Hearty, smoky butter beans simmered with ham and herbs for the ultimate cozy comfort dish..

—Recipes by Chef Steph

INGREDIENTS

• 1 pound dried butter beans (large lima beans, about 2 1/2 cups)
• 1quart chicken or vegetable stock
• 1 meaty smoked ham hock (about 1 pound)
• 2 teaspoons garlic minced
• 1/2 cup diced onion
• 1/4 cup diced carrots
• 1/4 cup diced celery
• 1 teaspoon kosher salt, plus more as needed
• 1 dried bay leaf
• 1teaspoon thyme
• 2 tablespoons butter
• 1 teaspoon apple cider vinegar
• Freshly ground black pepper

DIRECTIONS

1. Place 1 pound dried butter beans in a medium Dutch oven or pot and add enough cool water to cover by about 1 inch water. Bring to a boil over high heat. Remove from the heat, cover, and let sit for 30 minutes.
   
2. Drain the beans into a colander and rinse with cold water. Return the beans to the Dutch oven.
   
3. Add enough water and stock to cover by 1 inch (about 6 cups). Add 1 smoked ham hock, 2 teaspoons garlic, 2 teaspoons onion powder, 1 teaspoon kosher salt, celery, carrot and 1 dried bay leaf.
   
4. Bring to a boil over high heat. Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the beans are very tender, 50 to 60 minutes. Add more water 1/4 cup at a time if the beans get too dry.
   
5. Transfer the ham hock to a cutting board. Discard the bay leaf. Remove and discard the bone, skin, and any excess fat. Shred or dice the meat into bite-size pieces and return the meat to the pot. Add 2 tablespoons butter to the pot if desired and 1 teaspoon apple cider vinegar, and stir gently until the butter is melted. Taste and season with more kosher salt and black pepper as needed.