Bean and ham stew with roasted vegetable garnish
Roast
Roasting
This is a hearty bean stew, with rich flavors from the ham and slow cooked cabbage. To add additional layers of flavor and texture, I topped the stew with a garnish of roasted beets and parsnips.The roasted vegetables make the dish a complete meal and elevate it from homey comfort food to dinner party fare. <br /> <br />The stew was inspired by a recipe from Melissa Clark. I used an heirloom variety of beans called Jacob's cattle, which are quite similar to anasazi beans in flavor, texture, and appearance. Here I slow cook the beans with the leftover bone from a bone-in ham, which eventually sloughs off a copious amount of delicious meat. One could also use a ham hock. The cabbage in the dish dissolves into a sweet, pungent essence. I've made this with both savoy and red cabbage, and both are delicious, with the red cabbage making a slightly more hearty soup.
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