Ham Hock and White Bean Stew Recipe

Heat olive oil in a large pot over medium heat. Add ham hocks and cook until browned on all sides. Remove from pot.

Add the onion, garlic, carrots, and celery to the pot and sauté until slightly softened.

Return ham hocks to the pot and add chicken broth, white beans, bay leaf, salt, and pepper. Stir to combine.

Bring mixture to a boil, then reduce heat to low and simmer for 2 hours, or until the ham hocks are tender and falling off the bone.

Remove the ham hocks and shred the meat. Return meat to the pot and discard the bones. Adjust seasoning to taste.

Serve hot and enjoy!