Mogettes de Vendée au jambon

Name: Mogettes de Vendée au jambon
Total time: 720 min
Yield: Serves 6
Cuisine: Pays de la Loire
Ingredients: 500 g (18 oz) mogette beans (Vendée white beans) (Vendée white beans); 1 lightly salted ham hock; 200 g (7 oz) smoked bacon; 2 onions; 3 carrots; 4 garlic cloves; 1 bouquet garni; 2 cloves; 50 g (3½ tbsp) salted butter; Salt, pepper, parsley

Vendée white beans with ham hock

⏱ 720 minServes 6Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)mogette beans (Vendée white beans)Vendée white beans
1lightly salted ham hock
200 g (7 oz)smoked bacon
2onions
3carrots
4 clovesgarlic
1bouquet garni
2whole cloves
50 g (2 oz)salted butter
Saltpepper, parsley

500 g (18 oz) mogette beans (Vendée white beans) Vendée white beans
1 lightly salted ham hock
200 g (7 oz) smoked bacon
2 onions
3 carrots
4 cloves garlic
1 bouquet garni
2 whole cloves
50 g (2 oz) salted butter
Salt pepper, parsley

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

The day before, soak the mogette beans in cold water for 12 hours.
Drain and put them in a Dutch oven with cold water 3 cm (1 in) above the beans.
Add the ham hock, bacon, onion studded with cloves, carrots, garlic and bouquet garni.
Bring to a boil, skim and lower the heat.
Cook over low heat for 1½ to 2 hours, without salting at the start.
Salt only at the end, and add pepper.
Stir in the salted butter just before serving.
Slice the ham hock and serve with the beans and their creamy juices.