Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - plus

  2. 3/4 cup 177ml Olive oil

  3. 2 tablespoons 30ml Chopped garlic

  4. 2 cups 125g / 4.4oz Minced onions

  5. 1 Carrot - finely chopped

  6. 1 Celery stalk - finely chopped

  7. 1 cup 146g / 5.1oz Finely-chopped leeks, white part only

  8. 1 Hot chili pepper - stemmed, minced

  9. 2 Ham hocks - (abt 3 to 4 oz ea) (medium)

  10. 1 lb 454g / 16oz White beans - soaked overnight,

  11. 2 tablespoons 30ml Finely-chopped rosemary

  12. 3 sections Fresh thyme

  13. 2 Bay leaves

  14. 10 cups 2370ml Chicken stock

  15. 2 Garlic cloves - crushed

  16. 1 teaspoon 5ml Chopped thyme

  17. 8 Italian bread - toasted

  18. 1 cup 146g / 5.1oz Grated Parmesan cheese

  19. 1 cup 62g / 2 1/5oz Onion - thinly sliced (small)

  20. Chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees.

  2. In a gallon stock pot, heat 2 tablespoons olive oil. When the oil is hot, add the garlic, onions, carrots, celery, leeks and pepper. Saute for 2 minutes. Season with salt and pepper. Add the ham hocks and saute for 1 minute. Add the beans, rosemary, thyme sprigs and bay leaves. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for about 2 hours or until the beans are tender. Remove the ham hocks, thyme sprigs, and bay leaves. Using a hand held-blender, puree half of the bean mixture. Pick the meat from the ham hock and return the meat to the bean mixture. Season the beans with salt and pepper.

  3. In a saute pan, heat the remaining olive oil. Add the crushed garlic cloves and chopped thyme and simmer for 1 minute to infuse the oil. Remove the pan from the heat and discard the garlic cloves. Stir half of the olive oil mixture into the bean mixture.

  4. Line a fireproof tureen with the toasted bread slices. Sprinkle the bread with half of the cheese. Ladle the bean mixture over the toasted bread. Cover the bean mixture with the onion slices, the remaining infused olive oil and cheese. Place the tureen in the oven and cook for 30 minutes. Remove from the oven and serve. Garnish with chopped parsley.

  5. This recipe yields about 8 servings.


Send feedback