Bean Stew with Smoked Pork Hock | Traditional and Flavorful

Cut the smoked pork hock into bite-sized pieces. Peel and finely chop the yellow onion, and slice the carrots into thin rounds. Drain and rinse the white beans under cold running water.

In a spacious saucepan or Dutch oven, heat the sunflower oil and brown the pork hock pieces on all sides for 4-5 minutes until a golden crust forms.

Add the chopped onion and carrot rounds to the meat, sautéing over medium heat for 5-6 minutes until the onion becomes translucent and the vegetables soften slightly.