Casserole of White Beans

Time Investment

Prepare to dedicate about 2 hours for this delightful dish, allowing your flavors to meld beautifully while keeping an eye on the simmering pot.

Ingredient List

For the Hearty White Bean Stew:

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 celery ribs, chopped into 1/4-inch pieces
• 1 carrot, chopped into 1/4-inch pieces
• 1 finely diced onion
• 1 bay leaf
• 1 teaspoon thyme leaves
• 6 cups water
• 1 large smoked ham hock
• 1/2 pound dried white beans (such as Great Northern or navy), soaked overnight and drained
• Salt and freshly ground pepper to taste

For the Sautéed Mustard Greens:

• 1/4 pounds mustard greens, stems removed
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 small red onion, finely diced
• 1/2 teaspoon crushed red pepper
• 1/4 cup chicken stock
• Salt to taste

For the Garlic Mayonnaise:

• 1/2 cup mayonnaise
• 2 garlic cloves
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon dry mustard
• Salt to taste

Cooking Instructions

Begin by heating the extra-virgin olive oil in a substantial saucepan. Toss in the sliced garlic, diced celery, carrot, onion, bay leaf, and thyme. Cook these aromatic ingredients over medium heat while stirring occasionally until they soften, which should take about 8 minutes.

Next, introduce the water, smoked ham hock, and the pre-soaked beans into your pot. Raise the temperature until it reaches a boil, then reduce the heat and let it simmer gently. This process will take about an hour and a half, allowing the beans to tenderize perfectly.

Once the beans are cooked, remove the ham hock from the pot. Chop the meat carefully, discarding any bones, skin, and gristle, and return the succulent meat to the stew. Don’t forget to season with salt and pepper to taste and remove the bay leaf before serving.

In another saucepan filled with boiling salted water, blanch the mustard greens for about a minute. Drain them well, squeezing out any excess moisture, and chop them coarsely.

In the same saucepan, melt the unsalted butter combined with the olive oil over moderate heat. Add the minced garlic, diced onion, and crushed red pepper. Sauté until softened, which should take another 5 minutes.

Now, it’s time to add the mustard greens back into the mixture and stir them through the infused oil. Pour in the chicken stock and season with salt. Transfer this vibrant dish to a serving bowl.

For the garlic mayonnaise, simply whisk together the mayonnaise, minced garlic, freshly squeezed lemon juice, and dry mustard, adding salt to taste.

Serve your luscious white bean stew alongside the sautéed mustard greens and garlic mayo, allowing diners to mix flavors at the table for a personalized touch!