You may also like
Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 celery ribs, cut into 1/4-inch dice
- 1 carrot, cut into 1/4-inch dice
- 1 onion, finely diced
- 1 bay leaf
- 1 teaspoon thyme leaves
- 6 cups water
- 1 large smoked ham hock
- 1/2 pound dried white beans, such as Great Northern or navy, soaked overnight and drained
- Salt and freshly ground pepper
- Sauteed Mustard Greens and Garlic Mayonnaise, for serving
Method
- In a large saucepan, heat the olive oil.
- Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
- Add the water, ham hock and drained beans and bring to a boil.
- Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
- Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle.
- Discard the bay leaf.
- Add the ham hock meat to the beans, season with salt and pepper and serve with Sauteed Mustard Greens and Garlic Mayonnaise.
