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Ham hocks and white beans recipe
Ham hocks and white beans recipe from LotusBelle |
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IngredientsHam hocks:1 medium onion 3 whole cloves 10 cups water 1 tsp black peppercorns 6 smoked ham hocks (about 1.3kg/3lb) 4 bay leaves 3 cups coarsely chopped leek greens 3 garlic cloves 2 celery stalks, coarsely chopped 1 carrot, coarsely chopped 1 thyme sprig Beans: 1 1/2 cups dried small white beans 2 tsp chopped fresh thyme 1 tsp fennel seeds, crushed 1/2 tsp dried marjoram 6 sun-dried tomato halves, chopped 1 tbsp olive oil 2 cups chopped leek bottoms 1 1/2 cups chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 garlic cloves, minced 1/2 tsp freshly ground black pepper 1/4 tsp salt Garnish: 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 2 tbsp finely chopped green onions |
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MethodTo prepare ham hocks1. Stud onion with cloves. 2. Place onion, water, and next 8 ingredients (from water to thyme sprig!) in a stockpot; bring to a boil. 3. Reduce heat; simmer 3 hours. 4. Remove hocks from stock. 5. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. 6. Cover and chill hocks and stock separately 8 hours or overnight. 7. Remove meat from bones; finely chop. Discard bones, skin, and fat. 8. Skim solidified fat from surface of stock; discard fat. Reserve 4 cups stock. To prepare beans 1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand 8 hours or overnight. Drain. 2. Combine beans and reserved stock in a Dutch oven. Add chopped thyme, fennel seeds, marjoram, and tomato; bring to a boil. 3. Reduce heat; simmer 1 hour and 15 minutes or until beans are tender. 4. While beans simmer, heat oil in a nonstick skillet over medium heat. Add leek bottoms, chopped onion, 1 cup carrot, 1/2 cup celery, and 2 garlic cloves; cover. Cook 10 minutes; stir occasionally. 5. Add vegetable mixture, ham, ground pepper, and salt to bean mixture. To prepare garnish, combine parsley, basil, and green onions; sprinkle over bean mixture. | |||||||||||||||||||
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