White Bean and Ham Stew

White Bean and Ham Stew


  • 4 meaty smoked ham hocks (about 3 1/2 pounds)
  • 1/2 lb. dried cannellini beans (1 1/4 cups), rinsed
  • 3 quarts water 2 med. red-skinned potatoes, peeled and cut into 1” pieces 1 large leek, white and pale green parts only,
  • cut into 1” 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 Gruyere or Comte Cheese 


Step 1: In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour. Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. Cover the stew and simmer over low heat for 1 hour.

Step 2: Transfer the ham hocks to a plate. Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes.

Step 3:  Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with pepper.

Step 4: Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.

(Recipe courtesy of Jaques Pepin on FoodandWine.com)



Tasting Notes: Bright brilliant color, reflecting garnet and violet nuances. Bouquet, fine and elegant with notes of cherry and blueberry. Palate, extremely expressive, with a freshness highlighting the balance between structure and aromatic richness. recipe white bean and ham stew dinner recipes