DIFFICULTY LEVEL: 2
100 ml olive oil
2 large onions
4 carrots, finely sliced
500 gr white kidney beans, pre-soaked overnight
2 lt vegetable stock
Salt, to taste
Pepper, to taste
The juice from one lemon
50 ml orange & lemon white balsamic cream Kalamata Papadimitriou
1 sweet red pepper, Florina type, finely chopped
400 gr smoked ham shank, cut in cubes.
Sauté the carrots in the olive oil as well as the onions until translucent over medium heat in a heavy cooking pot.
Add the beans, half of the vegetable stock, salt and pepper and simmer 20 minutes.
Add the lemon juice, orange & lemon white balsamic cream, red Florina pepper and the remaining vegetable stock.
Reduce the heat and let cook until the beans are tender and creamy.
In a non-stick frying pan, add a little olive oil and sauté the smoked ham shank pieces.
Remove the smoked ham shank pieces from the frying pan and transfer to paper towels to soak up the excess oil.
Divide the beans into four bowls, add the smoked ham shank, sprinkle with parsley and serve.