One-Pot Wonders


December 30, 2009
0 Ratings
  • Serves 4
Author Notes

This recipe arose out of my efforts to use meat more as a flavoring than the centerpiece of a meal. It's a classic, hearty farmhouse combination that gets a boost of bright flavor from the parsley-rosemary pistou. I prefer it as a drier stew, but by adding more stock it also works well as a soup. The perfect dish after a long day out in the snow. —gluttonforlife

What You'll Need
  • Lima Bean & Ham Stew
  • 2 cups dried lima beans
  • 1 smoked ham hock (or meaty ham end, roughly chopped, about 1 cup)
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 12 black peppercorns
  • 7 juniper berries
  • 1 quart chicken stock
  • salt to taste
  • Parsley-Rosemary Pistou
  • 1 cup flat leaf parsley, densely packed
  • 1 tablespoon fresh rosemary, de-stemmed
  • 1 tablespoon pine nuts, toasted
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest
  • 2/3 cup olive oil
  • 2 tablespoons finely grated Parmigiano-Reggiano
  1. Lima Bean & Ham Stew
  2. Soak lima beans overnight in cold water to cover. Or cover with boiling water and soak for 4 hours minimum.
  3. Drain beans and discard soaking liquid.
  4. In a Dutch oven or soup pot, heat olive oil and sautee shallots and garlic until lightly browned. Add remaining ingredients and stir to coat.
  5. Pour in stock and bring briefly to a boil, then reduce to a simmer and cook, partially covered, until beans are soft, about 1 hour. (Time may vary depending on your beans.) If you prefer your beans soupier, add more stock as it begins to be absorbed.
  6. If you used a ham hock, remove it from the pot and slip the meat off the bone. Discard the bone and fat, chop remaining meat into 1/2" pieces and return to the pot.
  7. Serve beans with a couple of spoonfuls of parsley-rosemary pistou swirled through. (recipe below)
  1. Parsley-Rosemary Pistou
  2. Pulse the parsley, rosemary, pinenuts, garlic, salt, zest and oil in a blender or food processor. Leave it a little chunky.
  3. Stir in the cheese. Pistou should have the consistency of a loose pesto. Can be stored in the fridge for several days.
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