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.
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- 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
- 1/2 x 20g pack dill, chopped
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.
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.
Typical values per serving when made using specific products in recipe