Gammon and white bean stew

60 minutes


Gammon stew

  • 500g of gammon, smoked
  • 1 sprig of thyme
  • 1 onion, diced
  • 1 garlic clove, large, diced
  • 100g of bacon, cut into a small dice
  • 1 bay leaf
  • 800g of cannellini beans, from a tin, drained
  • 1 handful of parsley, chopped
  • 1 handful of spring onions, chopped
  • 1 chilli, de-seeded and chopped
  • olive oil
  • salt
  • black pepper, freshly ground

Tempero Baiano

  • 1 tbsp of ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp black pepper, ground
  • 1/4 tsp cayenne peppers
  • 1 tbsp of oregano


Add the gammon and a sprig of thyme to a large pan and pour over enough water to cover. Cook over a medium heat for 20 minutes, then drain
Meanwhile, add a splash of oil to a medium-large pan. When hot, add the onion and garlic and fry until translucent, then stir in the bacon and cook for a further 5 minutes
Combine the Tempero Baiano ingredients in a small bowl. Stir in 1 tablespoon of Tempero Baiano and fry for 3 more minutes, then stir in the bay leaf and drained cannellini beans. Pour in enough water to cover and cook over a medium heat for 5 minutes. Remove from the heat and set aside
When the gammon is cool enough to handle, dice the meat into 3cm cubes and add to the pan with the beans, seasoning with salt and pepper to taste
Return the stew to the heat, and simmer for 15 minutes, until the sauce has thickened nicely. Stir in the parsley, spring onion and chilli (if using) and serve with rice and some shredded greens