White Bean & Ham Stew
Created by breezermom on March 9, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 3h
- Recipe #17878
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
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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.
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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.
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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.
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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.
How to Make
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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.