Leftover ham and white bean potage

By Rodney Bowers
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Easter dinner leftovers make a dish that matches up with the original feast. 

SERVES
3
 TO
4
TOTAL TIME

Ingredients

  • 455 grams dried white beans
  • 4 litres water, plus more for soaking the beans
  • 455 grams meaty smoked ham bone or 2 ham hocks
  • 3 - 4 fresh sprigs thyme
  • 2 bay leaves
  • 2 medium carrots (diced)
  • 2 medium celery stalks (diced)
  • 1 large sweet onion (diced)
  • 1 clove smashed garlic
  • 1 teaspoon kosher salt, plus more as needed
  • 2 cups diced fully cooked smoked ham
  • Salt and pepper to taste

Directions

  1. The night before, put the beans in a large bowl and cover with ten centimeters of cool water. Allow to soak in the counter overnight. Drain and set aside.
  2. Place the water and ham hocks/bone in a large, pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered for one hour.
  3. Add the soaked beans and herbs and garlic and combine bring to a simmer and skim the top as you Cook the beans until tender completely but with a tiny bite.
  4. Add the vegetables reseason and bring to a simmer.
  5. Cook until the beans and vegetables are tender and the meat about 40 minutes more. Turn off the heat.
  6. Remove the ham bone or hocks to a bowl and let sit until cool. Remove any meat and set aside  discard the bones and leftover .
  7. Gently mash half of the soup leaving the remaining half intact. Stir in the diced ham.
  8. Taste and season as needed.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Rodney Bowers

Bell Media Lifestyle Specialty Terms of Use Privacy Policy