Butterbean, leek & ham hock stew
Waitrose and Partners

Butterbean, leek & ham hock stew

This autumnal dish is the very definition of nourishment. It will keep for up to 3 days in the fridge (if you have leftovers or want to cook ahead) – the flavours will only intensify.

3.5 out of 5 stars(2) Rate this recipe
Gluten freeHealthyHigh protein3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Ingredients

  • 2 tbsp olive oil
  • 350g Cooks' Ingredients Frozen Soffritto Mix
  • 4 thin Essential Leeks, trimmed and cut into 4cm lengths
  • 2 fresh bay leaves
  • 3 clove/s garlic, finely sliced
  • 2 x 400g cans Essential Butterbeans in Water, drained and rinsed
  • 900ml fresh chicken stock
  • 180g Cooks' Ingredients Pulled Ham Hock
  • 5 tsp mustard
  • ½ x 20g pack dill, chopped

Method

  1. Put the oil in a large saucepan or flameproof casserole dish over a low-medium heat. Add the soffritto and cook, stirring often, for 5 minutes until beginning to soften. Stir in the leeks and bay leaves, then continue to cook for 5 minutes, stirring now and then, until just beginning to brown. Add the garlic, cook for 2 minutes, then tip in the butterbeans, stock and about ¼ of the ham hock.

  2. Bring the stew up to simmering point and simmer gently for 15-20 minutes, until the beans are meltingly tender and the leeks are completely soft. Add 1 tsp mustard and ½ the dill, stirring to combine thoroughly. Carefully fold in the remaining ham and season (the ham is quite salty). Simmer for a couple of minutes to heat through until piping hot, then serve in warm bowls. Sprinkle over the remaining dill and some freshly ground black pepper; accompany with the remaining mustard.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,373kJ/ 328kcals

Fat

12g

Saturated Fat

2.1g

Carbohydrates

24g

Sugars

8.5g

Fibre

11g

Protein

26g

Salt

1.8g

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