Smoked Ham & Mixed Bean Casserole

Smoked Ham & Mixed Bean Casserole

Serves 4

Core recipe

1 Can Butter Beans
1 Can Adzuki Beans
1 Can Borlotti Beans
1 Can Flageolet Beans
1 Can Black Eyed Beans
Juice reserved from all cans
6 Slices Black Forest Smoked Parma Ham, Chopped
Finely Chopped Carrot
Finely Chopped Leek
Finely Chopped Celery
2 Knorr Ham Stock Cubes
Fry Light
Seasoning

Finely chop the veg and fry very gently in fry light until softened but not coloured. Slice and add the ham and fry off for 3 mins or so. Drain the beans, reserving the juice, and add to the pan. Dissolve the stock cubes in 1.5-2 pints boiling water. Add 1/2 the reserved juice from the beans to the pan and add approx half of the hot stock. Cook slowly until the stock has thickened slightly, adding a little more of the stock and bean juices as you go to get your desired consistency.

A lovely, smokey flavoured cassoulet style dish. Try your hardest to get the black forest smoked ham if you can as you need a dry cured very smokey ham for this dish. I cook this so that it has quite a lot of juice but you could have it as thick or as runny as you like. Lovely as a side dish with chops and either mash or couscous or as a stew with some pointed bread.