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)
CHATEAU DE PONCIE FLEURIE LE PRE ROI
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