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

Method

1. 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. 2

   Add the thyme and bay leaves, then pour in the chicken stock. Bring to a simmer.

3. 3

   Shred the ham hock meat and add it to the pot along with the drained butter beans.

4. 4

   Simmer uncovered for 20 minutes until the stew has thickened and the vegetables are tender. Remove the bay leaves.

5. 5

   Season carefully (the ham will be salty) and serve in deep bowls with wholegrain bread.