Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cook
Ham Hock (4)
with
Onion (1)
and
Bay Leaves (3)
in 4 quarts lightly salted water until very tender, but not falling apart, remove, cover with plastic film, keep warm.
Step 2
At this point, you should have about 1 qt porkstock left; add
Canned Cannellini White Kidney Beans (225 g)
to the pork stock.
Step 3
Add
Heavy Cream (240 mL)
.
Step 4
Add
Maggi Seasoning (5 mL)
,
Garlic Paste (6 g)
,
Parmesan Cheese (30 g)
,
Ground Nutmeg (1 pinch)
,
Cayenne Pepper (to taste)
, and
Kosher Salt (to taste)
, blend all together with a hand blender until very smooth, simmer for 2 more minutes.
Step 5
Cut the
Potatoes (285 g)
in wedges and cook them.
Step 6
Add
Canned Cannellini White Kidney Beans (225 g)
, potato wedges,
Scallions (4 g)
, bring to a simmer, cook for 2 more minutes; check/adjust seasoning.
Step 7
Plate half the beans in a deep serving plate or bowl. Top with 1/2 the ham hocks, (with or without the bones, as you prefer). Top with
Hot Chili Relish (to taste)
. Enjoy!
