Ingredients
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¼ cup extra-virgin Olive Oil
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2 Celery
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1 large Carrots
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1 medium Onion
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4 Garlic
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2 tablespoons smoked Paprika
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1 tablespoon Herbs De Provence
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2 tablespoons Tomato Paste
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3 15-ounce cans Black Beans
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1 cup dry White Wine
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1 large or 2 small meaty Ham
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1 dried Bay Leaf
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2 small heads Radicchio
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Kosher Salt
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1 cup Creme Fraiche
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¼ cup chopped fresh Italian Parsley
Directions
Steps
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1
Done
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Preheat the oven to 350°F. In a large Dutch oven, heat the oil over medium heat. Add the celery, carrot, and onion. Cook until the onion is translucent, about 6 minutes. Add the garlic, paprika, and herbes de Provence and cook until fragrant, about 1 minute. Make a space in the pan and add the tomato paste there, allowing it to toast for 1 minute before stirring it into the vegetables. Stir in the beans, raise the heat to high, and add the white wine. Boil until the wine is almost evaporated, about 3 minutes. Just a film of syrupy wine should be left in the pan. |
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2
Done
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Add 6 cups water and tuck the ham hocks and bay leaf into the liquid. Bring to a simmer, cover, and bake for 1 hour. Raise the heat to 400°F., uncover, stir in up to 1 cup more water if the stew seems dry, and bake until the stew is crusty on top and the ham hocks are very tender, 30 to 40 minutes more. Remove the ham hocks and let cool slightly. |
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3
Done
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Meanwhile, heat a grill pan over medium-high heat. Brush the radicchio with oil and grill until charred and slightly wilted on both sides, about 5 minutes total. Remove to a plate and season with salt. |
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4
Done
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In a medium bowl, lightly whip the crème fraîche. |
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5
Done
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When the ham hocks are cool enough to handle, remove any meat, finely chop, and add back to the stew. |
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6
Done
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To serve, warm the stew and stir in the parsley. Discard the bay leaf. Put the stew in a shallow serving bowl. Top with the grilled radicchio and a drizzle of olive oil and serve the whipped crème fraîche on the side. |
