A comforting and flavorful mixed bean stew, perfect for a cozy dinner.
Rinse the beans thoroughly under cold water.
Soaking the beans overnight can reduce cooking time and improve digestibility.
Heat olive oil in a large pot over medium heat.
Using a heavy-bottomed pot ensures even heating.
Sauté the ham hock, onion, and celery until the vegetables are softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the garlic and cook for an additional 2 minutes.
Adding garlic later prevents it from burning and becoming bitter.
Pour in the tomatoes with their juice, and add the beans, parsley, rosemary, black pepper, salt, and bouillon cubes. Stir well.
Crush the bouillon cubes before adding to ensure they dissolve evenly.
Add enough water to cover the beans by about 2 inches. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours, stirring occasionally.
Check the water level periodically and add more if needed to maintain a stew-like consistency.
Taste and adjust seasoning as needed. Serve hot.
Serve with a sprinkle of fresh herbs for added flavor and presentation.
