Butterbean, leek & ham hock stew
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been simmering it all day. Butterbeans are packed with fiber and protein, so this stew is genuinely good for you without feeling like virtue on a plate. The ham hock gives you incredible depth of flavor without any fussy techniques, and honestly, most of the ingredients are things I keep on hand anyway. A little mustard and fresh dill at the end brighten everything up beautifully. It's the kind of meal that warms you from the inside out and makes your kitchen smell amazing.
Ella x
Ingredients
- 2 tbspolive oil
- 350 gramssoffritto mix
- 4essential leeks(trimmed and cut into 4cm lengths)
- 2bay leaves
- 3 clove/sgarlic(finely sliced)
- 400 gramsessential butter beans(cans Essential Butterbeans in Water, drained and rinsed)
- 900 mlschicken stock
- 180 gramspulled ham hock
- 5 tspmustard
- 20 gramsdill(chopped)
Detail level
Instructions
- 1
Put the oil in a large saucepan or flameproof casserole dish over a low-medium heat. Add the soffritto and cook, stirring often, for 5 minutes until beginning to soften. Stir in the leeks and bay leaves, then continue to cook for 5 minutes, stirring now and then, until just beginning to brown. Add the garlic, cook for 2 minutes, then tip in the butterbeans, stock and about ¼ of the ham hock.
- 2
Bring the stew up to simmering point and simmer gently for 15-20 minutes, until the beans are meltingly tender and the leeks are completely soft. Add 1 tsp mustard and ½ the dill, stirring to combine thoroughly. Carefully fold in the remaining ham and season (the ham is quite salty). Simmer for a couple of minutes to heat through until piping hot, then serve in warm bowls. Sprinkle over the remaining dill and some freshly ground black pepper; accompany with the remaining mustard.
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