Leftover ham and white bean potage

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



  • 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


  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.


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