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Butterbean, leek & ham hock stew

Butterbean, leek & ham hock stew

By Alessia Bertolucci
10’ Prep time
35’ Cook time
45’ Total time
328 Calories
4 Serving

Summary

This autumnal dish is the very definition of nourishment. it will keep for up to 3 days in the fridge (if you have leftovers or want to cook ahead) – the flavours will only intensify.
Alessia Bertolucci 0 Followers

Step by Step

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Step 1

Put the oil in a large saucepan or flameproof casserole dish over a low-medium heat. Add the soffritto and cook, stirring often, for 5 minutes until beginning to soften. Stir in the leeks and bay leaves, then continue to cook for 5 minutes, stirring now and then, until just beginning to brown. Add the garlic, cook for 2 minutes, then tip in the butterbeans, stock and about ¼ of the ham hock.
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Step 2

Bring the stew up to simmering point and simmer gently for 15-20 minutes, until the beans are meltingly tender and the leeks are completely soft. Add 1 tsp mustard and ½ the dill, stirring to combine thoroughly. Carefully fold in the remaining ham and season (the ham is quite salty). Simmer for a couple of minutes to heat through until piping hot, then serve in warm bowls. Sprinkle over the remaining dill and some freshly ground black pepper; accompany with the remaining mustard.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Essential butter beans
    Essential butter beans
    400 grams
  • Garlic
    Garlic
    3 clove/s
  • Bay leaves
    Bay leaves
    2
  • Soffritto mix
    Soffritto mix
    350 grams
  • Chicken stock
    Chicken stock
    900 mls
  • Essential leeks
    Essential leeks
    4
  • Mustard
    Mustard
    5 tsp
  • Cooks' ingredients pulled ham hock
    Cooks' ingredients pulled ham hock
    180 grams
  • Dill
    Dill
    20 grams
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