White Bean Stew

Name: White Bean Stew
Ingredients: 2 tablespoons extra-virgin olive oil; 3 garlic cloves, thinly sliced; 2 celery ribs, cut into 1/4-inch dice; 1 carrot, cut into 1/4-inch dice; 1 onion, finely diced; 1 bay leaf; 1 teaspoon thyme leaves; 6 cups water; 1 large smoked ham hock; 1/2 pound dried white beans, such as Great Northern or navy, soaked overnight and drained; Salt and freshly ground pepper; Sauteed Mustard Greens and Garlic Mayonnaise, for serving

12 ingredients

7 steps

Ingredients

2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 celery ribs, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 onion, finely diced
1 bay leaf
1 teaspoon thyme leaves
6 cups water
1 large smoked ham hock
1/2 pound dried white beans, such as Great Northern or navy, soaked overnight and drained
Salt and freshly ground pepper
Sauteed Mustard Greens and Garlic Mayonnaise, for serving

Directions

1

In a large saucepan, heat the olive oil.
2

Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
3

Add the water, ham hock and drained beans and bring to a boil.
4

Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
5

Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle.
6

Discard the bay leaf.
7

Add the ham hock meat to the beans, season with salt and pepper and serve with Sauteed Mustard Greens and Garlic Mayonnaise.