Add the rinsed butter beans, smoked ham hock, diced onion, diced carrots, chicken broth, water, and smoked paprika to a 6-quart slow cooker. Give it a gentle stir to distribute the paprika evenly.

Cover your slow cooker and set it to cook on low for 8 hours. This slow, steady cooking will let the beans become creamy and tender while infusing them with the smoky flavors from the ham hock.

Once the cooking time is complete, carefully remove the ham hock from the pot. Let it cool slightly before pulling off the meat with your fingers or a fork. Discard the bone and any excess fat, then return the shredded meat to the slow cooker.

Add black pepper to taste and gently stir. Taste your stew and adjust the seasoning as needed, remembering that the smoky ham adds saltiness so additional salt is usually unnecessary.

Ladle the butter bean and ham hock stew into warm bowls. Serve it alongside warm cornbread for a comforting meal that’s perfect any day of the week.

Let any leftovers cool completely before storing in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months for future enjoyment.