Ingredients
- 3 1/2 pounds smoked ham hocks (about 4)
- 1/2 pound dried cannellini beans (or borlotti beans 1 1/4 cup, rinsed and picked over)
- 3 quarts water
- 2 medium red potatoes (red-skinned, peeled and cut into 1-inch pieces, optional)
- 1 large leek (white and pale green parts only, cut into 1-inch pieces)
- 1 large celery rib (cut into 1/2 inch pieces)
- 1 large carrot (cut into 1/2 inch pieces)
- 1 large parsnip (cut into 1/2 inch pieces
- 1/2 pound Savoy cabbage (cut into 2-inch pieces)
- Salt
- Black pepper, freshly ground
- 8 bread slices (1/4-inch thick slices of peasant bread, lightly toasted)
- 2 cups shredded Gruyere cheese (or Comte cheese)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.