Serves 8
1410 min
Pork and Beans
Recipe GLPRc159544604d84e
A hearty, traditional Eastern European one-pot dish featuring tender white beans slowly simmered with smoky ham hocks, aromatic vegetables, and fresh herbs until everything melts together into a deeply satisfying, nourishing meal.
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Ingredients
1 pound dried white beans, sorted and rinsed
1 bay leaf
10 fresh thyme sprigs
2 carrots, peeled and diced
2 medium onions, peeled and diced
4 garlic cloves, peeled and minced
2-3 ham hocks
Salt to taste
8 cups water
Directions
Place the sorted and rinsed dried white beans in a large pot and cover generously with cold water. Let soak overnight (approximately 8 to 12 hours).
Drain the soaked beans and return them to the pot. Add the 8 cups of fresh water, bay leaf, and thyme sprigs. Bring to a rolling boil over high heat.
Once the water reaches a boil, add the diced carrots, onions, minced garlic, and ham hocks to the pot. Return to a boil, then immediately reduce the heat to achieve a gentle, steady simmer.
Simmer uncovered for approximately 1 to 1.5 hours, until the beans begin to soften. Check the pot frequently to ensure the beans and ham hocks remain covered with water, adding more as needed.
When the beans have softened noticeably (about three-quarters of the way through cooking), stir in approximately 3/4 teaspoon of salt. Continue simmering for another 30 to 60 minutes until the beans are completely tender and break easily when pressed.
Remove from heat. The beans should be creamy and the broth rich from the ham hocks. Remove the bay leaf and thyme before serving. If desired, the ham hocks may be removed, shredded, and stirred back in. Total cooking time is typically 2 to 3 hours.
