What's On Blog / April Warmer - Hearty ham hock and bean stew

Published by Cook Phillip Park : 10-04-2017

April Warmer - Hearty ham hock and bean stew

April Warmer - Hearty ham hock and bean stew


  • 375g pkt dried white beans, rinsed
  • 2 large (about 1.9kg) ham hocks or ham bone
  • 1 brown onion, quartered
  • 1 carrot, coarsely chopped
  • 1 celery stick, chopped
  • 2 bay leaves
  • 2 sprigs fresh continental parsley
  • 10 peppercorns
  • 2 tablespoons extra virgin olive oil, plus extra, to serve
  • 1 leek, finely chopped
  • 2 garlic cloves, crushed
  • 875ml (3 1/2 cups) water
  • 2 bunches baby Dutch carrots, scrubbed
  • 300g (2 cups) frozen broad beans, thawed, peeled
  • Baby parsley leaves, to serve (optional)


    Step 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.
    Step 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.
    Step 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.
    Step 4 - Stir in the broad beans and ham until just warmed through. Season with pepper. Sprinkle with parsley. Serve drizzled with extra oil.

News Summary

Slow-cook this hearty stew of tender ham and white beans on Sunday, ready for an easy midweek meal on Tuesday or Wednesday.

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