Beans Stew with Ham

Introduction

Beans are an essential ingredient of fall and winter soups and stews. They fill the stomach and provide a lot of protein. Add ham or bacon for extra flavor and richness. This version includes ham hocks and cabbage and is topped with toasted bread smothered in melted cheese.

Ingredients

• 4 meaty smoked ham hocks 
• 1/2 pound dried cannellini or borlotti beans (1 1/4 cups)
• 3 quarts water
• 2 medium red-skinned potatoes
• 1 large leek, white and pale green parts only
• 1 large celery rib
• 1 large carrot
• 1 large parsnip
• 1/2 pound Savoy cabbage
• Salt and freshly ground black pepper
• Eight 1/4-inch-thick slices of peasant bread, lightly toasted
• 2 cups shredded cheese

Preparation

• Mix the smoked ham hocks with the beans and water and bring to a boil
• Cover and simmer over low heat for 1 hour
• Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt 
• Transfer the ham hocks to a plate
• Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes
• Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces
• Add the meat to the stew as it simmers
• Season the stew with pepper
• Preheat the broiler
• Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet
• Cover each bowl with a toast and spread the cheese on top
• Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes

Serving Suggestion

Traditionally, anyone eating the stew would add some red wine to the last few spoonfuls of broth and sip it straight from the bowl.