Jamon, Cabbage and Bean Hotpot
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Jamon, Cabbage and Bean Hotpot

Jamon, Cabbage and Bean Hotpot

Ingredients

Method

  • 1.5 tbsp olive oil
  • 80g Jamon Serrano or similar cured Spanish ham
  • 1 chopped onion
  • 1 chopped celery stalk
  • 1 chopped garlic clove
  • ½ Savoy cabbage or similar, shredded
  • 4 thyme sprigs
  • 400g tin of cannellini beans, drained
  • 100ml red wine
  • 200ml chicken stock
  • Lightly fry 4 slices of jamon in 1 tbsp of oil for 2 mins on each side, or until just crisp. Remove from the pan and set aside. Add the remaining oil to the pan and cook the onion, garlic and celery for about 8 mins, or until nicely softened. Chop the remaining jamon and add to the pan, then cook for 1 minute more.
  • Toss the cabbage and thyme into the pan, cook for 3 mins, then add the wine and beans. Simmer until almost evaporated, then pour in the stock and cook for 5 mins. Remove from the heat, discard the thyme and season to taste, then serve topped with the crispy jamon, some bread and anything else you fancy.
35 mins
2 serving

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