Sort ingredients
margie
QR Code
Listen
Pdf
Place the ham hock, peppercorns, bay leaf, ½ onion & 1 chopped carrot into a large pot and cover with water
Simmer for approx. 90 minutes or until the ham is falling from the bone
Remove ham and shred off the bone
With the ham water aka ham stock, skim off the fat and strain through a sieve keeping reserved stock for later
In a large casserole dish- fry onion, garlic, celery & chilli flakes on medium-high heat for approx. 4mins
Add 3 cups of reserved stock, beans, ham & carrots. Bring to a simmer and cook for 10mins
Add peas and cook for a further minute
Top with chopped parsley and serve with crusty bread