WHITE BEAN-AND-HAM STEW

White Bean-and-Ham Stew image

Number Of Ingredients 11

4 meaty smoked ham hocks (about 3 1/2 pounds)
1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed
3 quarts water
2 medium red-skinned potatoes, peeled and cut into 1-inch pieces
1 large leek, white and pale green parts only, cut into 1-inch pieces
1 large celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1/2 pound Savoy cabbage, cut into 2-inch pieces
8 slices 1/4-inch thick peasant bread, lightly toasted
2 cups shredded Gruyere or Comte cheese

Steps:

In a large pot, combine the smoked ham hocks with the cannellini 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 salt. Cover the stew and simmer over low heat for 1 hour. Transfer the ham hocks to a plate. Simmer the stew uncovered over medium 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 meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with freshly ground black pepper.
Preheat the broiler.
Ladle the hot stew into 8 heatproff 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.
Serve right away.
MAKE AHEAD: The stew can be refrigerated for up to 3 days. Reheat thoroughly, adding a little stock or water if necessary before topping and broiling.