RECIPE: Cannellini Beans with Smoked Ham Hocks
Updated: Sep 17, 2018
Cannellini Beans with Smoked Ham Hocks (w/Pan-Seared Scallops, Caramelized Bok Choy, Microgreens and Basil Air)
(Serves 4 )
1 cup dried cannellini beans (white Italian kidney beans), rinsed, soaked overnight, and drained
3 cups white chicken stock (home-made or a no-sodium variety)
1 small onion, peeled but left whole
1 small carrot
1 celery stalk
1 large sprig of thyme
½ cup smoked ham hock meat, cut into small cubes
2 tbsp freshly chopped parsley
1 tbsp olive oil
3 tbsp neutral oil like grapeseed or safflower
Salt and freshly ground pepper
1-inch piece kombu (optional)
In a pot, add the beans, stock, onion, carrot, celery, and kombu. Bring to a boil and simmer on low until the beans are tender for about 1 ½ hours.
Drain the beans and place in a bowl. Add the ham hock, parsley, and oils, and season to taste with salt and pepper.
Divide the beans into 4 portions and serve warm.