Serves 6
500 g haricot beans
1.5 kg piece of smoked ham
6 small red onions, peeled
2 cloves of garlic, crushed, peeled and chopped
1 bay leaf
a sprig of thyme
freshly ground black pepper
1 tbsp Dijon mustard
6 carrots, cut into 5cm pieces
500 g small to medium waxy potatoes, peeled but left whole
3 leeks, cut into 5cm pieces
sea salt
200 g green beans, topped and tailed
a large bunch of flat-leaf parsley, finely chopped
500 g haricot beans
1.5 kg piece of smoked ham
6 small red onions, peeled
2 cloves of garlic, crushed, peeled and chopped
1 bay leaf
a sprig of thyme
freshly ground black pepper
1 tbsp Dijon mustard
6 carrots, cut into 5cm pieces
500 g small to medium waxy potatoes, peeled but left whole
3 leeks, cut into 5cm pieces
sea salt
200 g green beans, topped and tailed
a large bunch of flat-leaf parsley, finely chopped
method
1. Soak the haricot beans overnight in water. The next day drain and rinse them well.
2. Place the ham in a large casserole pot, cover with water and bring to a simmer, then cook for 10 minutes before draining and discarding the water. Return the ham to the casserole along with the onions, garlic, haricot beans, bay leaf, thyme, pepper and Dijon mustard. Just cover with water, gently bring up to the boil, skim off any residue and simmer for 1 1/2 hours with the lid on.
3. After the hour and a half has elapsed, add the carrots, potatoes and leeks to the casserole, cover and simmer for another 15 minutes.
4. Check the seasoning — you may not need to add salt. Add the green beans and parsley and cook for a further 5 minutes.
Lift out the ham, allow all the stock to run back into the casserole, and place the ham on a large carving board or plate.
5. Slice the ham and serve it with the vegetables and cooking stock.
2. Place the ham in a large casserole pot, cover with water and bring to a simmer, then cook for 10 minutes before draining and discarding the water. Return the ham to the casserole along with the onions, garlic, haricot beans, bay leaf, thyme, pepper and Dijon mustard. Just cover with water, gently bring up to the boil, skim off any residue and simmer for 1 1/2 hours with the lid on.
3. After the hour and a half has elapsed, add the carrots, potatoes and leeks to the casserole, cover and simmer for another 15 minutes.
4. Check the seasoning — you may not need to add salt. Add the green beans and parsley and cook for a further 5 minutes.
Lift out the ham, allow all the stock to run back into the casserole, and place the ham on a large carving board or plate.
5. Slice the ham and serve it with the vegetables and cooking stock.
serving amount
serves 6
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