Stews + Bean Bowls, White Bean Recipes -
Leftover Ham Hock + Brothy Beans
Leftover Ham Hock + Brothy Beans
Rated 5.0 stars by 1 users
Servings
4
This is from Alison Romans. A Newsletter. Alison cooks her beans from scratch, but you champs can simply skip this step + throw in your Bold Beans, as they're good to go! If you didn't want to make the stock from scratch, simply use chicken or veg stock + make good use of the bean stock too. Chuck in any other herbs or veg you have to hand, this is a super flexible recipe.
We're HUGE fans of Alison's work + very much recommend subscribing to her newsletter, linked above.
Ingredients
-
2 onions, finely sliced
-
4 garlic cloves
-
2 bay leaves
-
4 celery sticks
-
2 fennel bulb, thinly sliced
-
1 jar of Bold Bean Co Queen Butter Beans, with their bean stock
-
Leftover ham, shredded plus it’s bone
-
1.5 lites of water OR veg or chicken stock
-
1 lemon
-
30g fresh parsley or dill, finely chopped
-
Parmesan
-
Extra Virgin Olive oil
For the Brothy Beans
To serve
Directions
For the full method, see the original recipe here.
