Smoked Ham Hock and Butter Bean Stew


  • 1 lb. Llano Seco Butter Beans (rinsed, not soaked)
  • 1 Llano Seco Smoked Ham Hock 
  • 1 tbsp kosher salt 
  • 1/2 tbsp black pepper 
  • 2 quarts water 
  • 1 16oz. can small diced tomatoes, or 3 medium tomatoes diced 
  • 1 bunch fresh thyme finely chopped 
  • 1/2 tsp red or white wine vinegar 



    1. Add salt, pepper, water and ham hock to a pot and simmer for 40 minutes.
    2. Add rinsed beans and continue to simmer on medium. Add more water if necessary.
    3. Once ham hock is tender and beginning to fall apart, pull out of the beans and let cool until able to handle.
    4. Add tomatoes to beans. Continue to simmer.
    5. Pull the smoked skin off the hock. Chop skin and put back into beans.*
    6. Pull the meat off the bones of the hock and chop into small, bite-sized pieces. Set aside.
    7. Once beans are fully cooked and tender, add freshly chopped thyme, ham hock meat and vinegar. Simmer for a few more minutes. Stir minimally as so to not break up the meat pieces.
    8. Taste and adjust for salt and pepper as needed. 

    Makes 4 or 5 servings as a main course. Serve hot with crusty bread. 

    Optional: Top with extra chopped herbs or diced green onions. 

    *Adding the chopped skin with help create an extra silky and smokey sauce. The more vigorous the boil the thicker the stew will be as the beans begin to breakdown.