White Beans and Rice with Ham Hocks

Ingredients

• 1 lb dried great northern beans
• 2 lb smoked ham hocks
• 1 medium yellow onion
• 2 celery stalks
• 4 garlic cloves
• 6 cup chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cup long-grain white rice
• ¼ cup fresh parsley (optional)

Steps

1. Rinse the dried beans thoroughly and soak them in water overnight, or use the quick soak method (boil for 10 minutes, then let stand for 1 hour). Drain before cooking.
2. In a large pot or Dutch oven, combine the soaked beans, ham hocks, chopped onion, celery, minced garlic, chicken broth, bay leaves, dried thyme, paprika, salt, and pepper. Add enough water to cover the ingredients by at least 2 inches.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are very tender and the ham hocks are falling off the bone. Stir occasionally to prevent sticking.
4. Remove the ham hocks from the pot. Once cool enough to handle, shred the meat from the bones and discard bones and any excess fat. Return the shredded ham to the pot.
5. While the beans are simmering, cook the white rice according to package directions.
6. Taste the beans and adjust seasonings as needed. Serve the white beans and ham hocks hot over a bed of cooked rice, garnished with fresh parsley if desired.