This smoked ham hock and beans are a classic combination that creates a rich and hearty flavor in stews. I have added aubergines/eggplant, sliced homemade sausages, and seasoned with magic paprika and herbs. It will blow your tastebuds away. An exceptionally tasty family meal to make any time of the year but especially on colder days.
Today although it is March already I came home feeling really cold and energyless so I was thinking to cook something that, firstly, will warm me up, and secondly, something to lift my mood a little bit.
So, I had to think a little bit, not for too long though as to what I should be making. It was not a hard task this time since I had these beans that I had soaked since last night. I said to myself, oh yes, let me just do this beans stew dish that mummy used to make that it's absolutely delish!
- butter beans
- pork sausages - chorizo makes a great alternative
- smoked ham hock
- red pepper (capsicum)
- tomato juice
- thyme fresh or dried
- paprika smoked/unsmoked
- turmeric powder or fresh root
- cayenne pepper for an extra spicy kick
- bay leaf
- salt & black pepper
How to make smoked ham hock and beans stew
Step 1: Cook the beans as per package instructions.
Step 2: Prepare the vegetables.
Step 3: Cook the sausages and the ham hock to start with then add the vegetables plus seasoning
Step 4: Add the pre-cooked beans, some water or vegetable stock and cook further
Alternative ingredients to use in this bean stew?
The best sausages to go for are any pork or beef that are smoked including chorizo that isn't smoked but contains smoked paprika.
This was the next thing that I was going to suggest in case you don't find smoked sausages or you don't like those, replace them with any sausage that you like or even bacon or gammon, and add some smoked paprika.
That smoky flavor in this beans stew dish is just to die for. Well, I love it, put it this way!
- use canned beans to cut the cooking time significantly
- add a good amount of fresh herbs for an amazing flavor
If you like this recipe, you may also like:
- Potato Soup With Ham Hock And Petit Pois (Garden Peas)
- Pork and seafood risotto with turmeric and long pepper
- Creamy Cauliflower with pork medallions, turmeric and mushrooms
- Pork medallions with steamed seven grains and seasonal vegetables
- Roast pork in a bath of beer and a bed of mixed onions
- Beef Casserole
- Ox Tongue Goulash
- Home-Made Pizza In A Flash
Smoked pork joint, sausages and butterbeans stew
- chopping board
- 600 g butter beans (12.35 oz) cooked weight
- 250 g pork sausages homemade or chorizo
- 1 med ham hock (smoked)
- 2 medium onions
- 2 small carrots
- ½ medium aubergine
- 2-3 sticks celery
- ½ medium red pepper
- 200 g tomato juice (7.05 oz)
- 1 sprig thyme if not fresh, a pinch of dried thyme
- ½ tablespoon paprika smoked/unsmoked
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper
- 2 medium bay leaves
- 1 teaspoon salt for added flavour
- ½ teaspoon black pepper freshly ground
- Cook the beans according to the package instructions. If you chose to use canned beans will make it easier and quicker.
- Peel, wash, chop the onions and the carrot, wash the aubergine, pepper, celery, and finely chop those too.
- In a deeper type pan or a pot placed on medium fire, put the sliced sausages and the onions. No need to add any oil as sausages will release enough oil to cook with. Stir and cook for 3-4 minutes.
- Add the ham hock, carrot, aubergine, and pepper. Cook for a further 5-7 minutes stirring consistently. Put the drained and semi-cooked beans or the canned ones and add some water or veg stock(approx. 250 ml), cayenne powder, salt, thyme, turmeric powder, bay leaves, black pepper, and tomato juice and paste. Allow cooking with the lid on for about 20-30 minutes. Uncover and cook for a further 10-20 minutes on low fire.
- Serve hot with homemade bread and some pickles or add more stock/water to make it into a nice soup.
- you can use the dried ones that might need soaking overnight unless you have a pressure cooker or an instant pot that will make soaking unnecessary.
- Rinse well the beans and place in a pot with a teaspoon of salt and cook/boil covered for 30-40 minutes if soaked, longer if not soaked. I always recommend you see and follow pack instructions.
- Ideally is to change the first water, meaning that as soon as the beans begin to boil for the first time, drain that water completely, rinse with cold water and place again on fire to cook.