RECIPE: Cannellini Beans with Smoked Ham Hocks

Cannellini Beans with Smoked Ham Hocks (w/Pan-Seared Scallops, Caramelized Bok Choy, Microgreens and Basil Air)

(Serves 4 )

INGREDIENTS

1 cup dried cannellini beans (white Italian kidney beans), rinsed, soaked overnight, and drained

3 cups white chicken stock (home-made or a no-sodium variety)

1 small onion, peeled but left whole

1 small carrot

1 celery stalk

1 large sprig of thyme

½ cup smoked ham hock meat, cut into small cubes

2 tbsp freshly chopped parsley

1 tbsp olive oil

3 tbsp neutral oil like grapeseed or safflower

Salt and freshly ground pepper

1-inch piece kombu (optional)

PREPARATION

1. In a pot, add the beans, stock, onion, carrot, celery, and kombu. Bring to a boil and simmer on low until the beans are tender for about 1 ½ hours.
   

2. Drain the beans and place in a bowl. Add the ham hock, parsley, and oils, and season to taste with salt and pepper.

3. Divide the beans into 4 portions and serve warm.

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