White Bean and Ham Stew (Garbure)
Makes 8 servings
Ingredients
4 meaty smoked ham hocks (about 3 1/2 pounds)
1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed
3 quarts water
2 medium red-skinned potatoes, peeled and cut into 1-inch pieces
1 large leek, white and pale green parts only, cut into 1-inch 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
To serve:
8 1/4-inch-thick slices of peasant bread, lightly toasted
2 cups shredded Gruyère or Comté cheese
Directions
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.
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.
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.
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.
NOTE: I had cornbread on hand, which is the standard accompaniment to bean and ham soup where I'm from, so I skipped the crusty bread and gruyere and opted for the cornbread. Fusion at its finest!
Recipe courtesy of Food & Wine Staff Favorites (Jacques Pepin)
Makes 8 servings
Ingredients
4 meaty smoked ham hocks (about 3 1/2 pounds)
1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed
3 quarts water
2 medium red-skinned potatoes, peeled and cut into 1-inch pieces
1 large leek, white and pale green parts only, cut into 1-inch 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
To serve:
8 1/4-inch-thick slices of peasant bread, lightly toasted
2 cups shredded Gruyère or Comté cheese
Directions
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.
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.
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.
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.
NOTE: I had cornbread on hand, which is the standard accompaniment to bean and ham soup where I'm from, so I skipped the crusty bread and gruyere and opted for the cornbread. Fusion at its finest!
Recipe courtesy of Food & Wine Staff Favorites (Jacques Pepin)