Smoky Ham Hock and White Bean Stew

1.Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery, sautéing for 8-10 minutes until the vegetables are softened and translucent.

2.Stir in the minced garlic, smoked paprika, and dried thyme, cooking for another 1 minute until fragrant.

3.Add the soaked beans, the smoked ham hock, and the bay leaves to the pot. Pour in the stock, ensuring the ham hock is mostly submerged.

4.Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the beans are tender and the meat is falling off the ham hock bone.

5.Remove the ham hock from the pot. Shred the meat from the bone, discarding the skin and bone, and return the meat to the stew.

6.Season with salt and pepper to taste, keeping in mind the ham hock is already salty. Remove the bay leaves and serve hot, garnished with fresh chopped parsley.