White Bean & Ham Stew

8
Servings
30m
Prep Time
3h
Cook Time
3h 30m
Ready In


"Topped with toasted bread and melted Gruyere! A stew from Southwestern France. from Jacques Pepin. Can be made ahead up to 3 days up to adding the toast and cheese and broiling. Just be sure to bring it to room temperature before placing in the oven so your bowls don't crack!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (359 g)
  • Calories 504.2
  • Total Fat - 23.1 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 121 mg
  • Sodium - 2953 mg
  • Total Carbohydrate - 25 g
  • Dietary Fiber - 3.1 g
  • Sugars - 2.9 g
  • Protein - 47.8 g
  • Calcium - 331.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 14.7 mg
  • Thiamin - 1.9 mg

Step 1

In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour.

Step 2

Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. cover the stew and simmer over low heat for 1 hour.

Step 3

Transfer the ham hocks to a plate. Simmer the stew uncovered over medium heat until thickened and the beans and vegetables are very tender, about 45 minutes.

Step 4

Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with pepper.

Step 5

Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bwols on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.

Tips & Variations


No special items needed.

Related

Peggy Bright

We love ham and bean soup, but this recipe takes the dish to a whole new level, and is way better than ham and split pea soup. I had one very large hock (2.5 pounds) and two tins of cannellini beans (but no dried). So I cooked the hock for an hour, then added the vegetables and cooked for another 45 minutes. Then removed the hock and added the beans. Cooked for another 30 minutes, re-added the hams, heated through, and voila. Perfection in every way. Adjusted the vegetables just a bit. My parsnips and carrots were small so I added 3 and 2 of each, respectively. Completely out of leeks, so trimmed the kernels off an ear of corn. Like I’mPat, my result was more soup than stew, probably because I didn’t have 4 hocks. The broth was sensational. Served with buttered bread on the side.

review by:
(23 Oct 2018)

ahmafor3

Fantastic soup that was right up my alley. Hubby found a smaller piece of a Smithfield smoked ham that cooked with the beans. Instead of parsnips I added chopped carrots, and had to have some sour dough bread for this meal. Have made this soup a couple times now and will to continue to make it thru the fall months. Thank you so much breezermom for sharing this yummy soup with us! Made and reviewed for the Pick Me! recipe tag game.

review by:
(22 Oct 2018)

ImPat

I used 2 ham hocks with each weighing just over a kilogram each and soaked my beans overnight and when the 2 hours was up it did not need another 45 minutes as the vegetables were very tender so I removed the vegetables and the ham hocks and simmered for about 25 minutes and the liquid had reduced by more than half so I put the vegetables back in with the chopped up meat. For the toasts I served these on the side as I am mot a fan of soggy bread and also used a sharp cheddar. The smell of the smoky ham hocks as this was cooking had me salivating and for taste it certainly did not disappoint though mine looked more like a soup than a stew but was filling and a delight to eat. Thank you breezermom made for Pick Me tag game. Leftovers frozen and I got 7 x 2 cup containers so that is 7 freezer stash meals.

review by:
(12 Feb 2017)