Butter Bean and Ham Hock Stew
Ingredients
- 400 g cooked ham hock
- 800 g tinned butter beans
- 2 leek
- 2 carrot
- 800 ml chicken stock
- 1 tsp dried thyme
- 2 bay leaves
- 20 g butter
Nutrition (per serving)
- Calories
- 473 kcal
- Protein
- 39.4 g
- Carbohydrate
- 34.4 g
- of which sugars
- 6 g
- Fat
- 16.8 g
- of which saturates
- 6.9 g
- Fibre
- 12.1 g
- Salt
- 5.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the leeks and dice the carrots. Melt the butter in a large pot over medium heat and cook the leeks and carrots for 6 minutes until softened.
- 2
Add the thyme and bay leaves, then pour in the chicken stock. Bring to a simmer.
- 3
Shred the ham hock meat and add it to the pot along with the drained butter beans.
- 4
Simmer uncovered for 20 minutes until the stew has thickened and the vegetables are tender. Remove the bay leaves.
- 5
Season carefully (the ham will be salty) and serve in deep bowls with wholegrain bread.
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