Ham hock, leek and bean casserole

Ham hock, leek and bean casserole
  • Serves icon Serves 2
  • Time icon Ready in 20 min

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.


  • 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


  1. 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.
  2. Taste and season, then divide between a couple of bowls. Sprinkle with the remaining parsley and serve with crusty bread

delicious. tips

  1. Replace the ham with crisp fried pancetta or sliced cooked chicken for a change of flavour.


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