Beans with Ham Hock and Beetroot Salad
On cold days, I always turn to beans with ham hock. I’ve found that cooking in an enamel-coated clay pot makes everything simpler. The beans simmer in the oven alongside the ham hock and vegetables, and the aroma that fills the house lets you know it’s ready to serve. While it’s in the oven, I quickly prepare the beetroot salad, also in the oven, so I don’t waste time boiling on the stovetop.
Quick Info
Total time: about 12-13 hours (includes overnight soaking)
Preparation time: 30 minutes
Oven cooking time: 3 hours for beans with ham hock, 2 hours for beetroot
Servings: 4-5
Difficulty: medium
Winter recipe, hearty, suitable for main meals
Ingredients
For beans with ham hock:
1 large raw, unsmoked ham hock
700-800 g medium dried beans
1 large carrot
1/2 celery root
2 parsley roots
2 onions
1 can of tomatoes in their juice
2-3 tablespoons of roasted pepper paste
2 cups of water (plus more if needed)
1 sprig of dried thyme
Crushed dried thyme, for serving
Salt and pepper, to taste
For beetroot salad:
2 medium beetroot
1 head of garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
A pinch of salt and pepper
Preparation Method
1. Start with the beans. Rinse them thoroughly in several waters, then soak them overnight in a bowl of plenty of water.
2. The next day, rinse the beans again. Place the raw ham hock in an enamel-coated clay pot. Add the drained beans.
3. Peel the vegetables (carrot, celery, parsley, onion). Cut them into not-too-small pieces. Place them in the pot next to the ham hock and beans.
4. Pour the canned tomatoes with their juice over them. Add the roasted pepper paste.
5. Season with salt and pepper to taste. Place the sprig of dried thyme on top.
6. Add enough water to cover everything, about two cups, possibly a bit more if the pot is large and the ingredients require it.
7. Cover the pot with its lid. Place it in a cold oven. Set the temperature to 160-170°C. Let it cook for about 3 hours on low heat.
8. Occasionally (2-3 times during the 3 hours), carefully remove the pot and shake it gently, without stirring directly in the beans. After about an hour and a half, you can turn the ham hock to the other side. The pot should always be placed in a cold oven, not directly in a hot one.
9. After 3 hours, check if the ham hock is cooked – it should easily pull away from the bone, and the beans should be soft. If needed, leave it for another 20-30 minutes.
10. For the beetroot salad, wash the two beetroots well with an abrasive sponge, without peeling them. Cut off the ends. Place each one in aluminum foil, along with a head of garlic with the top cut off and a tablespoon of olive oil.
11. Seal the aluminum foil well to keep the steam in. Place the beetroot and garlic packets on the oven rack next to the pot with beans and ham hock. Let them bake for 2 hours.
12. Remove the beetroot and garlic from the foil. Squeeze all the liquid from the foil into a small bowl. Squeeze the roasted garlic and mash it with a fork.
13. Add another 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of brown sugar, salt, and pepper to the liquid from the foil. Mix well to dissolve the salt and sugar.
14. Peel the beetroot and cut it into cubes. Place it in a bowl and pour the garlic dressing over it. Mix well. The salad is enough for 3 people.
15. When serving, place beans with pieces of meat and a ladle of broth on the plate. Sprinkle a little crushed dried thyme on top. Serve the beetroot salad alongside.
Why I Make This Recipe Often
I choose it every time I need something hearty, especially in winter. It cooks almost by itself in the oven, and the salad is ready at the same time without making any extra mess. It keeps well until the next day.
Tips and Variations
Tips
Use an enamel-coated clay pot – there’s no need for special care, just never put it directly in a hot oven.
The ham hock should be raw, not smoked.
If you notice that the liquid is reducing too much halfway through cooking, add a bit of hot water.
Do not stir directly in the beans while they are cooking; just shake the pot gently if needed.
Check if the ham hock is cooked – the meat should easily pull away from the bone.
Substitutions
You can replace the roasted pepper paste with a bit of pepper paste or chopped roasted peppers if you don’t have it on hand.
