A comforting and flavorful stew featuring tender beans and savory ham, perfect for a cozy meal.
Rinse the dried navy beans under cold water and remove any debris.
Soaking beans overnight reduces cooking time and improves digestibility.
Place the beans in a large pot, cover with water, and let soak overnight. Alternatively, bring to a boil for 3 minutes, then let sit for 1 hour.
Quick soaking is a great option if you're short on time.
Drain and rinse the soaked beans, discarding the soaking water.
Rinsing removes any residual starch and helps with digestion.
Add the beans, fresh water, ham hock, diced ham, onion, salt, pepper, and bay leaf to the pot.
Layering the ingredients ensures even cooking and flavor distribution.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, stirring occasionally.
Stirring occasionally prevents sticking and ensures even cooking.
Add the sliced carrots and chopped celery to the pot, and continue to simmer for 30 minutes.
Adding vegetables later preserves their texture and flavor.
Remove the ham hock, shred the meat, and return it to the pot. Discard the bone.
Shredding the meat adds a rustic texture to the stew.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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