Cooking Instructions
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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 (1 cup)
to the pork stock.
Step 3
Add
Heavy Cream (1 cup)
.
Step 4
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.
Step 5
Cut the
Potatoes (2 cups)
in wedges and cook them.
Step 6
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.
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!
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