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pork hock and haricot bean stew

1 pork hock

1 onion

1 carrot

1/2 to 1 cup of dried haricot beans

dried sage

Put the hock in a casserole dish and cover with water. Casserole on a lowish temperature for a long time - 5 hours or so. Remove the casserole from the oven and leave to cool overnight. Put the haricot beans in a bowl and cover with lots of cold water. Cover, and leave overnight.

Next day, remove the fat from the surface of the casserole, then pull out the hock and pull apart discarding the fat and bones, and setting the meat aside. While you are doing that, put the stock in a pan and bring to the boil. Add the haricot beans and onion and cook until the beans are soft. Add the carrot, sage and season. Chop the meat and add back to the pot, and heat through, until carrot is cooked..

Makes a filling lunch for three people, or you could add dumplings to make a more substantial meal.

©colour it green 2008

 

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