seasoning but compensate with salt, a little garlic, and paprika.
Variations
- For a vegan version: omit the ham hock, sausages, and lard, and add more vegetables – celery, bell pepper, a little potato.
- The stew can also be made on the stovetop over very low heat, but you need to stir more often to prevent sticking.
- If you want more flavors, add allspice berries or a bit of thyme, but don’t mix all spices together to avoid overpowering the base flavor.
Serving Ideas
- Pickles are almost mandatory.
- It pairs well with homemade bread, flatbread, or polenta.
- It also goes well with red onion, sliced, for those who prefer a spicier taste.
Frequently Asked Questions
What do I do if I don’t have time to boil the beans?
You can use canned beans. Rinse them well and add them directly to the pot with the meat. The total time will be reduced to 1-1.5 hours.
Is it necessary to add honey?
It’s not mandatory, but it helps brown the meat and adds a subtle note. If you don’t have it or prefer not to use it, you can skip it.
Can I use other types of meat?
Yes, the smokiness gives the classic flavor, but it also works with smoked pork chops, bacon, ham, or combinations.
How long does it last in the fridge?
3-4 days, covered. The flavor becomes even better from one day to the next.
Nutritional Values (estimated per serving)
Calories: 700-800
Protein: 35-40 g
Fat: 25-30 g
Carbohydrates: 70-80 g
The beans provide fiber, while the meat adds a lot of protein. The fat content varies depending on the type of meat and how much lard you use.
Storage and Reheating
The stew keeps very well in the fridge, covered. It can be reheated directly on the stovetop or in the oven, with a little liquid added if it seems too dry. It can also be portioned and frozen for up to 2 months.
Quick Info
Total Time: 4-5 hours (plus soaking time for the beans)
Servings: 6
Difficulty: easy, just patience required
Ingredients
1 kg large white beans
500 g smoked ham hock (whole piece or roughly chopped)
300 g smoked homemade sausages
1 tablespoon lard
1 tablespoon honey
1 large onion
2 medium carrots
2 bay leaves
1.5 liters broth (homemade if you have it; otherwise, a quality store-bought one)
1 tablespoon vegetable seasoning (optional)
salt, pepper
chopped fresh parsley
Preparation Method
1. Soak the beans in cold water the night before. The water should cover the beans completely, with 5-6 cm above them.
2. The next day, drain the beans, put them back in cold water, and bring to a boil. Drain the water and repeat this step once more. This helps avoid a heavy taste and digestive issues. After the second boiling, rinse the beans under cold water.
3. Preheat the oven to 170°C. In a large pot (preferably cast iron or a thick-walled dish), add the ham hock and the sausages cut into large pieces. Add a tablespoon of lard, the honey, one bay leaf, and about 200 ml of water. Cover and bake for 30 minutes. The sausages and ham hock will release fat and flavor, and the honey will help them brown slightly.
4. Remove the pot from the oven. Add the drained beans, the onion sliced into rings, and the carrots cut into thin slices. Add the second bay leaf.
5. Pour the broth over everything until it’s covered. If you don’t have enough, top up with a little water. The broth will reduce in the oven, so you can add more as needed while checking.
6. Cover and place everything in the oven at 160-170°C. Leave for 2-3 hours, checking every 45-60 minutes. If the liquid level drops too much and the beans are not yet cooked, add a bit more broth or water.
7. When the beans are soft and nearly done, season with salt, pepper, and vegetable seasoning. Stir gently. In the last 10 minutes, uncover the pot if you want it to reduce better.
8. Finally, sprinkle chopped parsley before serving.
Why I Make This Recipe Often
The bean stew with ham hock and sausages keeps well in the fridge, is filling, and can be quickly reheated. You can vary the meat based on what you have or use leftovers. It requires minimal effort, just waiting time, and the taste is always great.
Tips and Variations
Tips
- If you have time, use dried beans instead of canned ones. Soaking and boiling them twice makes a difference in texture and flavor.
- The honey doesn’t add sweetness but balances the broth and smokiness.
- Lard makes the beans creamier, but if you don’t have it, you can use oil.
- If you want a crust, leave the pot uncovered for the last 15 minutes at a higher temperature.
Substitutions
- Instead of ham hock, you can use smoked ribs or just sausages (the quantity can be adjusted).
- If you don’t have homemade broth, use diluted tomato puree or paste, but the taste will be slightly different.
- You can skip the vegetable seasoning but compensate with salt, a little garlic, and paprika.
Variations
- For a vegan version: omit the ham hock, sausages, and lard, and add more vegetables – celery, bell pepper, a little potato.
- The stew can also be made on the stovetop over very low heat, but you need to stir more often to prevent sticking.
- If you want more flavors, add allspice berries or a bit of thyme, but don’t mix all spices together to avoid overpowering the base flavor.
Serving Ideas
- Pickles are almost mandatory.
- It pairs well with homemade bread, flatbread, or polenta.
- It also goes well with red onion, sliced, for those who prefer a spicier taste.
Frequently Asked Questions
What do I do if I don’t have time to boil the beans?
You can use canned beans. Rinse them well and add them directly to the pot with the meat. The total time will be reduced to 1-1.5 hours.
Is it necessary to add honey?
It’s not mandatory, but it helps brown the meat and adds a subtle note. If you don’t have it or prefer not to use it, you can skip it.
Can I use other types of meat?
Yes, the smokiness gives the classic flavor, but it also works with smoked pork chops, bacon, ham, or combinations.
How long does it last in the fridge?
3-4 days, covered. The flavor becomes even better from one day to the next.
Nutritional Values (estimated per serving)
Calories: 700-800
Protein: 35-40 g
Fat: 25-30 g
Carbohydrates: 70-80 g
The beans provide fiber, while the meat adds a lot of protein. The fat content varies depending on the type of meat and how much lard you use.
Storage and Reheating
The stew keeps very well in the fridge, covered. It can be reheated directly on the stovetop or in the oven, with a little liquid added if it seems too dry. It can also be portioned and frozen for up to 2 months.