Cannellini and Potato Stew with Ham Hocks

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.

At this point, you should have about 1 qt porkstock left; add Canned Cannellini White Kidney Beans (1 cup) to the pork stock.

Add Heavy Cream (1 cup) .

Add Maggi Seasoning (1 tsp) , Garlic Paste (1 tsp) , Parmesan Cheese (1/3 cup) , 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.

Cut the Potatoes (2 cups) in wedges and cook them.

Add Canned Cannellini White Kidney Beans (1 cup) , potato wedges, Scallions (2 Tbsp) , bring to a simmer, cook for 2 more minutes; check/adjust seasoning.

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!