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20 • mins • prep • 2.5-3 • hours • cook
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4-6 • Serves
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Easy

Butter Bean and Ham Hock Stew

5/5 (2)

Ingredients

  • For the stew
  • tick4 tbsp Chantal Organics Coconut Oil
  • tick4 cloves garlic, minced
  • tick1 onion, diced
  • tick2 tbsp fresh herbs, roughly chopped (we used rosemary and thyme)
  • tick2L chicken stock
  • tick1kg ham hock, soaked in water overnight
  • tickSalt and Pepper
  • tick1 can Chantal Organics Chopped Tomatoes
  • tick1 bay leaf
  • tick1 carrot, diced
  • tick2 sticks of celery, diced
  • tick2 cans Chantal Organics Butter Beans, drained
  • tick1 cup of seasonal greens such as kale or silverbeet, chopped
  • Garnish
  • tickParmesan cheese, grated
  • tickFresh parsley, roughly chopped
  • tickToasted crusty bread

instructions

  • Step 1.

    Heat the Coconut Oil in a large Dutch oven over medium heat, then add the onion and garlic. Cook for 3 - 5 minutes, or until softened.

  • Step 2.

    Add the chopped fresh herbs and cook for 1 - 2 minutes until fragrant. Add the chicken stock, ham hock and season with salt and pepper. Stir, bring to the boil and cover. Every 30 - 40 minutes, skim the foam off the top of the water to keep the stock clear. Cook for 2 - 2.5 hours, or until the ham is tender and falling off the bone.

  • Step 3.

    Remove the ham from the pot and shred the meat discarding the bone and skin, then return the meat to the stew. Add the chopped tomatoes, bay leaf, carrot, celery and butter beans. Stir and cook uncovered for a further 35 - 40 minutes until the veggies are tender.

  • Step 4.

    Stir through the chopped greens just before serving. Garnish with grated parmesan cheese and chopped parsley and serve with your choice of toasted bread.

  • Tip

    Add brine from the can of butter beans to add an extra creaminess to the stew.

Chantal Organics Products used

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Chopped Tomatoes
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Butter Beans

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