Page title and description

Meat mains
Ham hock, leek and bean pot
Ingredients
- oil for frying, e.g. vegetable
- 2 large leeks, trimmed, halved and finely shredded
- 1 large or more smaller carrots, peeled and finely diced
- 2 celery sticks, trimmed and finely diced
- leaves from 3-4 good thyme sprigs, or 1 good tsp dried thyme
- 500ml chicken stock
- 150g pulled ham hock
- 1 tin cannellini or other white beans, drained and rinsed
- 1 tbsp Dijon mustard – add to taste
- 30g fresh parsley, leaves chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Heat 2 tablespoons of oil in a heavy-based pan. Add the leek, carrot and celery. Fry on a low heat for 10 minutes to soften them, stirring now and then to stop them catching. If they look like catching at any point, add a splash of water and turn the heat a little lower. -
Step 2
After 10 minutes, add the thyme. Stir for 1 minute. Add the chicken stock. Season with a little pepper. Bring up to a low boil. Cook for 5 minutes. -
Step 3
Add the ham hock and beans. Stir and simmer for 5 minutes to warm them through before stirring in the mustard (to taste) and parsley. Check the seasoning before serving.