Ham Hock and Bean Stew
- 375grams dried white beans, rinsed
- 2 large ham hocks
- 1 large brown onion, quartered
- 1 carrot, chopped
- 1 celery stock, chopped
- 2 bay leaves
- 2 sprigs continental parsley
- 10 peppercorns
- 2 tablespoons olive oil
- 1 leek, finely chopped
- 2 cloves garlic, crushed
- 900ml water
- 2 bunches baby carrots, scrubbed
- 300grams frozen broad beans, thawed and peeled
Place the white beans in a bowl. Cover with cold water. Set aside overnight to soak. Drain. Rinse under cold running water.
Place the hocks, onion, carrot, celery, bay leaves, parsley and peppercorns in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer, skimming the foam off the surface and discarding, for 2 hours or until meat is falling off the bone. Transfer hocks to a large bowl. Strain the stock, reserving liquid. Discard the vegetables and herbs. Once cool, coarsely shred the ham and discard the bones and fat.
Heat the oil in a large saucepan over medium-low heat. Add the leek and garlic. Cook, stirring, for 4 minutes or until soft and aromatic. Stir in the white beans. Add water and 3 cups of the reserved ham stock. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 40 minutes or until beans are just soft. Add the carrots. Simmer for a further 20 minutes or until carrots are tender. Use the back of a spoon to gently crush some of the beans against the side of the pan to thicken the sauce slightly.
Stir in the broad beans and ham until just warmed through. Season with pepper. Sprinkle with parsley. Serve drizzled with some extra olive oil.