Hearty ham hock and bean stew

Method

• 1
  Place 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.
• 2
  Place 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.
• 3
  Heat 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.
• 4
  Stir in the broad beans and ham until just warmed through. Season with pepper. Sprinkle with parsley. Serve drizzled with extra oil.