Ham hock, leek and bean casserole

Name: Ham hock, leek and bean casserole
Yield: Serves 2
Cuisine: British recipes
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

Published: 30 Apr 12
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 2
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

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

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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Ham hock, leek and bean casserole

Ingredients

Method

delicious. tips

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