Ham, Okra, and Mixed Bean Stew is a hearty, comforting dish that combines the smokiness of ham hocks with the earthiness of beans and the unique texture of okra. This stew, rooted in traditional Southern cuisine, provides a wholesome and satisfying meal, perfect for cooler weather or any time you crave a hearty, flavorful dish.
The base of this stew is the ham hocks, a cut of pork that comes from the lower leg or ankle of the pig. Ham hocks are known for their rich, smoky flavor and their ability to impart a deep, meaty taste to dishes, particularly soups and stews. In this recipe, the ham hocks are first browned, which enhances their smoky flavor and adds a depth of taste to the stew. This browning process creates a foundation of flavor for the dish, as the natural fats and juices from the ham hocks are released and absorbed by the other ingredients.
After browning, the ham hocks are set aside and the vegetables – onion, carrot, and celery – are sautéed in the same pot. This step utilizes the rendered fat from the ham hocks, ensuring that the vegetables absorb the smoky flavor. The vegetables add layers of flavor to the stew, with the onion providing sweetness, the carrots adding a slight earthiness, and the celery offering a subtle bitterness. The garlic, added after the vegetables, brings a pungent depth to the dish.
The stew is further developed with the addition of okra, tomatoes, and a variety of beans. Okra, a staple in Southern cooking, is known for its unique texture and ability to thicken stews. Its slightly grassy flavor complements the richness of the stew. The tomatoes, with their acidity and sweetness, balance the flavors and add a fresh element to the dish. The mixed beans – which could include kidney beans, navy beans, and pinto beans – are then added to the stew. As they cook, the beans absorb the flavors of the ham hocks and vegetables, becoming tender and flavorful.
Seasonings such as bay leaves, dried thyme, smoked paprika, salt, ground black pepper, and white vinegar are added to enhance the flavors. The bay leaves and thyme contribute an herbal aroma, the smoked paprika echoes the smokiness of the ham hocks, and the vinegar adds a bright, tangy note that balances the richness of the stew.
The stew is simmered until the beans are tender and the ham hocks are cooked through. This slow cooking process allows the flavors to meld together, creating a rich and cohesive dish. Once the ham hocks are tender, they are removed from the stew, and the meat is separated from the bones and fat, chopped into bite-sized pieces, and returned to the pot. This ensures that every spoonful of the stew includes a bit of the flavorful ham.
To serve, the stew is ladled into bowls and can be garnished with chopped parsley. Each serving offers a combination of tender beans, soft vegetables, and meaty ham hocks, with the okra providing a subtle thickness to the broth.
Ham, Okra, and Mixed Bean Stew is a robust and satisfying dish, rich in flavors and textures. The ham hocks are the star, providing a smoky, meaty base that is complemented by the earthy beans, tender vegetables, and unique okra. This stew is a testament to traditional cooking methods, where simple ingredients are transformed into a comforting and flavorful meal.
Ham, Okra, and Mixed Bean Stew
4
servings30
minutes2
hours2
hours30
minutesHam, Okra, and Mixed Bean Stew is a hearty and savory stew that combines the smoky richness of browned ham hocks with the earthy flavors of mixed beans and the unique texture of okra, all simmered together in a deeply flavored broth.
Ingredients
3 smoked ham hocks
2 cups mixed beans (kidney, navy, pinto, etc)
1 small onion, chopped
2 whole carrots, diced
2 stalks of celery, diced
2 cups okra, sliced
1 can (28 oz.) tomatoes
4 cups vegetable broth
2 bay leaves
1 tablespoon dried thyme
1 tablespoon paprika
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
to taste, salt and ground black pepper
for garnish, chopped parsley
Directions
- Brown the Ham Hocks:
In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the ham hocks and cook them until they are browned on all sides. This not only starts the cooking process but it also releases a rich flavor into the pot. - Sauté Vegetables:
Remove the ham hocks and set them aside. In the same pot, add the remaining extra virgin olive oil. Add the chopped onion, carrots, and celery. Cook until they start to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute. - Add Tomatoes, Okra, and Seasonings:
To the pot, add the tomatoes with their juice, sliced okra, bay leaves, dried thyme, smoked paprika, salt, pepper, and white vinegar. Stir to combine. - Add Beans and Ham Hocks:
Add the beans to the pot along with the browned ham hocks. Pour in the vegetable broth, ensuring everything is well covered. - Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 90 minutes to 2 hours, until the beans and ham hocks are fully cooked and tender. - Prepare Ham Hocks:
Remove the ham hocks, let them cool slightly, and then remove the meat from the bones. Chop the meat into bite-sized pieces, discarding the bones and excess fat. - Finish the Stew:
Return the chopped ham meat to the pot. Stir well to incorporate the meat into the stew. Taste and adjust the seasoning as necessary. - Serve:
Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.