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Leftover Ham Hock + Brothy Beans
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.
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Leftover Ham Hock + Brothy Beans
Rated 5.0 stars by 1 users
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
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2 onions, finely sliced
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4 garlic cloves
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2 bay leaves
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4 celery sticks
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2 fennel bulb, thinly sliced
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1 jar of Queen Butter Beans, with their bean stock
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Leftover ham, shredded plus it’s bone
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1.5 lites of water OR veg or chicken stock
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1 lemon
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30g fresh parsley or dill, finely chopped
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Parmesan, optional
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Extra Virgin Olive oil
For the Brothy Beans
To serve
Directions
For the full method, see the original recipe here.
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