Ingredients
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375g pkt dried white beans, rinsed
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2 large (about 1.9kg) ham hocks or ham bones
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1 brown onion, quartered
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1 carrot, coarsely chopped
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1 celery stick, chopped
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2 bay leaves
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2 sprigs fresh continental parsley
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10 peppercorns
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2 tablespoons extra virgin olive oil, plus extra, to serve
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1 leek, finely chopped
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2 garlic cloves, crushed
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875ml (3 1/2 cups) water
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2 bunches baby Dutch carrots, scrubbed
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300g (2 cups) frozen broad beans, thawed, peeled
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Baby parsley leaves, to serve (optional)
Method
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1Place the white beans in a bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Drain. Rinse under cold running water.
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2Place the hocks or bones, 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 or bones to a large bowl. Strain the stock, reserving liquid. Discard the vegies and herbs. Once cool, coarsely shred the ham and discard the bones and fat.
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3Heat 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.
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4Stir in the broad beans and ham until just warmed through. Season with pepper. Sprinkle with parsley. Serve drizzled with extra oil.
Source: taste.com.au
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