1 tbsp olive oil
800g/1lb 12oz piece unsmoked gammon
1 onion, finely chopped
200ml/7fl oz white wine
1 thyme sprig
2 carrots, cut into chunks
2 parsnips, cut into chunks
400g can flageolet beans, drained and rinsed
400g can butter beans, drained and rinsed
4 medium potatoes, cut in half
200g/7oz frozen petits pois
crusty bread, to serve (optional)
Heat the oil in a large saucepan. Add the gammon and brown on the meaty sides – this will take about 10 mins. Remove from the pan.
Add the onion to the pan and cook for 5 mins until soft. Return the gammon to the pan, pour over the wine and allow to sizzle for 1 min.
Add the thyme, carrots, parsnips, beans, potatoes and peas. Pour over 400ml water, then season. Cover with a lid and simmer for 1 hr.
Remove the gammon from the pan. Take off the fatty rind and discard it, then cut the meat into bite-sized pieces. Put these back into the stew and warm through. Serve with bread, if you like
403 kcals, protein 31g, carbs 32g, fat 14g, sat fat 4g, fibre 10g, sugar 9g, salt 3.2g