1 lb. dried cannellini beans, rinsed and sorted
1 -3lb. shank-end smoked ham
1 bag frozen small boiling onions
2 garlic cloves., chopped
1 tablespoon Dijon Mustard
1 Thyme sprig
1 bay leaf
Black pepper, to taste
sea salt , to taste
6 carrots, peeled and cut into 2inch lengths
1 lb. small red potatoes, peeled but left whole
3 leeks, white and pale green parts only, cut into 2 inch lengths
7 oz. green beans trimmed
1 bunch flat leaf parsley, finely chopped
Soak bean overnight in water. The next day, drain and rinse well.
Place ham in large dutch oven, cover with water and bring to simmer and cook 10 minutes.Drain and discard water. Return the ham to the dutch oven ,add beans , onions, garlic, mustard, thyme, bay leaf and pepper. Barely cover with water, then gently bring to boil, skimming off any residue. Cover and simmer for 1 1/2 hours.
Add carrots, potatoes and leeks to the pot, cover and simmer for 15 minutes.
Check the seasoning. Add green beans and parsley and cook 5 minutes. Lift ham from stock and place on carving board and slice. Serve with stock and vegetables.