Leftover ham and white bean potage
Easter dinner leftovers make a dish that matches up with the original feast.
SERVES
3
TO
4
Ingredients
- 455 grams dried white beans
- 4 litres water, plus more for soaking the beans
- 455 grams meaty smoked ham bone or 2 ham hocks
- 3 - 4 fresh sprigs thyme
- 2 bay leaves
- 2 medium carrots (diced)
- 2 medium celery stalks (diced)
- 1 large sweet onion (diced)
- 1 clove smashed garlic
- 1 teaspoon kosher salt, plus more as needed
- 2 cups diced fully cooked smoked ham
- Salt and pepper to taste
Directions
- The night before, put the beans in a large bowl and cover with ten centimeters of cool water. Allow to soak in the counter overnight. Drain and set aside.
- Place the water and ham hocks/bone in a large, pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered for one hour.
- Add the soaked beans and herbs and garlic and combine bring to a simmer and skim the top as you Cook the beans until tender completely but with a tiny bite.
- Add the vegetables reseason and bring to a simmer.
- Cook until the beans and vegetables are tender and the meat about 40 minutes more. Turn off the heat.
- Remove the ham bone or hocks to a bowl and let sit until cool. Remove any meat and set aside discard the bones and leftover .
- Gently mash half of the soup leaving the remaining half intact. Stir in the diced ham.
- Taste and season as needed.
