Bean Stew with Smoked Pork Hock

In a large pot, heat some oil over medium heat. Add the smoked pork hock and sear it on all sides until browned. Remove the pork hock from the pot and set aside.

In the same pot, add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened and fragrant.

Return the smoked pork hock to the pot. Add the bay leaves, thyme, and chicken stock. Bring to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours or until the pork hock is tender.

Remove the pork hock from the pot and let it cool slightly. Once cooled, remove the meat from the bone and roughly chop it. Discard the bone and any excess fat.

Return the chopped pork hock to the pot. Add the drained and rinsed red kidney beans. Season with salt and pepper to taste.

Simmer the stew for another 30 minutes to allow the flavors to meld together.

Serve the bean stew hot, garnished with fresh chopped parsley or cilantro if desired.