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.

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Feeds: 4

Takes: 3 hours

Ingredients

For the Brothy Beans

2 onions, finely sliced
4 garlic cloves
2 bay leaves
4 celery sticks
2 fennel bulb, thinly sliced
1 jar of 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

To serve

Parmesan, optional
Extra Virgin Olive oil

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
For the full method, see the original recipe here.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans