Breton White Bean and Ham Hock Stew
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Ingredients
- 300 g cooked ham hock, shredded
- 800 g tinned haricot beans
- 2 carrots, diced
- 2 leeks, sliced
- 1 onion, finely diced
- 2 garlic cloves
- 500 ml chicken stock
- 2 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 453 kcal
- Protein
- 35.4 g
- Carbohydrate
- 39.3 g
- of which sugars
- 8.2 g
- Fat
- 13.3 g
- of which saturates
- 3.8 g
- Fibre
- 14.4 g
- Salt
- 4.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion, carrots and leeks for 8 minutes until softened.
- 2
Add the garlic and cook for 1 minute, then add the haricot beans, chicken stock and bay leaves.
- 3
Bring to a simmer and cook for 20 minutes until the vegetables are tender.
- 4
Stir in the shredded ham hock and simmer for a further 10 minutes to heat through.
- 5
Remove the bay leaves, season well and serve.
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