Hamandcannellinibeansoup
SERVES 6 // PREPTIME 15 MINS// COOK4 HRS 40 MINS(PLUSSOAKING)
Hambonestendtoreleasea lotoffat,butavoidskimming
thestocktoomuch– thefataddsa levelofdepthand
complexitythat’simpossibletoreplicate.Start this
recipe a day ahead to soak the beans.
1 hambone,halved,or
2 smallhamhocks
1 tbspoliveoil
1 onion,diced
3 garliccloves,thinlysliced
3 thymesprigs
250 gmdriedwhitebeans
(cannellini),soakedin
coldwaterovernight
2 carrots,diced
Thinlyslicedflat-leaf
parsley,crustybread
and butter, to serve1 Placehambonein a large
saucepanwith4 litrescold
water,orenoughtocover.Bring
totheboilovermediumheat.
Reduceheattolowandsimmer
untilbrothis wellflavouredand
meatis fallingfromthebone
(2½-3hours).Removemeatand
bonesandwhencoolenoughto
handle,shredmeatfrombones.
Discardbones.(If you’reusing
hocks,considercuttingtheskin
intosmallpiecesandusingit
in thesoup,it’sdelicious;or
discardit.)
2 Heatoilina separatelarge
saucepanovermedium-high
heat.Addonionandstiruntil
startingtosoften(3-5minutes),
thenaddgarlicandstiruntiljust
softened(3-5minutes).Add
thyme,beansand2.5litres
hamstock(remaindercanbe
cooledandfrozenforanother
soup),bringtoa simmerover
mediumheat,thenreduce
heattolow.Simmer,stirring
occasionally,for 45 minutes,
thenaddcarrotandsimmer
untilcarrotis softandbeans
areverytender(20-40minutes).
3 Stirhamthroughsoup,
seasontotaste,ladlesoupinto
bowls,scatterwithparsleyand
serve with bread and butter.