Hearty Bacon Hock & White Bean Stew

What You Need

• 2 Three Aussie Farmers Wood Smoked Bacon Hocks
• 375g dried white beans
• 1 brown onion, quartered
• 1 carrot, diced
• 2 celery sticks, diced
• 2 bay leaves
• Handful parsley, plus extra to garnish, roughly chopped
• 10 black peppercorns
• 2 Tbsp. extra virgin olive oil
• 1 leek, finely chopped
• 3 garlic cloves, minced
• 2 cups vegetable stock
• 1½ cups cold water
• 15 baby carrots
• 2 cups frozen broad beans, thawed and peeled
• 1 bread loaf, warmed
• Salt and pepper, to season

How To Make It

1. Add white beans to a bowl, cover with water and leave to soak overnight. Drain and rinse under cold water.
2. Into a large saucepan add bacon hocks, onion, carrot, celery, bay leaves, parsley and peppercorns. Fill with enough water to cover the hocks and bring to the boil. Reduce heat to low and simmer, covered for 2 hrs or until the hock meat is falling off the bone.
3. Remove the hocks, strain and reserve the liquid, then discard the herbs and vegetables. Roughly shred the meat from the hock bones.
4. In a large saucepan add oil and heat on low-med. Add leek and garlic, then cook for 4-5 mins until soft and fragrant. Stir in the white beans, vegetable stock, water and 3 cups of the reserved hock stock. Bring to a simmer and cook for 40 mins until the beans are soft, stirring occasionally. Add in the baby carrots and cook for a further 15 mins or until the carrots are tender.
5. Stir through the broad beans and hock meat. Cook for 2 mins to heat through, then season with salt and pepper and garnish with parsley.
6. Serve with warmed bread and enjoy!