Ham hock, leek and bean casserole
- Published: 30 Apr 12
- Updated: 18 Mar 24
This dish has all the hearty flavours of a comforting stew in a fraction of the time. Serve it with crusty bread for an impressive midweek supper.
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Serves 2
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Ready in 20 min
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Ingredients
- Knob of butter
- 2 leeks, sliced diagonally
- 1 garlic clove, crushed
- A few fresh thyme sprigs, leaves picked
- 400g tin beef consommé
- 400g tin butterbeans, drained and rinsed
- 100g pack shredded ham hock
- 150g frozen or fresh broad beans, blanched, refreshed and skins removed
- Handful of fresh flatleaf parsley, finely chopped
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Method
- Melt the butter in a pan over a medium heat. Add the sliced leeks with a pinch of salt and cook for 5-8 minutes until soft. Stir through the garlic and thyme, then cook for a further minute. Stir in the consommé and butterbeans, then simmer gently for 5 minutes. Flake in the ham and continue to cook for another 5 minutes. Stir through the broad beans and most of the parsley.
- Taste and season, then divide between a couple of bowls. Sprinkle with the remaining parsley and serve with crusty bread
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- Recipe from May 2012 Issue
delicious. tips
Replace the ham with crisp fried pancetta or sliced cooked chicken for a change of flavour.
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