Smoked Ham Hock Cassoulet

Name: Smoked Ham Hock Cassoulet
Total time: 2 h 20 min
Yield: Six servings
Cuisine: french
Ingredients: 2 1/4 cups dried navy beans, rinsed, soaked overnight and drained; 8 cups water; 2 teaspoons olive oil; 2 cloves garlic, peeled and minced; 1 medium onion, peeled and chopped; 1 14 1/2-ounce can stewed tomatoes, with their liquid; 1 teaspoon chopped fresh thyme; 1 1/2 teaspoons salt; Freshly ground pepper to taste; 1 teaspoon chopped fresh sage; 1 cup white wine; 8 smoked ham hocks, meat cut from bones and shredded, bones reserved; 3 tablespoons bread crumbs; 3 teaspoons butter, cut into small pieces

By Molly O'Neill

Total Time: 2 hours 20 minutes
Rating: 4(91)
Comments: Read comments

Featured in: Smoke and Mirrors

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Ingredients

Yield:Six servings

2¼cups dried navy beans, rinsed, soaked overnight and drained
8cups water
2teaspoons olive oil
2cloves garlic, peeled and minced
1medium onion, peeled and chopped
114½-ounce can stewed tomatoes, with their liquid
1teaspoon chopped fresh thyme
1½teaspoons salt
Freshly ground pepper to taste
1teaspoon chopped fresh sage
1cup white wine
8smoked ham hocks, meat cut from bones and shredded, bones reserved
3tablespoons bread crumbs
3teaspoons butter, cut into small pieces

Ingredient Substitution Guide

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Preparation

Step 1
Place the beans and the water in a large pot, bring to a boil, reduce heat, cover partly and simmer until tender, about 1½ hours. Drain and set aside. Heat the oil in a large, wide ovenproof pot over medium-low heat. Add the garlic and onions and saute until golden, about 7 minutes.
Step 2
Preheat the oven to 425 degrees. Stir in the tomatoes, thyme, salt and pepper and cook for 5 minutes. Stir in the beans, sage and wine. Add the ham hock bones, cover and cook for 20 minutes. Remove the bones from the pan and stir in the meat. Sprinkle the bread crumbs over the top and dot with butter. Bake for 15 minutes. Divide among 6 plates and serve.

Ratings

4 out of 5

91 user ratings

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Comments

mls7 years ago

Delicious! I made it easier by boiling the hocks with the beans until the meat is nearly falling off the bones. Remove, debone, add the meat back in. I also chopped sage and combined with butter in the last step. Much easier than traditional recipes.

Rebeka6 years ago

The weight of the ham hocks would be helpful, as sizes can differ widely, will give it a go and let you' all know the results...

Tom7 years ago

I followed the recipe and found this dish to be boring; even kind of nasty. One little can of tomatoes simply can't sufficiently kick up the flavor palette. And no, it didn't improve with a rest in the frig. Perhaps for the full experience, make a double recipe, put on some wagon train sound effects, and swig from a canteen of dirty water. Close your eyes and you'll have a newfound appreciation for the rigors of down trundling down the Oregon Trail in the year 1850.

Calvin3 months ago

I really liked this in its simplicity.

Leslie Marqua1 year ago

Amp up all the flavors....otherwise there will be no flavor. In particular, don't be afraid to add salt, even though the ham may be salty. Double the tomatoes. Double the onions and garlic, and then add onion powder and granulated garlic if you can't taste the aromatics/their complexity and richness, in the dish before you put it in the oven.

me myself and i6 years ago

Try the whole thing in the crockpot. Drain the beans, sauté the onions, and add everything in the last hour on high? With the lid off?

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