This is a classic recipe cooked regularly in our home. It is inspired by the Greek national dish fasolada, a delicious bean and tomato stew that can be enjoyed as a soup as well as a bake. For this version, I use the beloved slow cooker kindly gifted to me by Graeme and Annie, so this dish becomes as easy and flavoursome as it can be!
I use cannellini beans when possible because they are small and sweet and do not need soaked if cooked on the slow cooker. If you use any other varieties that are bigger it might be better to soak them for a few hours or overnight, to speed up the cooking process. Also, I usually do not bother cooking the ham hock seperataly but I do regret not doing so as it results in a rather salty stew, so I suggest you boil your ham hock for about half an hour and discarding the liquid before adding the meat to the beans.
Slow cooked smoked ham hock with cannellini beans
- 1tbsp olive oil
- 2 celery sticks chopped
- 2 medium carrots chopped
- 2 garlic cloves crushed
- 1 x 400g can chopped tomatoes
- 400g dried cannellini beans
- 1 smoked ham hock, boiled for 30 mins and liquid discarded
- 2 bay leaves
- 1tsp dried oregano
- 1tsp sweet paprika
- 1tbsp tomato purée
- Salt & pepper to taste
- Half a bunch of chopped parsley to serve
- Throw everything in the slow cooker, adding 1/2 cup water. Turn heat to high and cook for 8-10 hours.
- Go to bed
- Wake up and check your beans. If cooked, switch the slow cooker to warm until it is meal time! Ensure there is enough liquid in the dish. If not, add another half a cup of boiling water.