Name: Hearty ham hock and bean stew
Prep time: 735 min
Cook time: 195 min
Total time: 930 min
Yield: 1
Ingredients: 375g pkt dried white beans, rinsed; 2 large (about 1.9kg) ham hocks or ham bones; 1 brown onion, quartered; 1 carrot, coarsely chopped; 1 celery stick, chopped; 2 bay leaves; 2 sprigs fresh continental parsley; 10 peppercorns; 36.40 gm extra virgin olive oil, plus extra, to serve; 1 leek, finely chopped; 2 garlic cloves, crushed; 875ml (3 1/2 cups) water; 2 bunches baby Dutch carrots, scrubbed; 300g (2 cups) frozen broad beans, thawed, peeled; Baby parsley leaves, to serve (optional)

Hearty ham hock and bean stew

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Prep Time:
735 minutes

Cook Time:
195 minutes

Total Time:
930 minutes

Slow-cooked ham and white bean stew, perfect for a weeknight meal prep.

Ingredients:

375g pkt dried white beans, rinsed
2 large (about 1.9kg) ham hocks or ham bones
1 brown onion, quartered
1 carrot, coarsely chopped
1 celery stick, chopped
2 bay leaves
2 sprigs fresh continental parsley
10 peppercorns
36.40 gm extra virgin olive oil, plus extra, to serve
1 leek, finely chopped
2 garlic cloves, crushed
875ml (3 1/2 cups) water
2 bunches baby Dutch carrots, scrubbed
300g (2 cups) frozen broad beans, thawed, peeled
Baby parsley leaves, to serve (optional)

Instructions:

Place the white beans in a bowl and cover them with cold water. Let them soak for 8 hours or overnight. Drain and rinse the beans under cold running water.
In a large saucepan, combine hocks or bones, onion, carrot, celery, bay leaves, parsley, and peppercorns. Cover with cold water and bring to a boil over medium heat. Reduce to low heat and simmer for 2 hours or until meat is tender. Remove hocks or bones to a bowl. Strain the stock, keeping the liquid. Discard vegetables and herbs. Once cooled, shred the ham and discard bones and fat.
Start by warming oil in a large saucepan over medium-low heat. Sauté leek and garlic until fragrant and soft, about 4 minutes. Incorporate white beans, water, and 3 cups of reserved ham stock. Bring to a gentle simmer, then cook on low heat for 40 minutes until beans are tender. Introduce the carrots and simmer for an additional 20 minutes until they are cooked through. To thicken the sauce slightly, press the back of a spoon against some of the beans on the pan's side.
Gently fold in the broad beans and ham until heated. Season with pepper, sprinkle with parsley, and serve with a drizzle of extra oil.

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