Butter Bean and Ham Hock Stew
Look no further than a warming, protein-packed butter bean and ham stew for an easy mid-week one pot meal that the whole family will love. Just remember to soak your ham hock overnight.
Ingredients
- For the stew
4 tbsp Chantal Organics Coconut Oil- 4 cloves garlic, minced
- 1 onion, diced
- 2 tbsp fresh herbs, roughly chopped (we used rosemary and thyme)
- 2L chicken stock
- 1kg ham hock, soaked in water overnight
- Salt and Pepper
- 1 can Chantal Organics Chopped Tomatoes
- 1 bay leaf
- 1 carrot, diced
- 2 sticks of celery, diced
- 2 cans Chantal Organics Butter Beans, drained
- 1 cup of seasonal greens such as kale or silverbeet, chopped
- Garnish
- Parmesan cheese, grated
- Fresh parsley, roughly chopped
- Toasted 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.
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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.
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Tip
Add brine from the can of butter beans to add an extra creaminess to the stew.
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Chantal Organics Products used
