Ingredients
Scale
- 1 lb dried white beans (navy or great northern), soaked overnight
- 1–2 smoked ham hocks
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth or water
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust after cooking)
- 2 tbsp chopped parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add garlic and cook for 1 minute.
- Stir in soaked beans, ham hocks, broth, thyme, paprika, bay leaf, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 1.5–2.5 hours, until beans are tender.
- Remove ham hocks, shred the meat, and discard bones and skin.
- Return shredded meat to the pot and stir well.
- Adjust salt to taste and simmer 10 more minutes.
- Remove bay leaf, garnish with parsley, and serve warm.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 8
- Calories: 320
- Net Carbs: 35g
- Fats: 9g
- Protein: 24g