Saturday, December 28, 2013

Welcome our guest, Vicki Delany

We're very happy to have our good friend, the highly entertaining Vicki Delany visiting at Mystery Lovers Kitchen. Vicki is a prolific author and a well-known whiz in the kitchen. Today she offers a wonderful alternative to all that holiday food.  Today, she is celebrating the release of Gold Web, her latest book.  Check out the gorgeous cover after the recipe.

Pork Hocks with Navy Beans

It’s the week after Christmas. You’re sick of turkey and vast amounts of rich, expensive foods. Time for something plain and hearty. Good peasant comfort food for a cold dark winter’s night.
Depending on the size of the hocks, this will serve three – four people.
2 hefty pork hocks, scored
3 tablespoons olive oil
One onion, chopped
One red bell pepper, chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 clove garlic, minced
1 cup navy beans, rinsed, picked over, soaked overnight and drained

4 cups chicken stock
1 teaspoon salt


In a large, heavy stockpot, heat the oil over medium-high heat. Add the pork hocks, onions, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.


Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and hocks are beginning to fall apart.

Meat will be very tender and can easily be removed from the bone for serving.  


Nice served with a strong sautéed vegetable 
such as kale or Brussels sprouts. 

Were you the lucky recipient of a gift certificate for the holidays? Why not treat yourself to Gold Web, the fourth in Vicki’s Klondike Gold Rush series, released this week by Dundurn Press.

Vicki Delany is the author of the Constable Molly Smith Series, the Klondike Gold Rush series, and standalone gothic thrillers. Visit Vicki at ,, and twitter: @vickidelany. She blogs about the writing life at One Woman Crime Wave (


  1. Oh the beans and ham sound wonderful. you're right, we are worn out with rich food--happy new year Vicki!

  2. Sounds just right to me, Vicki! Thanks for sharing this terrific recipe. I'd say it would be perfect anytime this winter. I love things that can be made ahead and enjoyed later.

    Thanks for coming by Mystery Lovers Kitchen and congrats on the release of Gold Web.



  3. Thanks for inviting me to your fabulous blog! I always enjoy seeing with you come up with.

  4. Beautiful stew, Vicki. This is the perfect winter meal. Just give me a spoon and a hunk of crusty bread. Thanks for joining us today in the Kitchen and warm congrats on your brand new release - Gold Web! ~ Cleo

  5. Sounds fabulous, Vicki! I'm definitely making this. There are cold, snowy days ahead, and it will be perfect! Thanks for visiting today. It's always good to see you!


  6. The perfect meal - in my mind - when the wind is brisk and the snow thick on the ground.

  7. I am definitely over the rich food and in soup mode! I bought a packet that contains something like 12 different beans (all grown locally) and I imagine they would be great in this soup. I could whip up some Dutch oven bread to go with it and have a wonderful, soul warming meal! Thanks for sharing today, Vicki!

  8. Beans, beans, beans, beans... love them beans. I love to make homemade soups in the winter and this one sounds like it would be popular with my menfolk here at The House of King.