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No Chop Ham Hock and Bean Stew

Recipe Development Team
Recipe Development TeamUpdated on August 29, 2025
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Calories
: 
241 kcal
Protein
: 
11.5g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Sliced Spring Greens

½ sachet(s)

Chicken Stock Powder

125 grams

Ham Hock

1 unit(s)

Ciabatta

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

45 grams

Green Pesto

1 carton(s)

Cannellini Beans

Not included in your delivery

1 tbsp

Olive Oil

250 milliliter(s)

Water

Energy (kJ)1010 kJ
Energy (kcal)241 kcal
Fat5.2 g
of which saturates0.9 g
Carbohydrate24.1 g
of which sugars4.6 g
Dietary Fibre9 g
Protein11.5 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees.

Drain and rinse the cannelini beans.

Peel and grate the garlic (or use a garlic press).

Tear the ciabatta into 2cm chunks.

2

Pop the pesto into a large mixing bowl.

Stir in the olive oil (see ingredients for amount).

Transfer half to a small bowl (we'll use this later).

Add the ciabatta chunks to the large bowl with the pesto and use your hands to make sure the bread is well coated in the pesto.

Pop the chunks onto a baking tray and bake until golden, 5-7 mins. Then remove and set aside.

3

Heat a splash of oil in a large saucepan over medium high heat.

Add the spring greens, stir and cook until softened, 3-4 mins,

Add the tomato puree and garlic .

Stir and cook until fragrant, 1 -2 mins.

4

Pour the water (see ingredients for amount) into the pan.

Stir in the chicken stock powder and bring to the boil.

Meanwhile, mash half of the cannelini beans into a rough puree using a fork or a potato masher.

5

Add the cannelini beans (whole and crushed) and ham hock to the stew.

Stir gently and cook until the stock thickens slightly and the ham hock and beans are piping hot, 3-4 mins.

6

Season the stew to taste with salt and pepper.

Ladle the stew into deep bowls and pop the chunky croutons on top.

Finish with a dollops of the pesto drizzle we made earlier.

Enjoy!

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