Ingredients

• 1 tablespoons extra virgin olive oil
• 2 lbs ham hocks
• 1 medium red onion diced
• 10-15 whole okra ends removed and sliced
• 3 garlic cloves finely chopped
• 2 large carrot quartered and chopped
• ½ cup white wine
• 2 cups vegetable stock
• 2 cups water
• 2 large sprigs of thyme
• 2 16oz cans cannellini beans
• 1 tablespoon smoked sweet paprika
• 1 teaspoon allspice
• kosher salt
• black pepper
• 1 bay leaf

Steps

1. Set instant pot settings to saute and add olive oil, onions, carrots, okra, and garlic. Saute for 2 minutes.
2. Add paprika, pepper, salt, allspice and saute for an additional minute. Don’t let the spices burn.
3. Add beans, broth, water, wine, ham hock, bay leaf, and thyme. Stir well. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure for 40 minutes, and then let the pressure release naturally for 20 minutes.
4. Turn the valve to venting. Unlock the lid, and remove ham hocks with tongs. Discard skin, bones and cartilage. Chop or shred ham and stir back into beans.

Notes

• Have bread on hand as you’ll want to sop up any and all remains.
• Instant Pot White Beans and Ham Hock Stew - Food Fidelity