Beans with Ham Hock

 Beans with Ham Hock (Slow-Cooked Southern Style)

A hearty, comforting meal that stretches far and feeds the whole family — rich, smoky, and full of flavor.

 Ingredients:

• 1 lb (450g) dried white beans (navy beans or great northern), rinsed
• 1 large smoked ham hock
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 bay leaf
• 6 cups water (or enough to cover beans well)
• Salt to taste (add at the end)
• Optional: 1 carrot, diced
• Optional: 1 celery stalk, chopped

 Instructions:

1. Soak the beans:
   Rinse the beans and soak them in water overnight (or at least 6–8 hours). Drain before cooking.
2. Start cooking:
   In a large pot, add soaked beans, ham hock, onion, garlic, bay leaf, pepper, paprika, and water.
3. Simmer slowly:
   Bring to a boil, then reduce heat to low. Cover and simmer for about 1½–2 hours, stirring occasionally.
4. Check tenderness:
   When beans are soft and the ham hock is tender, remove the ham hock from the pot.
5. Shred the meat:
   Let it cool slightly, then remove the meat from the bone. Shred and return the meat to the pot.
6. Season:
   Taste and add salt if needed. Simmer uncovered for another 10–15 minutes to thicken.

Serving Suggestions:

Serve hot with:

• Cornbread
• White rice
• Fresh bread