Ham and Bean Casserole
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 750 g gammon joint (trim all excess fat)
- • 400 g dried mixed beans (soak them the night before, then drain and rinse them before using)
- • 1 large onion (finely chopped)
- • 5 carrots (finely chop 3 of them - the other 2 cut quite chunky)
- • 2 sticks celery (finely chopped)
- • 2 bay leaves
- • 500 ml ham or chicken stock cube (one stock cube dissolved in 500ml/2 cups boiling water)
- • 1 glug white wine winegar
- • low calorie cooking spray
Preparation Steps
Spray the pot with low calorie cooking spray and Sauté the onion, celery and the 2 finely chopped carrots until the onion is cooked
Add the bay leaves & soaked beans (make sure you've drained and rinsed them), and stir for a minute or two
Add the ham - just place it on the top of the beans & then add the stock. The stock should just cover the beans
Cook on manual for 30 minutes - natural release
Add the white wine vinegar & other carrots and cook for 5 minutes - natural release/1 hour if your slow cooking.
Remove 2 ladles of the beans into a bowl and attack with a stick blender until smooth. Return to the pot to instantly thicken. Enjoy!
Spray a frying pan with low calorie cooking spray and sauté the onion, celery and the 2 finely chopped carrots until the onion is browned
Put the browned veg in the slow cooker, then add all the other ingredients
Cook on medium for 6-7 hours, or high for 5-6
Remove 2 or 3 ladles of the beans into a bowl and attack with a stick blender until smooth. Return to the pot to instantly thicken. Enjoy!