Slow-Simmered Beans with Ham
This is a dish of patience rather than complexity. The ham hock serves as the anchor, providing a deep, salty base that permeates the beans as they soften over several hours.
Commit to the simmer.
Avoid rushing the process; the beans need to release their starches slowly to thicken the liquid without requiring a roux or thickener.
- large heavy-bottomed Dutch oven
- colander
- tongs
- wooden spoon
What goes in.
- 1 lbdried navy or pinto beans
- 1 largesmoked ham hock
- 2yellow onions, diced
- 3 clovesgarlic, smashed
- 2bay leaves
- 1/2 tspblack pepper, freshly cracked
- 6 cupswater or unsalted chicken stock
Developing the Pot Liquor
Keep the lid partially cracked during the final hour of cooking. This allows the steam to escape, concentrating the ham-infused broth until it coats the back of a spoon.
The method.
Soak the beans
Place the beans in a bowl, cover with two inches of water, and leave at room temperature for at least 8 hours. Drain and rinse thoroughly before cooking.
Build the base
In the Dutch oven, combine the drained beans, ham hock, onions, garlic, bay leaves, and pepper. Cover with water or stock until the ingredients are submerged by an inch.
Bring to heat
Set the pot over medium-high heat until the liquid reaches a gentle boil. Reduce heat immediately to low.
Simmer
Cover the pot and maintain a very low simmer for 6 to 7 hours. Check occasionally to ensure the beans are covered; add more water if they look exposed.
Finish the meat
Remove the ham hock once the beans are tender. Pull the meat from the bone, discard the skin and gristle, and stir the meat back into the beans.
Other turns to take.
Spicy Version
Add two split jalapeños or a teaspoon of crushed red pepper flakes when you begin the simmer.
Vegetable Addition
Stir in chopped celery and carrots during the final hour of cooking for added texture.
When it doesn't go to plan.
Salt the pot only after the beans are tender; salting too early can toughen the skins.
If the broth isn't thick enough, crush a small portion of the beans against the side of the pot with your spoon.
This dish is better the next day; the flavors settle and the liquid thickens significantly in the refrigerator.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Follow the same preparation steps and cook on the low setting for 8 to 10 hours.
Why are my beans still hard?
The age of the dried beans often dictates cooking time. If they remain firm, continue simmering and add small amounts of hot water as needed.
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