Ham hock and white bean stew from Bon Appétit Magazine, October 2018: The Entertaining Issue (page 74)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Frizzled shallots; Honey-mustard cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on September 24, 2021

    5 stars for recipe as written. I'm a big fan of any stew made with ham hocks, and this one did not disappoint. Used Rancho Gordo flageolet beans for an absolute winner. Surprisingly had to salt more to taste than I expected given the 4 ham hocks, however the mustard cream (using dairy free greek yogurt) and the crispy shallots really make the ingredients sing. Added some croutons made out of spicy focaccia and am very satisfied Tastes better the next day, and freezes and defrosts without ill effect.

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