If you don’t have balsamic vinegar for the salad, use wine vinegar or apple cider vinegar.
You can also use canned beans, but the texture won’t be the same.
Variations
You can add a bay leaf while cooking if you like the flavor.
If you don’t have a whole ham hock, pieces of meat with bone or pork shank will work too.
The beetroot salad can be made without garlic, just with oil, salt, pepper, and vinegar.
Serving Ideas
Beans with ham hock is served hot, with beetroot salad cold or at room temperature.
It pairs well with fresh bread or pickles on the side.
Frequently Asked Questions
1. Can I use canned beans?
You can, but you’ll lose the texture and flavor that comes from slow cooking. I do not recommend it for this recipe.
2. Can I use smoked ham hock?
The classic recipe here uses raw, unsmoked ham hock. If you use smoked, it will change the flavor, but it’s possible if that’s what you prefer.
3. What can I use if I don’t have a clay pot?
You can use any pot with thick walls and a lid, preferably cast iron or ceramic.
4. What can I do if the beans aren’t cooking well?
If after 3 hours they aren’t soft enough, leave them in the oven for another 30 minutes and check. Sometimes very dry or older beans need more time.
5. Can I freeze beans with ham hock?
I do not recommend it, as the texture of the beans changes upon thawing. It’s better to keep it in the fridge and consume it within two days.
Nutritional Values (estimated)
A medium serving has about 600-700 kcal, with 35-40 g of protein, 25-30 g of fat (mostly from the ham hock), and 50-60 g of carbohydrates (from the beans and vegetables). The beetroot salad adds around 120 kcal per serving, with few fats and carbohydrates from the beetroot and brown sugar. These values are indicative and depend greatly on the size of the ham hock and the amount of beans.
Storage and Reheating
Beans with ham hock can be stored in the fridge for 2-3 days. They reheat well on the stovetop or in the oven, with a bit of water if needed. The beetroot salad keeps for 2 days in the fridge in a sealed container. I do not recommend freezing either, as the texture suffers.
On cold days, I always turn to beans with ham hock. I’ve found that cooking in an enamel-coated clay pot makes everything simpler. The beans simmer in the oven alongside the ham hock and vegetables, and the aroma that fills the house lets you know it’s ready to serve. While it’s in the oven, I quickly prepare the beetroot salad, also in the oven, so I don’t waste time boiling on the stovetop.
Quick Info
Total time: about 12-13 hours (includes overnight soaking)
Preparation time: 30 minutes
Oven cooking time: 3 hours for beans with ham hock, 2 hours for beetroot
Servings: 4-5
Difficulty: medium
Winter recipe, hearty, suitable for main meals
Ingredients
For beans with ham hock:
1 large raw, unsmoked ham hock
700-800 g medium dried beans
1 large carrot
1/2 celery root
2 parsley roots
2 onions
1 can of tomatoes in their juice
2-3 tablespoons of roasted pepper paste
2 cups of water (plus more if needed)
1 sprig of dried thyme
Crushed dried thyme, for serving
Salt and pepper, to taste
For beetroot salad:
2 medium beetroot
1 head of garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
A pinch of salt and pepper
Preparation Method
1. Start with the beans. Rinse them thoroughly in several waters, then soak them overnight in a bowl of plenty of water.
2. The next day, rinse the beans again. Place the raw ham hock in an enamel-coated clay pot. Add the drained beans.
3. Peel the vegetables (carrot, celery, parsley, onion). Cut them into not-too-small pieces. Place them in the pot next to the ham hock and beans.
4. Pour the canned tomatoes with their juice over them. Add the roasted pepper paste.
5. Season with salt and pepper to taste. Place the sprig of dried thyme on top.
6. Add enough water to cover everything, about two cups, possibly a bit more if the pot is large and the ingredients require it.
7. Cover the pot with its lid. Place it in a cold oven. Set the temperature to 160-170°C. Let it cook for about 3 hours on low heat.
