White-Bean-and-Ham Stew Recipe

Name: White-Bean-and-Ham Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 meaty smoked ham hocks (about 3 1/2 pounds); 1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed; 3 quarts water; 2 medium red-skinned potatoes, peeled and cut into 1-inch pieces; 1 large leek, white and pale green parts only, cut into 1-inch pieces; 1 large celery rib, cut into 1/2-inch pieces; 1 large carrot, cut into 1/2-inch pieces; 1 large parsnip, cut into 1/2-inch pieces; 1/2 pound Savoy cabbage, cut into 2-inch pieces; Salt and freshly ground black pepper; Eight 1/4-inch-thick slices of peasant bread, lightly toasted; 2 cups shredded Gruyere or Comte cheese

Servings: persons

4 meaty smoked ham hocks (about 3 1/2 pounds)
1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed
3 quarts water
2 medium red-skinned potatoes, peeled and cut into 1-inch pieces
1 large leek, white and pale green parts only, cut into 1-inch pieces
1 large celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1/2 pound Savoy cabbage, cut into 2-inch pieces
Salt and freshly ground black pepper
Eight 1/4-inch-thick slices of peasant bread, lightly toasted
2 cups shredded Gruyere or Comte cheese

1
In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil.
2
Cover and simmer over low heat for 1 hour.
3
Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt.
4
Cover the stew and simmer over low heat for 1 hour.
5
Transfer the ham hocks to a plate.
6
Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes.
7
Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces.
8
Add the meat to the stew as it simmers.
9
Season the stew with pepper.
10
Preheat the broiler.
11
Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet.
12
Cover each bowl with a toast and spread the cheese on top.
13
Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes.
14
Serve right away.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 meaty smoked ham hocks (about 3 1/2 pounds), 1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed, 3 quarts water, 2 medium red-skinned potatoes, peeled and cut into 1-inch pieces, and more.

Yes, White-Bean-and-Ham Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White-Bean-and-Ham Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions