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