8. Occasionally (2-3 times during the 3 hours), carefully remove the pot and shake it gently, without stirring directly in the beans. After about an hour and a half, you can turn the ham hock to the other side. The pot should always be placed in a cold oven, not directly in a hot one.
9. After 3 hours, check if the ham hock is cooked – it should easily pull away from the bone, and the beans should be soft. If needed, leave it for another 20-30 minutes.
10. For the beetroot salad, wash the two beetroots well with an abrasive sponge, without peeling them. Cut off the ends. Place each one in aluminum foil, along with a head of garlic with the top cut off and a tablespoon of olive oil.
11. Seal the aluminum foil well to keep the steam in. Place the beetroot and garlic packets on the oven rack next to the pot with beans and ham hock. Let them bake for 2 hours.
12. Remove the beetroot and garlic from the foil. Squeeze all the liquid from the foil into a small bowl. Squeeze the roasted garlic and mash it with a fork.
13. Add another 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of brown sugar, salt, and pepper to the liquid from the foil. Mix well to dissolve the salt and sugar.
14. Peel the beetroot and cut it into cubes. Place it in a bowl and pour the garlic dressing over it. Mix well. The salad is enough for 3 people.
15. When serving, place beans with pieces of meat and a ladle of broth on the plate. Sprinkle a little crushed dried thyme on top. Serve the beetroot salad alongside.
Why I Make This Recipe Often
I choose it every time I need something hearty, especially in winter. It cooks almost by itself in the oven, and the salad is ready at the same time without making any extra mess. It keeps well until the next day.
Tips and Variations
Tips
Use an enamel-coated clay pot – there’s no need for special care, just never put it directly in a hot oven.
The ham hock should be raw, not smoked.
If you notice that the liquid is reducing too much halfway through cooking, add a bit of hot water.
Do not stir directly in the beans while they are cooking; just shake the pot gently if needed.
Check if the ham hock is cooked – the meat should easily pull away from the bone.
Substitutions
You can replace the roasted pepper paste with a bit of pepper paste or chopped roasted peppers if you don’t have it on hand.
If you don’t have balsamic vinegar for the salad, use wine vinegar or apple cider vinegar.
You can also use canned beans, but the texture won’t be the same.
Variations
You can add a bay leaf while cooking if you like the flavor.
If you don’t have a whole ham hock, pieces of meat with bone or pork shank will work too.
The beetroot salad can be made without garlic, just with oil, salt, pepper, and vinegar.
Serving Ideas
Beans with ham hock is served hot, with beetroot salad cold or at room temperature.
It pairs well with fresh bread or pickles on the side.
Frequently Asked Questions
1. Can I use canned beans?
You can, but you’ll lose the texture and flavor that comes from slow cooking. I do not recommend it for this recipe.
2. Can I use smoked ham hock?
The classic recipe here uses raw, unsmoked ham hock. If you use smoked, it will change the flavor, but it’s possible if that’s what you prefer.
3. What can I use if I don’t have a clay pot?
You can use any pot with thick walls and a lid, preferably cast iron or ceramic.
4. What can I do if the beans aren’t cooking well?
If after 3 hours they aren’t soft enough, leave them in the oven for another 30 minutes and check. Sometimes very dry or older beans need more time.
5. Can I freeze beans with ham hock?
I do not recommend it, as the texture of the beans changes upon thawing. It’s better to keep it in the fridge and consume it within two days.
Nutritional Values (estimated)
A medium serving has about 600-700 kcal, with 35-40 g of protein, 25-30 g of fat (mostly from the ham hock), and 50-60 g of carbohydrates (from the beans and vegetables). The beetroot salad adds around 120 kcal per serving, with few fats and carbohydrates from the beetroot and brown sugar. These values are indicative and depend greatly on the size of the ham hock and the amount of beans.
Storage and Reheating
Beans with ham hock can be stored in the fridge for 2-3 days. They reheat well on the stovetop or in the oven, with a bit of water if needed. The beetroot salad keeps for 2 days in the fridge in a sealed container. I do not recommend freezing either, as the texture suffers.